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Pempek Lenjer Recipe
August 06, 2022
Ingredients Basic Dough: Mackerel fillet, cold from the refrigerator - 200 grams Farmer's sago flour - 150 grams Tani sago flour, to grease hands - 25 grams Garlic, minced - 2 cloves Ice water - 50 ml Egg white - 1 egg Salt - 3/4 tsp Boil: Water - 700 ml Oil - 1 tbsp Cuko Sauce: Garlic, puree - 4 cloves Green cayenne pepper, puree - 6 pieces Water - 200 ml Tamarind water - 30 ml Palm sugar, fine comb - 150 grams Sugar - 1/2 tbsp Ebi powder - 1/2 tbsp Salt - 1/2 tsp Complementary: Yellow noodles, brew hot water and drain - 100 grams Cucumber, cut into small cubes - 1 piece Ebi powder - 1 tbsp Oil, for frying - to taste See Mother's Recipe Version Plans 1. Put the fish meat, garlic, iced water, egg white, and salt into the chopper/food processor/blender dry mill. Grind until smooth. 1. In a saucepan, mix all the cuko sauce ingredients. Boil until boiling and sugar dissolves. 1. Take pempek and cut into small pieces into thick coins. Place on a serving plate/bowl. After entering the sago flour, stir the pempek mixture slowly with a wooden spoon so that it is not tough (hard).
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