Pempek Ikan Tengiri dan Kulit Tengiri: A Delicious Indonesian Treat
Indulging in the rich flavors of Indonesian cuisine often leads us to the delightful world of Pempek, a traditional fish cake that has captured the hearts of many. This recipe features the exquisite taste of tengiri fish (mackerel) combined with its skin, creating a delightful experience that is both savory and satisfying. Perfect for sharing with friends and family, this dish is a wonderful addition to any culinary repertoire.
Ingredients
For the Pempek:
- 350 grams tengiri fish (mackerel), skin and bones removed
- 500 grams tapioca flour
- 150 grams all-purpose flour
- 2 eggs, beaten
- 2 sachets ground black pepper
- 2 packets chicken bouillon powder (Masako)
- Salt, to taste
For the Sauce:
- 100 grams palm sugar
- 2 tablespoons tamarind paste
- 2-3 bird’s eye chilies, finely chopped
- 4 cloves garlic, minced
- Soy sauce, to taste
- Additional sugar, to taste
- Water, as needed
Preparation Steps
Step 1: Prepare the Fish
Start by separating the tengiri fish meat from the skin and bones, using only the white flesh for this recipe. Set aside the red flesh and skin for later use.
Step 2: Blend the Ingredients
Blend the tengiri fish meat and the tengiri skin separately until smooth. This ensures a consistent texture in your pempek.
Step 3: Mix the Seasonings
In a bowl, combine the ground black pepper, chicken bouillon powder, and salt. Add this mixture to the blended fish meat, followed by the coconut milk and half of the beaten eggs. For this recipe, about 40 ml of coconut milk and half of the egg mixture will suffice. Reserve the remaining coconut milk and egg for the skin pempek.
Step 4: Combine with Flours
Gradually incorporate the tapioca flour and all-purpose flour into the fish mixture. Add the flour little by little until the dough reaches a consistency that is moldable and easy to work with.
Step 5: Boil the Water
Prepare a large pot of boiling water, which will be used to cook the pempek.
Step 6: Shape the Pempek
Form the dough into your desired shapes. You can fill them with boiled eggs or any filling of your choice. Once shaped, carefully drop the pempek into the boiling water and cook until they float to the surface, indicating they are done.
Step 7: Drain and Fry
After cooking, drain the pempek and place them in a container to cool. Once cooled, heat oil in a pan and fry the pempek until golden brown. They are now ready to be served, so don’t forget to prepare the accompanying sauce!
Step 8: Making the Sauce
To prepare the sauce, combine the palm sugar and tamarind paste in a pot of boiling water. Once dissolved, add the chopped bird’s eye chilies and minced garlic. Incorporate soy sauce and additional sugar to taste. Allow the mixture to boil, then cool and strain to achieve a smooth consistency.
Step 9: Enjoy!
Serve your crispy pempek with the flavorful sauce on the side. Whether enjoyed as a snack or a main dish, these pempek ikan tengiri and kulit tengiri are sure to impress and satisfy everyone at your table.
By embracing the process of making pempek, not only do you create a dish that is deeply rooted in Indonesian culinary tradition, but you also engage with the rich tapestry of flavors and textures that make this dish a beloved favorite among many. Enjoy your cooking adventure!
