Pempek Sutra Ikan Tenggiri Non-MSG: A Delectable Indonesian Delight
Indulge in the exquisite flavors of Pempek Sutra Ikan Tenggiri, a traditional Indonesian fish cake made from mackerel and served with a rich and tangy sauce known as Cuko. This version is crafted without MSG, ensuring a wholesome culinary experience that is both delicious and healthy. Perfect as an appetizer or a main dish, these delicate fish cakes will surely tantalize your taste buds and transport you to the vibrant streets of Indonesia. Let’s dive into this delightful recipe!
Ingredients
Here’s what you’ll need to prepare this delightful dish:
For the Pempek:
| Ingredient | Quantity |
|---|---|
| Mackerel (Tenggiri) | 1/2 kg |
| All-purpose flour | 2.5 cups |
| Tapioca flour | 1.5 cups |
| Green onion (sliced) | 2 leaves |
| Eggs | 2 large |
| Totole seasoning | 1 tablespoon |
| Salt | 1 tablespoon |
| Garlic (minced) | 7 cloves |
For the Cuko Sauce:
| Ingredient | Quantity |
|---|---|
| Medium brown sugar | 1 piece |
| Tamarind paste | 2 tablespoons |
| Salt | 1 teaspoon |
| Totole seasoning | 1 teaspoon |
| Fish sauce | 1 tablespoon |
| Oyster sauce | 1 tablespoon |
| Garlic (minced) | 1 clove |
| Bird’s eye chili | 5 pieces (to taste) |
| Water | 1 liter (for sauce) |
Preparation Steps
The preparation of Pempek Sutra is simple yet rewarding, allowing you to savor the authentic flavors of this Indonesian dish in your own home. Follow these steps for a delightful cooking experience:
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Make the Pempek Mixture: In a large mixing bowl, combine all the ingredients for the pempek, including the mackerel, all-purpose flour, tapioca flour, sliced green onion, eggs, totol seasoning, salt, and minced garlic. Gradually add approximately 500 cc of water or more, stirring until the mixture reaches a smooth and slightly runny texture.
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Prepare the Cooking Bag: Transfer the pempek mixture into a sturdy plastic bag, ensuring it is sealed tightly. This will make it easier to shape the pempek when cooking.
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Boil the Pempek: In a large pot, bring water to a rolling boil. Carefully place the plastic bag filled with the pempek mixture into the pot, allowing it to cook. Keep an eye on the bag; once it floats to the surface, it indicates that the pempek is ready. Remove the bag from the water and let it drain.
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Serve or Fry: The pempek can be enjoyed warm as is, or if you prefer a crispy texture, you can fry them until golden brown. Serve the pempek immediately, paired with a delicious cuko sauce for dipping.
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Prepare the Cuko Sauce: In another pot, heat about 1 liter of water. Add the brown sugar, tamarind paste, totol seasoning, fish sauce, and oyster sauce. Stir well and bring the mixture to a boil. Once boiling, add the minced garlic and finely chopped bird’s eye chili (adjust the quantity based on your heat preference). Allow the sauce to simmer until fragrant and the flavors meld together.
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Strain the Sauce: For a smoother texture, strain the cuko sauce to remove any solids before serving.
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Enjoy: Drizzle the cuko sauce over your pempek or serve it on the side for dipping. Enjoy your homemade Pempek Sutra Ikan Tenggiri with family and friends, celebrating the rich flavors of Indonesian cuisine.
Nutritional Information
While exact nutritional values will vary based on specific ingredients and preparation methods, here is a general estimate per serving (based on the entire recipe serving approximately 4-6 people):
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 45g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 600mg |
Final Thoughts
Pempek Sutra Ikan Tenggiri Non-MSG is not just a dish; it is an experience steeped in cultural tradition, bringing people together through the love of good food. Its delicate texture and robust flavors paired with the zesty cuko sauce create a memorable dining experience that you can enjoy at home. So roll up your sleeves, gather your ingredients, and embark on this culinary adventure today!
