Hello Hive Friends…
Culinary West Java never stops innovating in making food, one of which is food that uses cassava as the basic ingredient which is processed into tapioca flour. Among the foods that use tapioca flour as basic ingredients, there are Cireng, Cihu, Cibay, Cilok, Cilung, Cilor, Cimin, Baso Aci, Cimol Bojot and what is currently viral is Cirambay.
Cirambay stands for Cimol Rambay, a food that is in high demand by aci culinary connoisseurs. Cirambay comes from the city of Garut, West Java, Indonesia, cirambay itself has a meaning in Sundanese which means a teary face. Cirambay's high level of spiciness causes tears in the face, one of the reasons why this dish is named Cirambay. Cirambay or Cimol rambay, rambay here means dangling.
Cirambay is made from tapioca flour in long flat shapes like noodles. Although the shape is like kwetiau, the method of making and the texture obtained is different. For myself, I prefer the texture of cirambay, because it is more chewy. I bought Cirambay at a tofu dealer, because he sells a lot of snacks besides tofu.
UNBOXING
Inside Cirambay there are raw aci noodles, spices, and chili oil.
The packaging uses clear thinwall using a sticker on the lid of the container.
HOW TO COOK
Since I bought it raw, I have to cook it first.
Step 1
Prepare a frying pan, add cooking oil and let it sit until hot.
Step 2
Fry for a count of 20, remove and drain.
Step 3
Prepare a bowl for serving, add spices and chili oil then stir.
Step 4
Add the aci noodles then mix with the spices and stir until blended.
Cirambay is ready… enjoy…
HOW TO TASTE
The taste of cirambay is delicious, savory and spicy. I don't use chili oil at all because it's very spicy, so you can adjust it according to your own level of spiciness.
With so many world cuisines, especially Indonesia, we should be grateful and preserve regional cuisine so that it is always sustainable. That's a little food review from me, hopefully it's useful and thank you.
