Pempek Lenjer (Long Fish Cake)
20 grams all-purpose flour
200 ml water
1 clove garlic,grated
300 grams spanish mackerel,mashed
1 tablespoon salt
½ tablespoon sugar
½ teaspoon nutmeg powder
½ teaspoon seasoning
250 grams sago starch
solid oil for frying
sago starch for coating
cuko ingredients:
250 grams brown palm sugar,finely chopped
750 ml water
½ teaspoon salt
10 tablespoons lime juice
cuko ground spices blend
1 tablespoon tongcai(salted radish)
7 cloves garlic,ground
sambal ingredients:
50 grams green bird’s eyechili pepper
300 ml water
¼ teaspoon salt
sides:
25 grams ebi (dried shrimps),toasted, ground
2 (200 grams) cucumber,deseeded, diced
1. Boil all-purpose flour, water, and garlic while at the same time keep stirring it until thickened. Remove it from heat and let it warm.
2. Pour it into the Spanish mackerel. Knead it well. Add in salt, sugar, nutmeg, and seasoning. Slam it until elastic. Add in sago starch. Stir it well.
3. Coat your hand with sago starch. Take 90 grams dough. Form it into long cylinder.
4. Boil it until well-cooked. Remove from heat and drain it. Let it cool.
5. Fry it in solid oil over medium heat until golden yellow.
6. Serve Pempek Lenjer (Long Fish Cake) with cuko, sambal, and its sides.