Silk Pempek Recipe
As the name implies, this pempek has a very soft and tender texture. The raw dough is more runny so it can't be shaped by hand like pempek dough in general. The dough will then be steamed using a baking sheet or plastic container.
Ingredients
- Mackerel meat - 150 grams
- Peeled Shrimp - 100 grams
- Wheat flour - 100 grams
- Sago flour - 100 grams
- Water - 200 ml
- Garlic, puree - 4 cloves
- Eggs, beaten - 2 eggs
- Spring onions, sliced - 2 stalks
- Salt - 1 tsp
- Sugar - 1 tsp
- Pan size 18x18 cm - 1 piece
- Banana leaves or plastic, for the base of the pan - to taste
- Cuko Sauce:
- Garlic, puree - 4 cloves
- Cayenne pepper, puree - 12 pieces
- Brown sugar, sliced - 200 grams
- Water - 350 ml
- Salt - 1 tsp
- Thick tamarind water - 4 tbsp
- Complementary:
- Cucumber slices - to taste
- Yellow noodles - to taste
- See Mother's Recipe Version
Plans
- 1. Puree fish and shrimp in a blender or food processor until smooth.
- 1. In a saucepan, boil all ingredients together. Stir then let it boil and slightly thicken. Turn off the fire.
- 1. Wrap the lid of the steaming pot with a clean cloth to prevent water from dripping onto the dough.
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