Pempek Adaan Recipe

Ingredients

Mackerel fillet, puree - 250 grams
Sago flour - 100 grams
Thick coconut milk - 75 ml
Egg, beaten - 1 egg
Shallots, thinly sliced - 2 grains
Green onion, thinly sliced - 1 stick
Water, for boiling - to taste
Cooking oil, for frying - to taste
Ground spices:
Garlic - 4 cloves
Salt - 1 tsp
Sugar - 1/2 tsp
Ground pepper - 1/2 tsp
Cuko:
Palm sugar, comb - 500 grams
Cayenne pepper, puree - 50 grams
Garlic, puree - 5 cloves
Cooking vinegar - 3 tbsp
Ebi, puree - 1 tbsp
Salt - 1 tsp
Water - 1 liter
Complementary:
Wet yellow noodles or egg noodles, brew hot water then drain - 100 grams
Cucumber, diced - 1 piece
See Mother's Recipe Version

Plans

1. In a bowl, mix the mashed fish with shallots, scallions, eggs, and ground spices. Stir well.
1. In a saucepan, mix all the cuko sauce ingredients except the cooking vinegar. Boil until boiling and sugar dissolves.
1. Take pempek and cut it into 4 parts.
Can use other types of fish as a substitute for mackerel. Use the type of fish whose flesh is thick, chewy and clean white. Such as snapper, peanut fish, snakehead fish, or catfish.

How to make pempek ada?

How to make: Put the mackerel, egg whites, salt, and pepper in a food processor. Add the cornstarch gradually. Shape the dough round with the help of 2 tablespoons. Fry the dough while flushing with hot oil until cooked and golden brown, remove and drain. Other Items•

What is pempek?

KOMPAS.com - Pempek adaan is also known as Pempek round. Pempek is different from other types of pempek, especially in the ingredients of the dough. Pempek adaan uses additional coconut milk in the dough ingredients, so it tastes more savory.

Why is pempek deflated?

Well, the most often deflated pempek is caused by mistaking the time to lift the pempek. Make sure the pempek is dry enough when removed. Sometimes, because we think pempek is ripe, we immediately pick it up. In fact, pempek ada is still very wet so that the wrinkles are so cold.