We surely need some light bites when throwing a party. choose and cook the one that surely be your guest’s favorite like this pempek bayam mini (mini spinach fish cake).
green porridge ingredients:
25 grams all-purpose flour
225 ml spinach juicefrom 100 grams spinach and 125 ml water
2 cloves garlic,ground
ingredients:
200 grams spanish mackerel fillet,scraped into coarse paste
2 teaspoons salt
1 teaspoon sugar
½ teaspoon seasoning
225 grams sago starch
cooking oil for frying
sago starch for coating
filling ingredient:
11 quail eggs, remove a little bit of the white
cuko sauce ingredients:
325 grams brown palm sugar,finely chopped
1,000 ml water
25 grams tamarind dissolved in 100 ml warm water,squeezed and strained
¾ teaspoon salt
2 tablespoons vinegar
ground spices blend for cuko:
2 tablespoons tongcai (salted radish),washed, drained
6 cloves garlic
1 curly red chili pepper
sambal ingredients:
30 grams green bird’s eyechili pepper
200 ml water
¼ teaspoon salt
sides:
15 grams ebi (dried shrimp),toasted, ground
2 cucumbers, deseeded, diced
250 grams fresh yellow noodles
1. Green porridge: Boil all-purpose flour, spinach juice, and garlic. Keep stirring it until thickened. Remove it from heat and let it warm.
2. Pour it into Spanish mackerel. Knead it well. Add in salt, sugar, and seasoning. Slam the dough until elastic. Add in sago starch. Mix it well.
3. Coat your hands with sago starch. Take 50 grams of fish cake dough. Flatten it. Form it into a vessel with the base of the vessel is thicker than the side. Fill it with egg. Close and firm the vessel.
4. Boil it in 2,000 ml water mixed with 1 tablespoon cooking oil until the pempek is well-cooked. Remove from heat and drain it. Let it cool.
5. Fry it over medium heat until golden yellow and crispy. Remove it from heat.
6. Cuko: boil brown sugar and water until the sugar is dissolved into the water. Strain it. Add ground spices blend and salt. Cook it until boiling and a thickened. Add in tamarind juice and vinegar. Stir well. Strain it.
7. Sambal: boil green bird’s eye chili pepper, water, and salt until boiling. Blend it smoothly along with the liquid.
8. Serve Pempek Bayam Mini (Mini Spinach Fish Cake) with cuko, sambal, and its sides.
