500gr fresh mackerel fish paste
\n300gr Tapioca flour
\n10-15 eggs
\n1 1\/2 tbsp salt
\n2 tsp msg
\n150-200ml ice water
\n80ml egg whites
\nOil for deep\/shallow frying<\/p>\n
100gr long\/big red chilies
\n350gr palm sugar
\n15 (60g) garlic cloves
\n3 tbsp tamarind liquid
\n3 tbsp rice vinegar
\n1-2 tsp salt
\n1L water<\/p>\n
1. separate yolk from whites.
\n2. Blend fish until smooth in a food processor
\n3. Transfer into a large bowl, add water gradually, while mixing then add egg whites and mix until well combined
\n4. Dissolve msg and salt in 3 tbsp of water, then add to the fish mixture
\n5. Slowly and Gently mix it until just combine, then add all the flour, briefly, slowly and gently mixing the flour until just combined, this step is important, over mixing or over kneading the dough after adding salt, it makes the fish cake\/ pempek tough.
\n6. Dont worry if the dough is sticky.
\nfill 3\/4 of water in a pot, boil
\n7. Flour your working surface and hands, Scoop 100-110g of the fish dough, roll into a log to create a nice smooth exterior of pempek, lift and make a hole using your thumb in the centre, creating a well
\n8. Place an egg yolk inside, then pinch from right-left to close
\n9. Immediately transfer into boiling water and let it cook over med heat until it floats, 7-10 mins for jammy\/soft boil yolk. 10-15 mins for hard boiled yolk. Do the remaining. Strain and let cool completely
\n10. in hot oil, briefly shallow or deep fry the fish cakes until golden and crispy over high heat. In batches, dont over crowd the pan
\n11. cuko\/sauce: blend chilies and garlic with a little bit of water until smooth
\n12. Transfer into a pot along with water, salt and palm sugar, over med heat, simmer until sugar dissolves. Then add tamarind liquid and rice vinegar, simmer for another min
\n13. Remove and strain sauce and discard spices, this step is optional
\n14. Cut pempek\/fish cake into small pieces, Serve with the sauce and Chopped cucumber<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 500gr fresh mackerel fish paste 300gr Tapioca flour 10-15 eggs 1 1\/2 tbsp salt 2 tsp msg 150-200ml ice water 80ml egg whites Oil for deep\/shallow frying Cuko \/ Sauce 100gr long\/big red chilies 350gr palm sugar 15 (60g) garlic cloves 3 tbsp tamarind liquid 3 tbsp rice vinegar 1-2 tsp salt 1L water…<\/span><\/p>\n","protected":false},"author":7,"featured_media":23654,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[16,147,7],"tags":[],"class_list":["post-23653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egg","category-fish","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=23653"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23653\/revisions"}],"predecessor-version":[{"id":23671,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23653\/revisions\/23671"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/23654"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=23653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=23653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=23653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}