Roasted Pempek
Pempek material:
-500 gr milled fish / cork (I use snapper)
-250 gr sago flour (I use a farmer's stamp)
-2 egg whites
-4 tablespoons of oil
-1/4 cup of ice water
-1 tablespoon salt, 1 tsp sugar
Stuffing material:
-100 gr ebi roast then puree
-100 gr chili, boil for a while, then puree
-1 bottle of sweet soy sauce
Mix the fish with salt, sugar, water, oil and eggs, stir until evenly mixed using a wooden / plastic spoon, then add the sago flour little by little until blended
Baluri hand with sago, take 1 tablespoon of dough, then mix it in a pan that has been sprinkled with sago, do it until the dough runs out
Bake the dough in teflon / grill while slightly flattened a little, using low heat, while turning it over to cook evenly, use a toothpick in the middle of the pempek if it isn't sticky it means it's cooked
Pempek not to break up, then fill with shrimp, chili, and sweet soy sauce
Can also be dipped in cuko plus cucumber and ebi chopped
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