Pempek Adaan Ayam (Indonesian Chicken Pempek)
Discover the delightful flavors of Pempek Adaan Ayam, a savory Indonesian snack made with tender chicken and seasoned to perfection. This recipe, adapted from IG @andrianda, brings the rich taste of traditional pempek into your kitchen with ease. Ideal for a quick appetizer or a tasty treat, these crispy chicken balls are perfect when paired with your favorite cuko (vinegar sauce) or a store-bought version.
Ingredients
- 150 grams boneless chicken breast (originally 400 grams)
- 1 large egg
- 2 cloves garlic (originally 4 cloves)
- 1 teaspoon sugar
- 1 teaspoon salt
- 65 ml thick coconut milk (such as Kara, originally 100 ml)
- 100 grams tapioca flour (originally 300 grams)
- Oil for frying
Instructions
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Prepare the Chicken Mixture:
In a blender, combine the boneless chicken breast, garlic, egg, salt, and sugar. Blend until the mixture is smooth. If you’re using a grain blender like the one I have, the mixture will still work beautifully even without a food processor. -
Mix in the Flour and Coconut Milk:
Transfer the blended mixture into a large bowl. Gradually add the tapioca flour, mixing thoroughly until well incorporated. Then, pour in the thick coconut milk and stir until everything is evenly combined. The texture should be soft and slightly sticky, similar to meatball batter. -
Shape and Fry the Pempek:
Using your thumb and index finger, scoop out small portions of the mixture and form them into round balls, similar to making meatballs. Carefully drop the shaped pempek into hot oil. Make sure the oil is preheated to medium heat to ensure even cooking. -
Fry Until Golden Brown:
Fry the pempek balls on low heat to achieve a golden-brown color. This process should be done slowly to ensure that the pempek is cooked through. Once they reach a crisp golden hue, remove them from the oil and drain on paper towels. -
Serve and Enjoy:
Serve the pempek hot with your favorite cuko (vinegar sauce). Store-bought cuko is a convenient alternative if you don’t have time to make your own.
Freezing and Reheating
- To Freeze: Fry the pempek until they are just golden. Allow them to cool completely before freezing. When ready to serve, fry them again until they are golden brown and crispy.
Enjoy these delectable pempek balls as a snack or appetizer that’s sure to impress with its authentic Indonesian flavor and satisfying crunch.
