# CIRENG: Fried Tapioca Starch | Popular Snack in West java
# Ingredients
## The Main Ingredients
* 250-300 gr Tapioca Starch, (The more the Tapioca starch used, the chewier the taste and the whiter its color).
* 100 gr of Wheat Flour.
* 230-250 ml Boiling Water, (Pour it little by little as to avoid to be too much).
* 1 tbsp. Grated Coconut.
* ½ tsp. Broth Powder.
* 1 tsp. Salt.
* 1 tsp. Garlic Powder, ( It’s optional, or replace it with 2 mashed Garlic cloves).
### Ingredient for its Stuffing
* 3 pieces of Chicken fillet, boiled and shredded. (200-250 gr Chicken Fillets).
* ½ Onions, chop it into dice-shape.
* ½ tsp. Broth Powder.
* 1 tsp. Granulated Sugar.
* ½ tsp. Salt.
* 50-100 ml of water from boiling the chicken.
* 2-3 tbsp. Chili or Tomato sauce, optional.
### Ground Spices
* 8 Cayenne Pepper, up to taste.
* 5 Red Chillies.
* 4 Shallots.
* 3 Garlic.
* 1 segment of Ginger, optional.
## Nota Bene
When stored at room temperature, this fried Cireng will only lasts for a single day. This is best to be served when it’s still warm. Serving it when it’s already cooled down will decrease its delicacy.
While if it’s stored in the freezer, it lasts for 6 months.
But before keeping it in the freezer, please wrap it up with a thick Tapioca Starch as to prevent it to stick to each other.
As for how to wrap it up:
Freeze the shaped Cireng dough (not the fried one) one by one to start with.
As for how to store it is the same as how to freeze the KFC potato fries.
Well arrange the ‘Cireng’ on a baking sheet, then cover them up with plastic sheets.
Once the baking sheet is full, put another piece of ‘Cireng’ on the baking sheet, while make sure to wrap or coat it up with Tapioca Starch.
Stack up to 5-6 stacks to save space.
Then freeze it until stiff.
Once well stiffened/frozen, take it out then pack it in airtight plastic.
When we’re going to serve it, just take it out from the freezer and leave it at room temperature for a while, then fry it.
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