Cara Membuat Pempek Ikan Palembang Asli Yang Benar, Enak, Lembut Dan Putih | Pempek Ikan Tenggiri

tapioca flour

🥗Healthier: brown rice flour

💰Cheaper: cornstarch

Brown rice flour adds more fiber while cornstarch is more economical.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based alternative, while canned tuna is often cheaper than fresh fish.

Prepare 200 grams of ikan tenggiri by scraping off the meat.

Measure 300 grams of tapioca flour and set aside.

Measure 200 ml of water and set aside.

Chop 2 cloves of garlic and set aside.

Add 1 tablespoon of salt and half a teaspoon of Sasa (micin) to the ingredients.

Use a food chopper to blend the ikan tenggiri with the chopped garlic and a little water until smooth.

Transfer the blended fish to a larger bowl.

Add the salt and Sasa (micin) to the fish mixture and mix until it thickens.

Gradually add the tapioca flour to the fish mixture, mixing gently until combined.

Prepare a work surface and shape the dough into oval cakes or cylinders.

Boil water in a large pot and add the pempek cakes once the water is boiling.

Cook the pempek until they float to the surface, then let them expand for a few moments.

Once the pempek are floating and expanded, remove them from the water and drain.

Prepare the kinca sauce by blending 3 cloves of garlic, 6 red chilies, and 5 bird's eye chilies.

In a pot, combine 2 glasses of water, 250 grams of gula aren, and 3 tablespoons of sugar, and bring to a boil until the sugar dissolves.

Add the blended chili mixture and 1 teaspoon of salt to the pot, and cook until thickened.

Add half a packet of asam jawa to the sauce and adjust seasoning to taste.

Strain the sauce to remove solids and let it cool to thicken further.

Heat oil in a pan and deep-fry the pempek until golden brown and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens