Kemplang Recipe

Ingredients

• Mackerel, take the meat fillet - 500 grams
• Sago flour - 800 grams
• Garlic, puree - 5 cloves
• Salt - 3 tbsp
• Flavoring, optional - 1 tsp
• Cold water - 500 ml
• Buy ingredients and cooking utensils

Plans

• Grind the fish meat until smooth.
• In a bowl, mix ground beef with cold water, garlic, salt and seasonings. Stir well while adding the sago flour little by little.
• Knead the dough until smooth and form the dough into a dough.
• Boil the dough for 1 hour, then remove and drain. Allow to cool then slice the dough to the thickness according to taste.
• Arrange the dough/kemplang on a wide container, tray or winnow that has been lined with plastic. Dry the kemplang in the sun to dry.
• Bake kemplang over coals or oven at 150°C until it looks brown on both sides.
• Ready to serve or store in an airtight jar.
• When the weather is hot, drying kemplang only takes 1-2 days and can be baked immediately.

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