Meatballs and Cilok, Typical Indonesian Culinary

In this segment I will discuss two types of food. Starting from the same shape, the ingredients used are the same, namely flour and meat. But actually these two foods are different.

It is cilok and also meatballs. Let's immediately see what is the difference between these two types of food.

Meatballs and cilok. Who doesn't like this one food. All levels of society must have tried it and fallen in love with the taste.

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These two foods are made from a mixture of meat and flour, but in different quantities. In meatballs there is more meat than flour. That's why meatballs have a chewy, soft texture and delicious taste, making us really hungry to enjoy them. In a bowl of meatballs, there are various kinds of mixtures. There are meatballs with yellow noodles, meatballs with white noodles or vermicelli, and meatball noodles with vermicelli which are white transparent, but have a smoother texture.

Don't forget to add vegetables, there is also steamed tofu topping. However, apart from being enjoyed with a mixture of yellow noodles and white noodles above, meatballs are also usually enjoyed only with the sauce. And of course added sauce, soy sauce, and chili sauce which make the taste diverse, a combination of sweet, spicy and savory.

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Even though meatballs and cilok are both made from a mixture of meat and wheat, they both have differences. In cilok, the mixture of wheat flour, and nuts are more dominant compared to the other ingredients. That's why the texture of cilok is very chewy, and even tends to be tough when compared to meatballs. And meat ingredients are only small. This food, which is often sold using carts on the side of the road, apart from being enjoyed directly, is usually packaged using plastic, as well as satay sticks, which are enjoyed with soy sauce, peanuts and chili sauce.

Apart from its delicious taste and appetizing taste, the price of cilok is also relatively cheap when compared to the price of meatballs.

For me, it's better if we make cilok and also our own meatballs at home.

Why ?
Because it's healthier. So we know what materials are used. But back again, if we make cilok and meatballs at home, what is the effective method, so that it is failsafe. Plus, don't use preservatives. Well, if you don't use preservatives, think about how to cook and what ingredients we use. Come on, look at my explanation below.

The tip is to prepare first the boiling water.

Then it can be immediately after being printed, rounded up using your own hands, it can be immediately put into boiling water.

Why ?
Because if the water has not boiled, it will sink to the bottom and the shape will not be perfectly round. Or you can also after we make the dough, we put it first in the refrigerator, so that the meatball and cilok dough is a little stiff. The rounder would be nicer. Still use the boiling water that we have provided first.

How Do Meatballs And Cilok Last Long?

Personally, I don't need to put preservatives into our food, and it's really best that after we make meatballs, cilok, we should immediately consume or finish them.

Even if, for example, we really want to boil it until cooked, we make the process until it is cooked, then we can put it in the freezer or freeze it. But beforehand of course drain it first, or lower the temperature first, then we freeze. So, it's better not to use preservatives.

What is my menu today? Useful, right?

You can see other information in my next post. See you.

Greetings always compact.

By @midiagam