Pempek Kulit Tenggiri and Pempek Kapal Selam
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish fillet | 300 grams (skin sliced thinly) |
| Garlic | 10 cloves |
| Chicken eggs | 2 (1 for dough, 1 for kapal selam) |
| Tapioca flour | 300 grams |
| All-purpose flour | 200 grams (I used Segitiga Biru) |
| Ice water | 150 cc |
| Green onions | To taste |
| Fine salt | 3 teaspoons |
| Ground pepper | ½ teaspoon |
| Cooking oil | 3 tablespoons (for boiling) |
Instructions
- Prepare the Fish: Scrape the flesh from the tenggiri fillet and place it in a mixing bowl.
- Flavor the Mixture: Blend the garlic with salt and add it to the scraped fish.
- Combine Ingredients: Add 1 egg, ground pepper, and chopped green onions to the fish mixture.
- Mix the Flours: Gradually incorporate the all-purpose flour and tapioca flour, then knead until well combined. Add ice water slowly and continue kneading until the dough is smooth and no longer sticky.
- Shape the Pempek: For pempek kulit, form the dough into flat shapes. For pempek kapal selam, encase a whole egg in the dough (use tapioca flour on your hands to prevent sticking).
- Cook the Pempek: In a pot, bring water and cooking oil to a boil. Boil the pempek until they float to the surface, then remove and drain.
- Serve: Don’t forget the cuko sauce to accompany your pempek! Stay tuned for the recipe in a future post. Enjoy!
Nutritional Information
(To be added based on servings and specific ingredients used.)
Feel free to adjust the recipe according to your taste, and enjoy this delightful Indonesian dish!
