{"id":5610,"date":"2022-04-06T07:57:00","date_gmt":"2022-04-05T23:57:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=5610"},"modified":"2026-03-09T20:57:46","modified_gmt":"2026-03-09T12:57:46","slug":"pempek-palembang-indonesian-fish-cake-engineers_plates","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/pempek-palembang-indonesian-fish-cake-engineers_plates","title":{"rendered":"Pempek Palembang (Indonesian Fish Cake)"},"content":{"rendered":"<h2>Pempek Palembang Ingredients<\/h2>\n<p>300 gr fresh white fish fillet, minced (not frozen fish)<br \/>\n200 ml cold water<br \/>\n2 egg whites<br \/>\n270 gr tapioca flour<br \/>\n2 tsp salt or to season<br \/>\n5 pips garlic, minced<br \/>\nWater for boiling<br \/>\nOil for frying<\/p>\n<h2>Filling (Mix All)<\/h2>\n<p>3 egg yolks<br \/>\n1 egg whites<br \/>\nA pinch of white pepper powder<br \/>\nA pinch of salt<\/p>\n<h2>Cuko Sauce<\/h2>\n<p>Palm sugar<br \/>\nGarlic<br \/>\nEbi<br \/>\nChilies (optional)<br \/>\nTamarind<br \/>\nWater<br \/>\nVinegar<\/p>\n<h2>Other Ingredients<\/h2>\n<p>Egg noodles<br \/>\nChopped cucumber<\/p>\n<h2>Ingredients<\/h2>\n<p>1. Mix all the ingredients of pempek, then divide it into some dough.<br \/>\n2. Form each dough (be generous putting flour on your palm and working board because it&#8217;s a bit sticky). For lenjer: roll it become like a cylinder. For kapal selam: form it into a ball, then using your thumb make a pocket. Fill up with the egg mixtures (not full, just a half), then sealed.<br \/>\n3. In boiling water, put them all in. Once floating, take them out.<br \/>\n4. Heat up oil, then fry the boiled pempek until golden brown and crispy outside. Serve with cuko sauce and all other ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pempek Palembang Ingredients 300 gr fresh white fish fillet, minced (not frozen fish) 200 ml cold water 2 egg whites 270 gr tapioca flour 2 tsp salt or to season 5 pips garlic, minced Water for boiling Oil for frying Filling (Mix All) 3 egg yolks 1 egg whites A pinch of white pepper powder<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":5611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,147],"tags":[],"class_list":["post-5610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-fish"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5610","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5610"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5610\/revisions"}],"predecessor-version":[{"id":5657,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5610\/revisions\/5657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5611"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}