Pempek Lenjer And How To Make Pempek Lenjer

How to Make Pempek Lenjer?

How to make: put in the chopper, fish, garlic and ice water, powdered stock and salt. puree. add sago flour, mix well. mix it with a spatula. the shape of the dough like a tube. sprinkle sago flour so it doesn't stick. boil water and oil. add the mixture of mpek2 lenjer. cook until it floats.

What is Lenjer Empek Empek?

Tubular and long, the lenjer is a popular pempek and easy to find after submarines. Regarding the name, the word lenjer means length according to the shape of this pempek. Usually, pempek lenjer is served in two options, namely large and small. About the taste, there's no difference at all.

Why Make Hard Pempek?

If the mixing of the ingredients is continued when the pempek mixture is well mixed, the pempek results will not be chewy and the pempek dough can even become hard. hard pempek dough cannot be overcome by adding ingredients and ends up being a failed pempek dough.

Ingredients

450 gr mackerel fillet
5 cloves of garlic, puree
1 egg white
400 ml water
300 gr sago
salt and sugar mushroom broth to taste
a little sago to form the dough
water to boil pempek

How to cook

1. Put the mackerel in a food processor, puree
2. Enter the finely chopped garlic, egg whites, sugar, salt, mushroom broth, puree again
3. Add water, stir again (still using a food processor)
4. Enter sago, process again
5. Put the sago on the work mat / cutting board, flatten.
6. Put sago in our hands, put a spoonful of dough, roll it up
7. The dough is soft, do not add sago so it is not tough.
8. The key before rolling the dough, our hands are always coated with sago first.
9. Boil in boiling water given 2 tablespoons of vegetable oil.
10. Remove after pempek floats. set aside
11. Fry if you want to serve