Pempek Telur (Fish Cake with Quail Eggs)
pempek fish cake ingredients:
10 grams all-purpose flour
100 ml water
1 clove garlic,grated
125 grams spanish mackerel fillet,mashed, chilled
¾ teaspoon salt
¾ teaspoon sugar
¼ teaspoon seasoning
125 grams sago starch
cooking oil for frying
water for boiling
filling ingredients:
8 raw quail eggs
cuko sauce ingredients:
350 grams brown palm sugar,finely chopped
1,000 ml water
100 grams tamarind
½ tablespoon salt
cuko ground spices blend:
5 cloves garlic,mashed
1½ tablespoon tongcai (salted radish)
sambal ingredients:
25 green bird’s eye chili peppers
150 ml water
¼ teaspoon salt
sides
50 grams ebi (dried shrimps),toasted, ground
2 cucumbers, deseeded, diced
65 grams yellow noodles
1. Pempek: boil all-purpose flour, water, and garlic while at the same time keep stirring it until thickened. Remove from heat and let it warm.
2. Pour it to Spanish mackerel. Knead it well. Add in salt, sugar, and seasoning. Slam it until elastic. Add in sago starch. Mix it well.
3. Coat your hands with sago starch. Take 40 grams dough. Flatten it. Form it into a cone. Fill it with quail eggs. Close and firm the edge.
4. Bring water to boil. Add in pempek. Boil it until well-cooked. Remove it from heat and drain it.
5. Fry it in hot oil until golden yellow and well-cooked.
6. Cuko: Boil brown palm sugar and water until the sugar is dissolved. Strain it. Add in ground spices blend, tamarind, and salt. Boil it until thickened and well done. Strain it.
7. Sambal: Boil sambal ingredients until the liquid is bubbling. Blend it smoothly along with the liquid.
8. Serve Pempek Telur (Fish Cake with Quail Eggs) with cuko, sambal, and the sides.