Pempek Ikan Patin: A Delicious Traditional Indonesian Dish
Pempek ikan patin, a beloved culinary gem from Indonesia, particularly hails from Palembang. This savory fish cake, made primarily from sago flour and fish, is often served with a tangy vinegar sauce, making it a delightful treat for both casual gatherings and special occasions. Below, you will find a comprehensive guide to creating this delicious dish, from its ingredient breakdown to step-by-step instructions, as well as nutritional information to help you keep track of your culinary endeavors.
Ingredients
Here’s what you’ll need to make Pempek Ikan Patin:
| Ingredients | Quantity |
|---|---|
| Sago flour | 500 grams |
| All-purpose flour | 250 grams |
| Medium-sized patin fish | 1 whole (approximately 300-500 grams) |
| Egg | 1 large |
| Water | As needed |
| For the spice paste: | |
| Shallots | 12 cloves |
| Garlic | 8 cloves (ratio 3:2 with shallots) |
| Cooking oil | For frying |
| For the sauce: | |
| Water | 4 cups |
| Brown sugar | 1 piece (medium size) |
| Tamarind | To taste |
| Vinegar | To taste |
| Spice paste (chili, shallots, garlic) | To taste |
| Royco seasoning (optional) | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 10 grams |
| Total Fat | 5 grams |
| Carbohydrates | 30 grams |
| Fiber | 2 grams |
| Sugar | 4 grams |
| Sodium | 300 mg |
Preparation Steps
-
Prepare the Fish: Begin by boiling the patin fish until it’s cooked through. This will make it easier to mash. Once cooked, you can either blend it into a smooth paste or crush it with a mortar and pestle for a more textured consistency.
-
Mix the Ingredients: In a large mixing bowl, combine the sago flour, the prepared fish, one egg, and one teaspoon of fine salt. Mix thoroughly until all ingredients are well incorporated.
-
Cook the Spice Paste: In a saucepan, boil water and add the spice paste made from shallots and garlic. This step will infuse the water with flavor. Gradually pour this hot mixture into the fish-flour mixture, being cautious of the heat.
-
Add All-Purpose Flour: Slowly incorporate the all-purpose flour into the mixture. Mix thoroughly until you achieve a dough-like consistency.
-
Boil Water for Cooking: In a large pot, bring water to a boil, as this will be used to cook the Pempek.
-
Shape the Pempek: Once the dough is ready, shape it into your preferred form. Common shapes include long cylindrical forms resembling submarines or round balls akin to meatballs.
-
Cook the Pempek: Once the water reaches a rolling boil, gently drop the shaped Pempek into the pot. Cook until they float to the surface, which indicates they are done. Remove them from the water and drain.
-
Fry the Pempek: Cut the boiled Pempek into smaller pieces as desired and heat oil in a frying pan. Once hot, fry the Pempek pieces until they turn golden brown and crispy. Drain excess oil by placing them on a paper towel.
Prepare the Vinegar Sauce
-
Make the Sauce: In another pot, bring water to a boil. Add the chopped brown sugar, tamarind (to taste), and a pinch of salt. Let it boil until the sugar dissolves completely.
-
Finish the Sauce: Before turning off the heat, stir in three tablespoons of vinegar and mix well. Adjust the taste as needed, adding more vinegar or tamarind according to your preference.
Serving Suggestions
-
Plating: On a serving plate, arrange the crispy Pempek and drizzle generously with the vinegar sauce.
-
Enjoy: Your delicious Pempek Ikan Patin is now ready to be served! Enjoy it as a snack, appetizer, or part of a delightful meal.
Conclusion
Making Pempek Ikan Patin is a rewarding culinary experience that brings a taste of Indonesian tradition to your kitchen. With its unique combination of flavors and textures, this dish is sure to impress your family and friends. So, gather your ingredients, follow the steps, and indulge in this delightful fish cake, complemented by its tangy vinegar sauce. Happy cooking, and enjoy your delicious culinary journey!
