Pempek Keriting Wortel (Curly Carrot Fish Cake)
Ingredients
20 grams all-purpose flour
100 ml water
100 ml carrot juicefrom 200 grams carrot smoothly blended with 50 ml water and squeezed
1 garlic, grated
300 grams spanish mackerel,mashed
1 tablespoon salt
½ tablespoon sugar
200 grams sago starch
3 tablespoons sago starchfor coating
water for boiling
cooking oil for frying
sides
1 cuko recipe from submarine pempek fish cakewith salted egg recipe
1 sambal recipe from submarine pempek fish cakewith salted egg recipe
1 side dish recipe from submarine pempek fish cakewith salted egg recipe
Cooking Steps
- Boil all-purpose flour, water, carrot juice, and garlic and keep stirring it until it is thickened. Remove it from heat and let it warmed.
- Pour it into Spanish mackerel. Knead it. Add in salt and sugar. Slam it repeatedly until elastic. Add in sago starch. Mix it well.
- Coat string hoppers mould with sago starch. Add in a little bit pempek dough. Squeeze the dough into strings in circular motions.
- Boil the pempek until firm and well-cooked. Remove it from heat and drain it. Let it cool.
- Fry it over medium heat until crispy and well-cooked. Remove from heat.
- Serve Pempek Keriting Wortel (Curly Carrot Fish Cake) with cuko, sides, and sambal.