Pempek Adaan And What Is Pempek Adaan

What is Pempek Adaan?

Kompas.com - Pempek adaan is also known as Pempek round. This pempek is different from other types of pempek, especially in the ingredients of the dough. Pempek adaan uses additional coconut milk in the ingredients, so it tastes more savory.

How to make Pempek Adaan?

Method: Put the mackerel, egg white, salt and pepper in a food processor. add the cornstarch gradually. shape the dough round with the help of 2 tablespoons. fry the dough while flushing with hot oil until cooked and golden brown, remove and drain. other items•

Why is Pempek Adare Kempes?

Well, the most often deflated pempek is caused by mistaking the time to lift the pempek. Make sure the pempek is dry enough when removed. sometimes, because we think pempek is ripe, we immediately pick it up. in fact, the pempek ada is still very wet so that it ends up being wrinkled so cold.

Ingredients

500 gr mackerel, filet and ground
2 tsp salt
200 ml of water or as needed to see the thickness
1/2 tsp sugar
1 clove garlic finely chopped / 1 tsp
2 cloves finely chopped red onion / 3 tsp
2 chicken eggs
Mushroom broth to taste
Pepper powder to taste
200 gr sago tani

How to cook

1. grind the fish with a little water
2. Mix with salt and water approximately 50-100ml first until well mixed and shaped like a paste
3. Enter the garlic, onion, pepper, mix well
4. Add eggs and sugar, mix well
5. Enter the sago tani, mix well while seeing the thickness, if it is not thick, add a little water
6. after mixed well, put in the refrigerator for about 15 – 30 minutes
7. Heat a frying pan with a lot of oil, when it's hot, reduce the heat
8. Spoon the dough one by one in a round shape, you can use your hands like making meatballs. so that it is slippery, every time you finish pouring the mixture into the pan, dip a spoon into a bowl of boiled water
9. Don't fry too much in one pan because the dough will expand
10. When it's cooked, put it in a bowl lined with tissue paper / eating paper then shake the pempek so that it becomes solid and doesn't wrinkle.
11. Drain and ready to serve with cuko, cucumber or other complementary.
1. Grind the cayenne pepper (along with the stalk), a little water and garlic, set aside
2. Mix tamarind, sugar and salt with a little water, let stand for a while
3. Combine the chili grinder with the tamarind mixture, mix well. Leave it for at least 3 hours
4. Boil palm sugar with 1 liter of water, until completely melted.
5. After the chili and tamarind mixture is ready to be boiled, add it to the palm sugar water and then boil it until it boils.
6. Let stand for approximately overnight or at least 12 hours.
7. Strain, cuko is ready to be served.