Pempek



Pempek is a traditional Indonesian dish from Palembang, South Sumatra. It's made from fish and tapioca flour, typically served with a sweet and tangy vinegar-based sauce called cuko. Here's a recipe for making pempek lenjer, a type of pempek commonly shaped like a rectangular stick:

Ingredients:

For the Pempek:

  • 500g boneless white fish fillets (such as mackerel or cod), finely ground
  • 150g tapioca flour
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 250ml ice-cold water
  • Cooking oil, for frying

For the Cuko (Vinegar Sauce):

  • 200ml water
  • 100g palm sugar (or brown sugar)
  • 100ml vinegar
  • 2 cloves garlic, minced
  • 2 red chili peppers, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper

Optional Garnishes:

  • Cucumber, thinly sliced
  • Fried shallots
  • Crushed roasted peanuts

Instructions:

Making the Pempek:

  1. Prepare the Fish Mixture: In a large bowl, combine the ground fish, minced garlic, salt, sugar, and tapioca flour. Gradually add the ice-cold water while mixing until you get a smooth, sticky dough-like consistency. The dough should be firm enough to hold its shape.

  2. Shape the Pempek: Take a small portion of the dough and shape it into rectangular sticks, about 3-4 inches long and 1 inch thick. Wet your hands with water to prevent sticking while shaping.

  3. Boil the Pempek: Bring a large pot of water to a boil. Carefully drop the shaped pempek into the boiling water. Cook them until they float to the surface, indicating they're cooked through, about 5-7 minutes. Remove them from the water and let them cool slightly.

  4. Fry the Pempek: Heat cooking oil in a deep fryer or a large skillet over medium-high heat. Fry the boiled pempek until they are golden brown and crispy on the outside, about 3-5 minutes per side. Drain them on paper towels to remove excess oil.

Making the Cuko (Vinegar Sauce):

  1. Prepare the Cuko: In a saucepan, combine water, palm sugar, vinegar, minced garlic, sliced chili peppers, salt, and ground white pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes until slightly thickened and the flavors meld together. Adjust seasoning to taste.

  2. Cool the Cuko: Remove the cuko from the heat and let it cool to room temperature before serving. It will thicken slightly as it cools.

Serving:

  1. Serve the Pempek: Arrange the fried pempek on a serving platter.

  2. Serve with Cuko: Serve the pempek with the cuko sauce on the side for dipping.

  3. Garnish (Optional): Garnish the pempek with thinly sliced cucumber, fried shallots, and crushed roasted peanuts for added flavor and texture.

Enjoy your homemade pempek with cuko sauce!

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