SRIPOKU.COM – Making Pempek Palembang is difficult and easy.
In addition to having to know the ingredients used, you also have to understand the right dose and the technique for making it.
This time, Sripoku.com will share a recipe for making mackerel pempek, the dough using umak or prick.
This is so that the texture of the pempek is just right and soft.
Quoted by Sripoku.com from the cookpad.com page, the recipe from Lika Kurnia Asri, here’s how to make mackerel pempek using umak or prickly dough.
Guaranteed failure, suitable for beginners.
- 1 kg tapioca
- 220 ml of oil
- 1 kg cold ground fish
- 3 tbsp salt
- 1 tbsp granulated sugar, can skip
- 1/2 tsp flavoring
- 5 chicken eggs (filling pempek)
- 1/2 tsp salt
Ingredients for umak/biang, cook until thickened:
- 220 ml air
- 2 tbsp full blue triangle
For umak: mix the ingredients, bring to a boil, stir until the flour is smooth/solid/thickened. Lift. Add oil, salt, sugar, and flavoring, stir, cool.
Mix the egg mixture, mix well.
Mix the fish ingredients until evenly distributed. Add umak, stir. Add tapioca, mix well.
Bring water to a boil, add 2 tbsp oil.
Rub hands with tapioca, take the dough, round it.
Make a hole in the center with the help of your thumb, add the beaten egg, cover.
Or you can also shape the dough into pempek lenjer.