Pempek Kapal Selam Telur Asin (Cured Egg Fish Cake)
pempek fish cake ingredients:
20 grams all-purpose flour
200 ml water
2 cloves garlic,grated
300 grams snakehead fish fillet,mashed
2 teaspoons salt
1½ teaspoons sugar
300 grams sago starch
2 tablespoons sago starchfor coating
4 raw salted egg,halved
cooking oil for frying
cuko sauce ingredients:
500 grams brown palm sugar,finely chopped
1,500 ml water
50 grams tamarind
2½ teaspoons salt
2 teaspoons vinegar
cuko ground spices blend:
2 tablespoons tongcai(salted radish)
10 cloves garlic,mashed
sambal ingredients:
25 green bird’s eye chili peppers
150 ml water
¼ teaspoon salt
sides:
25 grams ebi (dried shrimps),toasted, ground
2 (200 grams) cucumber,deseeded, diced
200 grams fresh yellow noodles
1. Boil all-purpose flour, water, and garlic while at the same time stirring it until thickened. Remove it from heat. Let it cool.
2. Pour it into the snakehead fillet. Knead it well. Add in salt and sugar. Slam the dough until it is elastic. Add in sago starch. Mix well.
3. Coat it with sago starch. Take 90 grams pempek dough. Flatten it. Form it into vessel with the lower side is thicker than the body.
4. Fill it with egg. Close and firm the edge.
5. Quickly add it into the 2,000 ml boiling water mixed with 1 tablespoon cooking oil. Boil it until well cooked. Remove from heat and drain it. Let it cool.
6. Fry it over medium heat until golden yellow.
7. Cuko: boil palm sugar and water until dissolved. Strain it. Add ground spices blend, tamarind, vinegar, and salt. Keep boiling it until the sauce is well-cooked and thickened. Strain it.
8. Sambal: mix well bird’s eye chili pepper with water and salt. Stir well. Set aside.
9. Serve Pempek Kapal Selam Telur Asin (Cured Egg Fish Cake) with cuko, sambal, and sides.