Mpek-Mpek Kulit Tenggiri: A Delightful Indonesian Snack
Mpek-mpek kulit tenggiri is a cherished traditional Indonesian snack made from mackerel fish skin, combined with a medley of flavors and textures that create a delightful culinary experience. This recipe showcases the perfect balance of savory and slightly sweet elements, making it a popular choice for gatherings or as a special treat at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish skin | 500 grams |
| Sago flour (any brand) | 300 grams |
| Coconut milk (Kara brand) | 100 ml |
| Salt | 1 tablespoon |
| Sugar | ½ tablespoon |
| Ground pepper | 1 teaspoon |
| Shallots (thinly sliced) | 5 cloves |
| Egg | 1 large |
| Royco seasoning | ½ package |
Nutritional Information
This section will vary based on serving size and specific ingredient brands. Adjust accordingly for accurate nutritional content.
Instructions
-
Mixing the Base: In a large mixing bowl, combine the mackerel fish skin, ground pepper, salt, sugar, and the egg. Stir the mixture well until all ingredients are evenly distributed.
-
Incorporating Coconut Milk: Gradually add the coconut milk to the mixture, stirring continuously to create a smooth, cohesive batter.
-
Adding Sago Flour: Slowly introduce the sago flour into the mixture, using a rice spoon or wooden spatula to combine. Be sure to incorporate the sago flour gradually to avoid clumping.
-
Achieving the Right Consistency: Mix the ingredients back and forth until everything is well combined. The resulting batter should be somewhat soft and slightly sticky.
-
Shaping the Mpek-Mpek: Dust your hands with a little sago flour to prevent sticking. Take small portions of the batter and roll them into balls before flattening them slightly into patties. Repeat this process until all the batter is shaped.
-
Preventing Sticking: To prevent the shaped mpek-mpek from sticking to one another, arrange them in a single layer on a tray or plate, ensuring they don’t touch. Avoid stacking, as this can lead to them sticking together despite the flour coating.
-
Frying: Heat oil in a frying pan over medium heat. Carefully add the flattened mpek-mpek to the hot oil, frying them until they are golden brown and cooked through. It’s best to flip them only once during frying to minimize oil absorption.
-
Storing Uncooked Mpek-Mpek: For mpek-mpek that you plan to save for later, fry them until they are only half-cooked, or just until they start to set. Allow them to cool before placing them in a tupperware container. When ready to serve, simply fry them again until they reach your desired crispiness.
Enjoying Mpek-Mpek
Serve your mpek-mpek kulits tenggiri warm, paired with a spicy dipping sauce or enjoyed on their own as a delightful snack. Their unique texture and flavor profile will surely impress family and friends, making them a standout dish at any occasion.
Embrace the rich culinary traditions of Indonesia with this easy-to-follow recipe, and enjoy every delicious bite of these savory snacks!
