PEMPEK KULIT IKAN TENGGIRI (INDONESIA)

PEMPEK KULIT IKAN TENGGIRI (INDONESIA)

Material :

1. 1/2 kg of mackerel fish skin
2. 170 ml of water
3. 500 gr sago peasant
4. 15 g of fine salt
5. 5 grams of sugar
6. 7 grams of flavoring
7. 3 gr of pepper powder
8. 125 gr onion slices (no need to fry)
9. 15 gr fried garlic
10. 2 chicken eggs
11. 1 thick coconut milk sachet with 65 gr

How to make :
Mix the skin of the mackerel fish that has been mashed with water, mix well.

Add sugar, salt, pepper powder, and flavoring, while stirring evenly.

Put the onion slices, fried garlic, coconut milk, and eggs, stirring again until blended.

Finally, enter the sago little by little until it runs out, then keep stirring until evenly mixed and not too long.

Prepare a pan to fry the pempek with a not too big fire.

Baluri hands with sago, then take 1 tablespoon of dough, flatten with your fingers while still sprinkled with sago so as not to stick. Pempek thickness level adjusted just to taste. Then fry ...

For pempek you want to save / to eat later, fry for a while +/- 40 seconds then lift. If you want to be eaten, fried again pempek.

GOOD LUCK :)

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