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| PEMPEK PALEMBANG |
INGREDIENTS:
- 600 gr of belida fish, cork fish or fresh mackerel (featherback fish, common snakehead fish or narrow-barred spanish mackerel)
- 50 ml of ice water
- 100 gr wheat flour
- 175 gr of good quality tapioca flour, also known as sago tani flour
- 1 teaspoon chicken-flavored broth powder (if desired)
- 2 tsp
Ingredient Sauce:
- 300 gr palm sugar or coconut sugar, comb
- 50 gr tamarind
- 1 tablespoon vinegar
- 750 ml of water
- 5 cloves of garlic, mash with the skin (don't remove the skin)
- 2 tablespoons of dried shrimp / shrimp, puree (soak in hot water for 20 minutes so that it is easily mashed)
- 15 green cayenne pepper, puree (do not throw the stems)
- 1 tbsp tongcai, finely chopped (replace with chives or chives if none)
- 1 teaspoon salt
SPECIAL NOTES:
For those of you who live in the LN where the three types of
fish above are difficult to obtain, please replace with other fish whose meat
is soft-textured / not fibrous and does not contain a lot of fat, for example:
machete-machete / wolf herring, cod / cod fish / Kabeljau or tilapia / tilapia.
Avoid the use of catfish or catfish because they contain lots of fat.
If forced, basically all types of fish can be made Pempek,
but sea fish smells more fishy but tastes not inferior to freshwater fish. I've
even tried Pempek with salmon. Salmon, which lives in two waters, in my
opinion, tastes very good as long as you don't mind the smell ;-)
IMPORTANT TIPS:
- Buy fish directly from a fresh fish counter if you buy it at the supermarket. Never use fish or fish fillets from packages that have been frozen. Even if you defrost completely, frozen fish won't produce homogeneous fish meat porridge.
- The addition of ice water to fish porridge increases the elasticity, but the flesh of the fish that has absorbed the ice from the freezing process produces stringy or even grained fish porridge after being ground. This porridge can not be mixed evenly when kneaded and its shape becomes abysmally after boiling. Do not believe??!! Please prove it yourself ;-)
- Don't stir or knead the dough for too long so the mixture doesn't get hot and harden quickly.
- It is better to coat your hands with a little oil than with the help of flour when forming Pempek so that the dough does not absorb too much flour so that Pempek gets harder.
Cut fish meat into smaller pieces, puree with a sieve /
meat, blended or mashed with a food processor.
Mix the fish porridge with ice water and salt, stir until it
is sticky.
(If you use a blender, add pieces of fish meat and add 50 ml
of ice water, blend until smooth).
Add flour and sago flour / tapioca, continue to knead until
the dough does not stick to the hand.
Test the taste of Pempek first before you form and boil it
all. The trick is take a little dough, round like meatballs, boil until
floating. Taste whether the taste is right. If necessary add salt and stir the
mixture again until you find the right flavor.
(This step is necessary because if Pempek is not salty or
tasteless after boiling, Pempek cannot be repaired again).
Shape the dough according to your taste, for example
irregular shape aka Pempek Cetotan, spherical flat (Pempek Dadar) or
cylindrical shape (Pempek Lenjer).
Add the mixture in boiling water, cook until cooked and
float to the surface of the water. Drain well.
Soup Cuko:
- Puree garlic, ebi, cayenne pepper and salt. Set aside
- Boil sugar , tamarind, water and vinegar, remove and strain.
- Add subtle ingredients, bring to a boil again.
- Enter the tongcai and remove from the heat.
- Serving method:
- Pempek fry until dry and brown in color.
- Fried pempek slices and place in a serving bowl.
- Add yellow noodles and boiled glass noodles if you like.
- Flush with cuko sauce.
- Sprinkle with chopped cucumbers. Serve immediately.
NOTE:
- Cuko sauce will be more delicious if it is made the day before, keep it in the refrigerator and stay overnight.
- Pempek boiled can also be eaten immediately without frying it first.
- To make Pempek Telok Kecik (Pempek filled with beaten eggs), reduce the amount of meat to 500 grams, remove ice water and replace it with 100-150 ml coconut milk.
- You can also put the dough in tofu and then fry until cooked without boiling first, called Pempek Dos. Please be creative with your Pempek mixture.
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