Pempek (Indonesian Fish Cake) Recipe

Description

Ingredients

For the pempek

• 300 grams spanish mackerels (flesh of, ground)
• 100 millilitres warm water
• 1 teaspoon salt
• 200 grams sago palm flour
• 100 grams wholewheat flour
• 6 eggs (broken into a bowl)

For The Soup

• 750 millilitres water
• 5 cloves garlic (crushed)
• 5 chilli (chopped)
• 1 tablespoon soy sauce
• 150 grams brown sugar
• 1 teaspoon salt
• 3 tablespoons vinegar
• 2 cucumber (cut into cube sized pieces)
• 150 grams noodles (wet)
• 150 grams dried shrimp (ground)

Directions

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until itis mixed.
2. Form it oval (about 75g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broken raw egg in. Shut and close the hole tightly.
3. Boil some water and add pempek one by one. Wait until pempek floats to the surface. Take them out and drain.
4. Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them until sugar is dissolved. Filter the dregs. Add vinegar and mix it.
5. Fry pempek in oil and then take them out and drain when they are brownish. 6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.