Pempek Dos Ebi
Ingredients
- 200 gr wheat flour
- 400 ml water
- 6 pcs white onion, puree
- 1 tbsp ebi, roasted, puree
- Salt and sugar ( I 2.5 tsp salt + 1 tsp sugar)
Other Ingredients
- 3 eggs beaten off
- 550 gr sago flour
Submarine Stuffing
- 2 eggs omega
- 1 tablespoon liquid milk, so that the egg filling is soft
- pinch of salt
- * Whisk the ingredients above until smooth
How to Cook
- 1. Mix the starter ingredients together in a saucepan, cook until the ingredients are mixed together like sticky porridge (if it's a bit lumpy, it's fine)
- 2. In a large bowl, put the beaten egg and sago flour, add the starter, knead everything until it becomes one
- 3. Coat your hands with flour, shape the dough so it's lenjer/submarine according to your taste..
- 4. Boil the pempek until it's cooked, it's a sign that the pempek floats, if the dive after it floats, leave it for 5-10 minutes, so the eggs inside are really cooked, take it out, let it cool, the pempek is ready to be fried
Cuko Ingredients
- 500 gr palm sugar
- 50 gr whole tamarind with seeds
- 4 tbsp cooking vinegar
- 20 grams of salt
- 5 pcs white onion, puree
- 100 gr cayenne pepper
- 1 liter of water
How to Cook Cuko
- Mix all the ingredients together in a saucepan, cook on low heat until the cuko shrinks a little, correct the taste, strain
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