Pempek Ayam Kari (Chicken Curry Fish Cake)
10 grams all-purpose flour
100 ml water
1 clove garlic,grated
100 grams spanish mackerel,mashed, refrigerated
50 grams ground chicken,refrigerated
¾ teaspoon salt
¼ teaspoon sugar
¼ teaspoon seasoning
1 teaspoon curry powder
125 grams sago starch
1 tablespoon scallion,sliced
cooking oil for frying
sides
50 grams ebi (dried shrimps),toasted, ground
2 cucumbers, deseeded, diced
65 grams yellow noodles
1. Boil all-purpose flour, water, and garlic while keep stirring it until thickened. Let it warm.
2. Pour it into the mixture of Spanish mackerel and chicken. Knead it well while at the same time slamming it repeatedly.
3. Add salt, sugar, seasoning, and curry powder while kneading it until stretchy. Slam it until do not stick and even more elastic.
4. Add scallion. Stir it well. Add in sago starch. Stir it well.
5. Coat your hands with sago starch. Take 40 grams dough. Form it into ball. Repeat it until all pempek dough are used.
6. Fry them in until well-cooked and golden yellow. Remove it from heat.
7. Pempek Ayam Kari (Chicken Curry Fish Cake) is ready to serve with its sides.