Title: Mpek-Mpek with Mackerel Skin: A Delicious Indonesian Snack
Ingredients:
- 500 grams mackerel skin (ikan tenggiri)
- 300 grams sago flour (any brand)
- 100 ml coconut milk (Kara brand recommended)
- 1 tablespoon salt
- 1/2 tablespoon sugar
- 1 teaspoon ground pepper
- 5 cloves red onion, roughly sliced
- 1 egg
- 1/2 packet Royco seasoning (or any bouillon powder)
Instructions:
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Prepare the Mixture:
Begin by combining the mackerel skin, ground pepper, salt, sugar, and egg in a large mixing bowl. Stir the ingredients until well blended. Gradually incorporate the coconut milk into the mixture, ensuring it is evenly distributed. -
Incorporate the Sago Flour:
Slowly add the sago flour to the mixture, stirring continuously with a rice spoon or wooden spatula. Mix thoroughly until the flour is fully incorporated. The resulting batter should be somewhat soft and sticky. -
Shape the Mpek-Mpek:
Lightly dust your hands with sago flour to prevent sticking. Take small portions of the batter and roll them into balls, then flatten them slightly into discs. Repeat this process until all the batter is used. To prevent sticking, place the shaped mpek-mpek on a tray lined up in a single layer. -
Fry the Mpek-Mpek:
Heat oil in a frying pan over medium heat. Fry the mpek-mpek discs until they are golden brown and crispy. It’s best to flip them only once to minimize oil absorption and achieve a crisp texture. -
Storing and Reheating:
For those mpek-mpek that you do not plan to eat immediately, you can store them in the refrigerator. Fry them until they are half-cooked or just lightly golden. Place them in an airtight container and store them in the fridge. When ready to eat, fry them again until fully cooked and crispy.
Enjoy this traditional Indonesian treat, perfect as a savory snack or appetizer!
