Recipe by Dapur Rasamasa
Serve: 5 Person
For a pempek that is not tough and hard, knead the dough…
Ingredients
Pempek Dough
- 1¾ (350 ml) glass seafood broth
- 1¼ glass (250 ml) water
- 250 gr flour, sifted
- 4 medium sized chicken eggs
- 500 gr sago flour, sifted
- ½ tsp salt
- Sugar
Filling
- 8 eggs
- ½ tsp garlic salt
- ¼ tsp ground pepper
Cuko Sauce
- 3½-4 glasses (700-800 ml) water
- Spice paste for cuko
- 12 garlic cloves
- 8 red curly chilies
- 5 red bird’s eye chilies
- 4 tsp dried shrimp, soaked in warm water
- 1 block of palm sugar
- 3 tbsp tamarind
- ½ tsp salt
I created this version of pempek when I was living abroad where fish was much more expensive than it is in Indonesia. The result was a snack flavorful enough to keep my homesickness at bay.
Steps
- Pempek: Bring the seafood broth to boil with salt and sugar. Sprinkle in flour while stirring constantly until the mixture thickens and no lumps remain. Remove from heat. Stir until the mixture cools. Add eggs one by one while mixing at low/medium-speed with mixer. Sprinkle in sago flour while mixing. Do this until the dough is smooth and soft.
- Shape the dough into balls the size of either golf or tennis balls. Hold in palm, curling fingers around ball shape and pressing in with thumb until the ball looks like a bowl. Fill the hollow of the bowl shape with whisked eggs and seal back into a closed ball shape.
- Put the ball or pempek dos into boiling water. Let it balls surface and cook for 20mins until the ball is chewy and the egg filling cooked. Remove from heat. Drain water.
- Cuko: Bring water to boil with spice paste. Lower the heat and let the cuko sauce cook down and thicken. Taste the sauce and strain it.
- Serving: Fry or steam the pempek dos. Serve with cuko sauce and chopped cucumber. It is also can be served with yellow or angel-hair noodles
