Pempek Talas (Taro Fish Cake)
pempek fish cake ingredients:
20 grams all-purpose flour
200 ml water
2 cloves garlic,grated
250 grams spanish mackerel fillet,mashed
200 grams sago starch
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon seasoning
1,500 ml waterfor boiling
cooking oil for frying
1 egg, beaten,for the filling
100 grams steamed pontianak taro,mashed, mixed with ¼ teaspoon salt
cuko sauce ingredients:
100 grams tamarind
550 grams brown palm sugar,finely chopped
2,000 ml water
1¼ teaspoons salt
cuko ground spices blend:
2 tablespoons tongcai (salted radish)
10 cloves garlic
1 tablespoon ebi (dried shrimp),soaked in hot water
green sambal ingredients:
10 green bird’s eye chili peppers
50 ml water
1/8 teaspoon salt
sides:
100 grams yellow noodles
1 cucumber, chopped into small pieces
25 grams ebi (dried shrimp),toasted, ground for complements
1. Mix taro with Spanish mackerel. Set aside.
2. Boil the mixture of all-purpose flour, water, and garlic. Stir it until bubbling. Remove it from heat. Let it cool.
3. Pour it into the mixture of Spanish mackerel and Pontianak taro. Add in salt, sugar, and seasoning. Knead the dough until it is elastic and do not stick.
4. Add in sago starch gradually while mixing it well.
5. Take 40 grams of the dough. Make a long cylinder out of it.
6. Boil pempek until the liquid is bubbling and the fish cake is well-cooked. Remove from heat and drain it.
7. Kuah Cuko: Boil cuko ingredients until the solid ingredients are dissolved into the liquid. Remove it from heat and strain it. Add in cuko ground spices blend. Bring them to boil. Remove it from heat. Set it aside.
8. Green Sambal: Boil together all sambal ingredients until the liquid is bubbling. Remove it from heat. Ground it. Set it aside.
9. Fry the fish cake until golden yellow and crispy.
10. Serve Pempek Talas (Taro Fish Cake) with cuko, sambal, and the sides.