Pempek Ikan Tengiri and Tengiri Skin: A Delightful Indonesian Treat
Pempek, a beloved dish from Palembang, Indonesia, combines the rich flavors of tengiri fish with the unique texture of tapioca and flour to create delectable fish cakes. This recipe highlights the delightful contrast between the soft fish filling and the crispy exterior, making it a perfect dish for gatherings or special occasions. Served with a flavorful sauce, pempek is sure to impress your family and friends.
Ingredients
| Ingredients | Quantity |
|---|---|
| Tengiri fish fillet | 350 grams |
| Tapioca flour | 500 grams |
| All-purpose flour | 150 grams |
| Eggs (lightly beaten) | 2 large |
| Ground black pepper | 2 sachets |
| Chicken seasoning powder | 2 packets |
| Salt | To taste |
| Coconut milk (Kara brand) | 40 ml (approximately half of 65 ml) |
| Water (for boiling) | As needed |
Instructions
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Prepare the Fish: Begin by separating the tengiri fish fillet from its skin and bones, taking only the white meat for this recipe. Set aside the red flesh and skin for later use.
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Blend the Ingredients: Using a blender, blend the tengiri fish fillet and tengiri skin separately until smooth.
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Combine the Seasoning: In a separate bowl, finely grind the salt, black pepper, chicken seasoning, and garlic. Add this mixture to the blended tengiri fish.
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Incorporate Coconut Milk and Eggs: Pour in the coconut milk (about 40 ml, reserving the rest for later use) and half of the beaten eggs into the fish mixture, mixing until well combined.
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Add the Flours: Gradually add the tapioca and all-purpose flour into the fish mixture, stirring continuously until the dough reaches a consistency that can be easily shaped.
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Boil the Water: In a large pot, bring water to a rolling boil.
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Shape the Pempek: With your hands, mold the dough into your desired shape. For added flavor, you can incorporate pieces of boiled egg or additional beaten egg inside the pempek.
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Cook the Pempek: Carefully place the shaped pempek into the boiling water. Cook until they float to the surface, indicating they are cooked through. Remove and drain the pempek on a paper towel-lined plate.
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Fry the Pempek: Heat oil in a frying pan over medium heat. Once hot, fry the pempek until golden brown and crispy. Remove and let drain on paper towels.
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Prepare the Sauce: To create a delightful dipping sauce, dissolve palm sugar (gula merah) and tamarind in boiling water. Once dissolved, add finely ground chili and garlic, followed by soy sauce and additional sugar to taste. Allow the mixture to boil, then let it cool and strain before serving.
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Serve: Enjoy your freshly made pempek while warm, accompanied by the rich and tangy sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200-250 |
| Protein | 15 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 1-2 grams |
| Fat | 6 grams |
| Sodium | Varies based on salt |
Conclusion
This pempek ikan tengiri recipe offers a wonderful blend of flavors and textures that embody the essence of Indonesian cuisine. The combination of fish, tapioca, and the vibrant sauce creates a delicious dish that is perfect for any occasion. Whether you’re hosting a gathering or simply indulging in a tasty treat, pempek is sure to leave a lasting impression. Enjoy the delightful process of making this dish and share the experience with your loved ones, creating memories that will linger long after the last bite.
