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| Ingredients : |
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Pempek Ingredients:
500 g mackerel fish, finely grated.
5 cloves garlic, crushed
200 ml water
75 ml oil
1 teaspoon salt
100 g sago
200 g Cap 3 Ayam Orange pack noodle, boiled.
egg, beaten
Cucumber, diced
Cabbage, finely chopped
Lettuce, finely chopped
Ground Ebi |
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Vinegar Sauce:
250 ml water
500 g Palm sugar
50 g Tamarind, squashed in 150 ml water, and then filtered.
Small pepper, crushed.
5 cloves garlic, crushed.
1 teaspoon salt |
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| Cooking Directions: |
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Pempek Directions:
Add mackerel, garlic, water, some cooking oil, and salt and mix together. Add sago gradually while mixing.
Divide dough and Cap 3 Ayam noodle into 20 - 25 portions. Take one part of noodle and one part noodle, and then combine.
Form the dough into balls, and then create a hole in the middle. Fill in beaten egg, and close the hole. Repeat the process until all dough and noodle is used.
Boil the filled dough into boiling water, lift, and then drain.
Heat up some cooking oil. Then fry the filled dough until brown-yellowish. Pick up then drain the excess oil.
Prepare serving bowl by adding cucumber, cabbage, lettuce, and then arrange the fried pempek inside the bowl. Pour vinegar sauce and ready to serve. |
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Vinegar Sauce Directions:
Cook palm sugar and water until all the palm sugar blends in, then filter the liquid.
Add small pepper, garlic tamarind juice and salt. Cook to boil.
Sprinkle ground “ebi” before serving. |
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Tips:
Dough can be molded into many variation according to your taste; round; tube; etc.
Mixing noodle and other ingredients are best done before molding and boiling the pempek so that the pempek do not become hard. |
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