Chicken Pempek Recipe

Do you have chicken stock at home? Just make it a delicious chicken pempek. It tastes delicious even though it doesn't use mackerel. Perfect for a family light meal. Follow the easy recipe to make it. Can also be used frozen food for practical meals at home, or snacks for children. It is even suitable for sale, you know .

Ingredients

• Chicken breast fillet - 300 grams
• Garlic, puree - 5 cloves
• Ice water - 50 ml
• Egg white - 1 egg
• Oyster sauce - 1 tbsp
• Fish sauce - 2 tbsp
• Sago flour - 300 grams
• Right amount of oil
• Whistleblower:
• Flour - 75 grams
• Water - 150 ml
• Salt - 1 tbsp
• Sugar - 1 tsp
• Stuffing (Submarine):
• Egg - 1 egg
• Egg yolk - 2 eggs
• Cuko Sauce:
• Brown sugar shell, fine comb - 200 grams
• Water - 200 ml
• Salt - 1.5 tsp
• Garlic - 5 cloves
• Red cayenne pepper - 5 pieces
• Tamarind - 1 tbsp
• Roasted Ebi - 1 tbsp
• Complementary:
• Cucumber, sliced ​​- to taste
• Ebi roasted, puree - to taste
• Purchase ingredients and cooking utensils

Plans

• Make the flour dough: Heat the water until it boils, reduce the heat. Add sugar and salt, stir until dissolved, then add flour, stir quickly until thick and smooth (no lumps). Let it cool.
• Puree the chicken, garlic, iced water, egg whites, oyster sauce, and fish sauce using a chopper or food processor until smooth.
• Pour the chicken into a large bowl, add the flour mixture, then mix well. Add the sago flour little by little until a dough forms that can be shaped.
• Pempek lenjer: Take 3 tablespoons of dough, form a ball, then roll it on the workbench until it becomes oval. Continue until half of the dough remains.
• Heat a lot of water until it boils, then we continue to form the submarine pempek.
• Submarine Pempek: Beat all the eggs, set aside. Grease hands with oil, take 3 tablespoons of dough. Form a smooth ball, then hold it with your thumb and forefinger to form the letter C.
• Also put the pempek lenjer into the boiling water. Cook until pempek floats, then remove and drain, let cool.
• Heat the oil, fry the pempek until it is crusty and brown.
• Kuah Cuko: Puree chili, garlic, roasted ebi. Heat the water until it boils, add the brown sugar shell, salt, boil until dissolved. Enter the tamarind, garlic, ebi, cayenne pepper that has been mashed, then mix well. Remove then strain.
• Serving: Cut the pempek, serve with cuko sauce, sliced ​​cucumber, and a sprinkling of mashed roasted ebi.
• 1. Coat your hands with oil when forming pempek so it doesn't stick to your hands.

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