RESEP PEMPEK IKAN PERBANDINGAN 1:1 TERNYATA ENAK LEMBUT DAN KENYAL

tapioca flour

🥗Healthier: rice flour

💰Cheaper: potato starch

Rice flour is often lower in calories and can provide a different texture.

fish

🥗Healthier: tofu

💰Cheaper: surimi

Tofu is a plant-based protein, while surimi is a cheaper fish substitute.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium, while tamari is a gluten-free soy sauce.

Prepare 1 kg of mackerel, ensuring it's not smelly and slightly frozen.

Stir the fish until it is no longer frozen.

Add 350 ml of plain water and mix well. If using non-frozen fish, use 400 ml of ice water.

Stir using hands after washing them.

Add 8 cloves of mashed garlic and 125 ml of cooking oil, mixing until well combined.

Add 5 teaspoons of salt and continue stirring until the dough thickens.

Gradually add 1 kg of tapioca flour, stirring slowly to keep the pempek chewy.

Shape the dough into small pempek lanjer and make pempek filled with eggs by forming a hole in the center.

For the egg filling, use 2 eggs and 2 tablespoons of water, adding yellow coloring if desired.

Boil the pempek in boiling water until they float, indicating they are cooked.

Lift and drain the pempek once they float, then boil the egg-filled pempek until they also float.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens