Pempek Kulit Ikan Tenggiri
Discover the delightful flavors of Pempek Kulit Ikan Tenggiri, a traditional Indonesian dish that combines the rich essence of tenggiri fish skin with a medley of spices and sago. This unique recipe promises to tantalize your taste buds and can be served with a zesty cuko (sauce) for the ultimate culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tenggiri fish skin, finely minced | 500 grams |
| Water | 200 cc |
| Salt | 1 teaspoon |
| Mushroom seasoning (or flavor enhancer) | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Thick coconut milk | 60 ml |
| Garlic (minced) | 5 cloves |
| Shallots (minced) | 5 cloves |
| Sago flour | 350 grams |
| All-purpose flour | 2 tablespoons |
| Additional sago for coating | 100 grams |
Instructions
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Mix the Base: In a mixing bowl, combine the minced fish skin with water gradually, adding in the salt. Mix until well incorporated.
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Incorporate Dry Ingredients: Add the all-purpose flour and thick coconut milk to the fish mixture. Stir well to blend all components.
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Add Sago Flour: Gradually mix in the sago flour until a cohesive dough forms.
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Shape the Pempek: Lightly coat your hands with sago flour to prevent sticking. Using a tablespoon, scoop the dough and form it into oval shapes. Place each piece onto a plate that has been dusted with extra sago flour.
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Fry the Pempek: Heat oil in a pan until hot. Gently add the shaped pempek into the hot oil, frying until they expand and turn golden brown.
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Cool and Cut: Once cooked, remove the pempek from the oil and let them cool. After cooling, cut them into bite-sized pieces.
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Serve: Fry the pieces again until crispy. Serve the pempek with cuko for a delightful balance of flavors that will surely make your taste buds dance!
Enjoy this delectable dish that is not only a treat for your palate but also a wonderful addition to any gathering!
