KOMPAS.com – Different shapes, different names for pempek. This typical Palembang food has many types which are differentiated based on ingredients, shape and filling.
One of them is pempek adaan which is known for its round shape. It’s not like making meatballs with your bare hands, the pempek dough is formed with two tablespoons.
You can adjust the size of the pempek according to your taste. Be it small, medium or large.
Complements in the form of cuko, cucumber slices and yellow noodles are still used in this pempek dish, like the submarine pempek which is no less popular.
Follow the pempek adaan recipe from the book “Favorite Snack Business, Pempek, Siomai and Meatballs,” (2018) by Tim Primarasa published by PT Gaya Favorit Press below.
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Material:
- 500 gr mackerel fish meat (finely ground)
- 100 ml egg white
- 2 tsp salt
- 1 tsp ground pepper
- 150 ml water
- 8 red onions (finely sliced)
- 2 spring onions (finely sliced)
- 200 gr starch
- Enough oil for frying
Cuko material:
- 1 liter of water
- 50 gr tamarind
- 300 gr brown sugar (finely sliced)
- 50 gr granulated sugar
- 2 tsp 25 percent vinegar
- 2 tbsp ebi powder
Ground seasoning ingredients:
- 10 cayenne peppers
- 2 tbsp tongcai
- 4 cloves of garlic
- 1 tsp salt
Supplementary materials:
- Yellow noodles
- Cucumber (chopped or diced)
How to make pempek adaan
1. Place the mackerel fish meat, egg white, salt and pepper inside food processor. Process until smooth. Add water, shallots and spring onions. Process again until it becomes an even dough.
2. Add the starch gradually. Process again until the dough is smooth. Transfer to a bowl.
3. Heat plenty of oil in a frying pan over medium heat. Shape the dough into rounds with the help of two tablespoons. Put the pempek mixture directly into the hot oil.
4. Fry the mixture in hot oil until cooked and brownish yellow. Lift and drain.
5. Cuko: Put water with tamarind, brown sugar, granulated sugar and ground spices in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Reduce heat. Cook until the unpleasant smell of the spices disappears and three-quarters of the sauce remains.
6. Remove, strain. Add vinegar and ebi, stir well. Serve pempek with pempek.
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