Skin Pempek Recipe

Ingredients

• Mackerel meat - 100 grams
• Mackerel skin - 150 grams
• Garlic, puree - 3 cloves
• Sago flour - 100 grams
• Egg - 1 egg
• Green onion, finely sliced ​​- 1 stick
• Salt - 1 tsp
• Sugar - 1 tbsp
• Ground pepper - 1/2 tsp
• Baking powder - 1/4 tsp
• Sago flour, for sprinkling - to taste
• Oil, for frying - to taste
• Flour Porridge:
• Medium protein flour - 10 grams
• Water - 100 ml
• Cuko:
• Palm sugar - 250 grams
• Tamarind - 50 grams
• Garlic, puree - 9 cloves
• Cayenne pepper, puree - 15 pieces
• Ebi, roasted and puree - 2 tbsp
• Salt - 1 tsp
• Water - 700 ml
• Complementary:
• Cucumber, sliced ​​- to taste
• See Mother's Recipe Version

Plans

• Cuko: In a saucepan, boil all cuko ingredients. Stir well and cook until boiling. Remove and strain. Ready to use.
• Flour Porridge: In a saucepan, combine flour and water. Stir well and boil while continuing to stir until thickened and bubbling. Turn off the fire. Ready to use.
• Puree the meat and skin of the fish using a food processor.
• In a bowl, mix the minced fish meat with finely chopped garlic, eggs, salt, sugar, pepper, and baking powder. Mix well.
• Add the flour and onions. Knead the dough until smooth.
• Enter the sago flour in 3 stages. Stir until completely smooth.
• Coat your hands with a little sago flour. Take a little dough and shape it flat. Repeat until all the batter is used.
• Heat a lot of oil. Fry the pempek on medium heat until cooked. Lift and drain.
• Ready to serve with cuko and cucumber slices.
• 1. Choose really fresh fish for maximum taste.

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