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Submarine Pempek Recipe
September 01, 2022
Ingredients Pempek: Mackerel fillet meat - 350 grams Sago flour - 250 grams Garlic, fried then puree - 5 cloves Egg white - 2 eggs Ice water - 150 ml Salt - 2 tsp Sugar - 1 tsp Flavoring - 1/4 tsp Water, for boiling - to taste Oil, for frying - to taste Pempek Filling: Eggs - 6 eggs Cuko Sauce: Brown sugar - 300 grams Water - 500 ml Tamarind - 1 tbsp Vinegar - 1 tsp Salt - 2 tsp Fine Seasoning for Cuko: Garlic - 5 cloves Green cayenne pepper - 4 cloves Red cayenne pepper - 5 cloves Ebi - 35 grams Complementary: Wet yellow noodles, brew and set aside - to taste Cucumber, chopped - to taste See Mother's Recipe Version Plans 1. Put all pempek ingredients into a food processor except for sago flour, process until smooth. 1. In a saucepan, mix all the cuko ingredients and the ground spices. Cook until boiling and thickened. Correction taste. Remove and strain. 1. Mackerel can be replaced with snakehead fish for a more chewy pempek. Can also be replaced with other types of fish with white flesh and soft.
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