Pempek
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Ingredients
- 1 pound mackerel or snapper fish fillets
- 1 2/3 cups tapioca starch
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon baking powder
- Water for shaping the dough
- Cooking oil for frying
For the sauce kuah cuka:
- 1/2 cup vinegar
- 1/2 cup palm sugar
- 2 cloves garlic minced
- Chili optional, finely chopped
Instructions
- In a food processor, blend the fish fillets until smooth. Transfer the fish paste into a mixing bowl.
- Add tapioca starch, minced garlic, salt, sugar, ground white pepper, and baking powder to the fish paste. Mix well until all the ingredients are completely incorporated.
- Gradually add water while stirring the mixture until it forms a smooth and pliable dough. The dough should be slightly firm but not too sticky.
- Take a small portion of the dough and shape it into your desired form, like rolls or balls. Repeat until all the dough is used.
- Boil a pot of water and gently drop the shaped dough into the boiling water. Cook until they float to the surface, which usually takes about 5-7 minutes. Remove them from the water and set aside to cool.
- Heat cooking oil in a frying pan or deep fryer. Fry the cooked dough until they turn golden brown and crispy on the outside. Remove and drain on a paper towel to remove excess oil.
- For the sauce (kuah cuka), mix vinegar, palm sugar, minced garlic, and chili (if desired) in a saucepan. Cook over low heat until the palm sugar is dissolved and the sauce thickens slightly.
- Serve the fried pempek with the kuah cuka sauce as a dipping sauce.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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