Recipe by Dapur Rasamasa
Serve: 16 Piece
I created this version of pempek when I was living abroad…
- Spicy
Ingredients
Dough
- 50 gram flour
- 2 garlic, crushed
- 2 glasses (400ml) water
- 2 tablespoon salt
- 1 tablespoon sugar
Pempek
- 500 gram mackerel fillet
- 50 gram dough
- 50 gram white egg
- 25 gram cooking oil
- 450 gram sago flour
Cuko (Vinegar Sauce)
- 500 gram palm sugar
- 150 gram green bird's eye chilies, ground including their young stalks
- 150 gram garlic
- 5 dried sour fruit (moendoe or asam kandis)
- Tamarind juice
- 1½ liter water
- Salt
- Sugar
Agar pempek tidak liat atau keras, jangan mengaduk daging dan sagu seperti menguleni roti, harus perlahan namun bertenaga.
Steps
- Dough: Mix well all the ingredients, and cook on low heat until thick and bubbly. Turn off heat, add in 3 tablespoon vegetable oil, mix well. Leave to cool. Once cool, move to a container and store in the refrigerator until cold.
- Pempek: Mix well fish fillet, egg white, and cooking oil until well-mixed. Aduk rata daging, adonan biang, putih telur, dan minyak sampai rata. Masukkan tepung sagu sedikit demi sedikit sampai menjadi adonan siap dibentuk pempek. Masukkan pempek ke dalam rebusan air yang sudah mendidih. Rebus hingga mengapung.
- Cuko: Masak semua bahan hingga matang dan kekentalannya sedang, saring. Sajikan bersama pempek.
