Recipe : Pempek [ Indonesian Food ]

Recipe : Pempek [ Indonesian Food ]

Provide advance pempek materials as follows.

- 300 grams of mackerel, puree

- 1/4 teaspoon flavoring

- 2 tsp salt

- 1 clove garlic, crushed

- 250 milliliters of water

- 125 grams of wheat flour, protein being

- 2 eggs

- 1 tsp sugar

- Eggs for stuffing

- 200 grams of starch / sago

Provide ingredient of vinegar is also to make it more palatable

- 50 grams of water tamarind

- 2 tbsp ebi dried mashed

- 250 grams of sugar / sugar

- Cayenne pepper puree, adjust the amount to your taste spicy level

- 200 grams of garlic slices and finely chopped

- 1 litter of water

- Cucumber, peeled and cut into small pieces

Make Vinegar like this

Boil water with tamarind, sugar. wait for it to boil.

If boiling enter cayenne pepper, salt, garlic. Stir until everything is well blended.

Recently lift and mix with ptongan cucumber.

How to create a distinctive pempek palembang

1.First boil the water and add salt, flavourings, garlic, flour, sugar. Stir until evenly distributed and the dough so thick buildup. Then chill.

2.If it is cold add eggs and mackerel, knead until the dough feels soft and smooth.

3.Then add the corn flour and stir, knead gently only and do not let the flour sagunya blended. If it feels sticky and difficult to be formed then add a little more sago flour so that the dough is formed.

4.Heat the water to boil, then take empek-soft dough, shape into a round flat and contents of the egg. Then shape like pepperoni pizzas.

5.Put the dough into the boiling water, boil until the float and tasted overcooked batter and the contents of the egg. Remove and drain.

6.Fried dough when you want to serve, because it is more comfortable when hot-heat and eat more delicious with vinegar.