Have you ever felt something salty and elastic-cilok was rolling inside your mouth?
Penthol cilok is a snack that is made from the starch. This starch makes the cilok elastic when it is eaten.
Cilok is made by mixing the starch with a little wheat, water and favors (salt, garlic, and pepper). After that, they are shaped, boiled, and steamed.
Cilok’s shape is like penthol bakso (meatball), so it is called penthol. Whether the word cilok comes from the sentences aci di colok (the starch that is pinned). People habits to eat this snack by sticking them with palm leaf rib make it called cilok (aci di colok).
Cilok comes from Bandung and is spreaded in all city of Indonesia. There are several kinds of cilok in Indonesia, depends on the complement material in it (chicken cilok, fish cilok, beef cilok, etc.) and the places where the cilok is made (cilok Pandaan, Cilok Cipaganti, etc.).
Cilok is served with sauce like tomato sauce, sweet ketchup, and peanut sauce which make the taste of the cilok are complete.
“Cilok is a delicious, cheap and heavy snack,” said one of the che cilok sellers in Pandaan. “Do you want to try?”
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