Pempek Telor Besar / Pempek Kapal Selam
Ingredients
| Ingredient | Amount |
|---|---|
| Ground fish (ikan giling) | 1 kg |
| Water (equal to fish) | As needed |
| Salt | 1 pot (to taste) |
| Granulated sugar | 1 tablespoon |
| Flavor enhancer (optional) | 1 teaspoon |
| Sago flour | 1 kg |
| Chicken eggs | 10-15 |
| Serving accompaniments | Cuko pempek, sliced cucumber, and finely grated dried shrimp (ebi/rebon) |
Instructions
- In a mixing bowl, combine some of the water with salt, granulated sugar, and optional flavor enhancer. Stir well and set aside.
- In a large bowl, place the ground fish, add the remaining water, and mix well. Gradually incorporate the salt water mixture and knead until the dough becomes thick and smooth.
- Gradually add approximately 800 grams of sago flour into the fish mixture, stirring until fully combined. Reserve the remaining sago flour to dust your hands to prevent sticking.
- Crack the eggs into a small bowl, one at a time. If desired, divide the yolks using a spoon, transferring them into another bowl, while keeping the whites separate.
- Prepare a large pot with 3/4 water, bring it to a boil, then reduce the heat. Add 1 tablespoon of oil to prevent sticking.
- Dust your hands with sago flour. Take a handful of the fish mixture and shape it into a slightly elongated ball. Create a well in the center using your finger, ensuring the walls are not too thin to prevent leaking.
- Carefully place an egg into the well, then fold the mixture over the egg, pressing gently to seal. Repeat this process until all the dough is used.
- Slowly lower the filled dumplings into the boiling water to avoid breaking. Allow them to float and cook thoroughly, which should take a bit of time.
- Once the dumplings are fully cooked and floating, remove them and let them drain and cool slightly.
- When ready to serve, heat oil in a pan and fry the dumplings until they turn golden brown. Drain excess oil, slice them, and serve with the accompaniments.
Enjoy this delightful dish, perfect for sharing!
