Baked Pempek Recipe

There are many variants of pempek that are known in Indonesia, ranging from fried, steamed, to using fish sauce. But did you know that there are grilled pempek that are so tasty to eat as a snack. In addition, the grilled pempek does not use cuko sauce, but the chili paste is used as a filling in the middle of the grilled pempek. Baked before serving, the smell of this grilled pempek will make anyone love it. Follow the easy recipe to make it.

Ingredients

• Mackerel meat - 250 grams
• Sago flour - 150 grams
• Water - 150 ml
• Garlic - 2 cloves
• Salt - 1/2 tsp
• Stuffing:
• Ebi - 50 grams
• Cayenne pepper - 5 pieces
• Sweet soy sauce - 2 tbsp
• Cuko:
• Brown sugar - 250 grams
• Cayenne pepper - 5 pieces
• Garlic - 1 clove
• Tamarind water - 2 tbsp
• Salt - 1/4 tsp
• Water - 500 ml
• Purchase ingredients and cooking utensils

Plans

• Puree the mackerel meat using a food chopper.
• Mix the mashed fish meat with water, salt and mashed garlic.
• Add sago flour, stir and knead the dough until well blended.
• Take enough dough, coat the dough with sago flour so it doesn't stick, form a flat round shape. Do it until the dough runs out.
• Bake the dough until both sides are browned and cooked.
• Stuffing: Roast ebi until dry, then puree. Mix with finely ground cayenne pepper and sweet soy sauce, mix well.
• Split pempek into 2 parts, do not break. Fill with stuffing. Do it until the dough runs out.
• Cuko: Mix all cuko ingredients together, cook until boiling and sugar dissolves.
• Serve the grilled pempek with cuko.

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