Pempek Tengiri: A Delightful Indonesian Fish Cake Recipe
Ingredients:
- 300 grams mackerel fish (daging tengiri), finely ground
- 150 ml ice water
- 1 teaspoon salt
- ½ teaspoon sugar
- 3 cloves garlic, minced
- 250 grams sago flour (tepung sagu)
Instructions:
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Prepare the Fish Mixture: In a mixing bowl, combine the finely ground mackerel with the minced garlic. Add the salt and sugar, blending everything together until well incorporated.
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Incorporate Water: Gradually add the ice water to the fish mixture, stirring gently. Aim to mix it thoroughly to achieve a smooth consistency.
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Add Sago Flour: Slowly incorporate the sago flour into the mixture. It’s important to add this gradually while mixing, reserving some for dusting later when shaping the pempek. The dough will be sticky, which is perfectly normal.
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Shape the Pempek: With your hands dusted in sago flour, take a portion of the dough and shape it into your desired pempek form. You can make oval shapes or traditional round ones, ensuring they are compact.
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Boil the Pempek: Bring a pot of water to a rolling boil. Carefully add the shaped pempek to the boiling water. Once they float to the surface, allow them to cook for an additional 10 minutes to ensure they are thoroughly cooked inside.
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Drain and Serve: Once cooked, remove the pempek from the water and let them drain. They can be enjoyed immediately or fried for an extra crispy texture.
Enjoy Your Pempek!
These delicious fish cakes are perfect for a snack or a light meal. Serve them with your favorite dipping sauce or enjoy them on their own for a delightful treat. Happy cooking! 😊
