Recipes
Laksan Palembang is a variant of Pempek which is served with soup and enjoyed warm. Made from a variant of pempek lenjer which is cut into pieces, then served with coconut milk sauce that tastes savory with shrimp broth. Want to try making it? This laxative recipe is easy enough to follow, even for beginners.
Ingredients
- Minced mackerel - 250 grams
- Sago flour - 250 grams
- Ice water - 120 ml
- Salt - 1 tsp
- Mushroom / Shrimp Stock Powder - 1/2 tsp
- Fine Seasoning and Gravy:
- Shallots - 4 grains
- Garlic - 3 cloves
- Red chilies - 5 pieces
- Ginger - 2 knuckles
- Coriander - 1/2 tsp
- Pecan - 4 grains
- Ebi - 1 tbsp
- Lemongrass - 1 stick
- Bay leaf - 3 pieces
- Thick coconut milk - 300 ml
- Pepper powder - 1/4 tsp
- Chives, cut into pieces - 2 sprigs
- Shrimp stock powder - 1 tsp
- Salt to taste
- Sugar - to taste
- Water - 1 liter
- Complementary:
- Fried onions - to taste
- Sambal - to taste
- Buy ingredients and cooking utensils
Plans
- Mix well the mackerel with water, stir until the water blends with the fish.
- Add salt and powdered stock and stir until the mixture thickens.
- Gradually add flour until the dough is smooth and can be formed.
- Shape the dough into an oval shape then flatten it slightly.
- Boil the dough in boiling water until cooked, then drain and cut into pieces according to taste.
- Puree the ground spices, shallots, garlic, red chilies, ginger, coriander, candlenut, and ebi. Then stir-fry ground spices with lemongrass and bay leaves until fragrant.
- Add 1 liter of water, cook until the gravy boils. After boiling, add salt, sugar, pepper, powdered shrimp stock.
- Enter the laksan that has been cut into pieces, cook until boiling.
- After boiling, add the coconut milk, stir well and cook until it boils, turn off the heat.
- Serve laksan with a sprinkling of chives and fried onions and chili sauce.
Post a Comment for "Recipes"