Cilor Original: Crispy and Fluffy Fried Snack

1In a mixing bowl, combine tapioca flour (150 grams), salt (½ teaspoon), and white pepper powder (¼ teaspoon).

2Beat the eggs (2 large) in a separate bowl, then gradually add the water (100 ml) while whisking to create a smooth mixture.

3Pour the egg and water (100 ml) mixture into the tapioca flour (150 grams) mixture and stir well until a smooth, thick batter forms. The batter should be thick enough to coat the back of a spoon but still pourable.

4Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches about 170°C (340°F).

5Prepare skewers by threading 3-4 pieces of firm tofu or fish cake if desired (optional), or leave empty to shape cilor directly.

6Using a spoon or ladle, scoop some batter and carefully pour or drop it into the hot oil, forming small elongated shapes about 5-7 cm long. Alternatively, you can pipe the batter directly into the oil using a piping bag or plastic bag with a small cut tip.

7Fry the batter pieces in batches, turning occasionally, until they puff up and turn golden brown and crispy on the outside, about 3-4 minutes per batch.

8Remove the fried cilor from the oil using a slotted spoon and drain on paper towels to remove excess oil.

9Once slightly cooled, thread 3-4 pieces of fried cilor onto each skewer if not done before frying.

10Serve the cilor skewers drizzled with sweet soy sauce and chili sauce, and optionally topped with mayonnaise and a sprinkle of fried shallots for added flavor and texture.