Pempek Dos Pistel/kates
Pempek Ingredients
- 500 gr wheat flour
- 750 gr sago flour / tapioca
- 40 – 50 gr Salt
- Sufficient seasoning
- 1500 cc of boiling hot water
- Material contents :
- Stir-fried young papaya (recipe below)
How to make
- 1. Mix flour with salt and seasoning mix well
- 2. Pour boiling hot water, a little bit while stirring until blended.
- 3. Stir to reduce the hot steam, when it's a bit cold, add the sago, knead and mix well by hand. If the dough feels sticky, coat your hands with sago.
- 4. Take a little dough then shape and give the filling. Do it until it runs out, pempek can be directly fried or boiled in boiling water that has been given a little oil and salt
- Heat the oil, fry the onions until fragrant, add the hebi until they turn yellow, then add the young papaya. Add salt, sugar, pepper and powdered broth, mix well. Give coconut milk and enough water, until the young papaya is soft and the water shrinks / dries. Taste correction. Cool and ready to use
Stuffing Kates / Pistel
- 500 gr of peeled young papaya
- Ebi to taste, soak for a while then rinse, roast for a while then blender / grind coarsely
- Instant thick coconut milk to taste
- Salt, sugar, pepper and stock powder
Puree
- 8 cloves of red onion
- 5 cloves of garlic
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