Ingredients with Measurements:
- 500g fish fillet (mackerel or catfish)
- 250g tapioca starch
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 500ml water
- 2 eggs
- 4 hard-boiled eggs
- Cooking oil for frying
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Large pot for boiling water
- Deep fryer or large skillet for frying
Step-by-step instructions:
1. Rinse the fish fillet and cut into small pieces. In a blender or food processor, blend the fish until smooth.
2. In a mixing bowl, combine the fish paste, tapioca starch, minced garlic, salt, sugar, and white pepper. Mix well.
3. Gradually add water to the mixture while stirring until it forms a smooth dough.
4. Divide the dough into 4 equal parts. Take one part and shape it into a long cylinder.
5. Flatten the cylinder and place a hard-boiled egg in the center. Wrap the dough around the egg and shape it into a torpedo shape. Repeat with the remaining dough and eggs.
6. Bring a large pot of water to a boil. Gently drop the pempek into the boiling water and cook for 10 minutes or until they float to the surface.
7. Remove the pempek from the water and let them cool.
8. Beat the eggs in a bowl. Dip the pempek in the beaten eggs and then fry them in hot oil until golden brown.
9. Serve the pempek hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water: 100°C
Frying oil: 180°C
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 4g
Cholesterol: 220mg
Sodium: 900mg
Total carbohydrates: 30g
Dietary fiber: 1g
Sugar: 1g
Protein: 15g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Mackerel or catfish can be substituted with other white fish such as cod or haddock.
Variations:
- Add chopped scallions or cilantro to the dough mixture for added flavor.
- Use quail eggs instead of chicken eggs for a bite-sized version of pempek kapal selam.
Tips and tricks:
- Make sure the dough is smooth and not too sticky. Add more tapioca starch if needed.
- To prevent the pempek from sticking to each other, place them on a plate lined with banana leaves or parchment paper.
- For a crispier texture, double-fry the pempek by frying them once, letting them cool, and then frying them again.
Storage instructions:
Store the pempek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pempek in a preheated oven at 180°C for 10 minutes or until heated through.
Presentation ideas:
Arrange the pempek on a platter and garnish with sliced cucumbers, carrots, and chili peppers.
Garnishes:
Sliced cucumbers, carrots, and chili peppers.
Pairings:
Pempek kapal selam pairs well with sweet and sour dipping sauce or spicy chili sauce.
Suggested side dishes:
Serve with steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more tapioca starch.
- If the pempek falls apart in the boiling water, the dough may be too soft. Add more tapioca starch to the mixture.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before using.
- Cook the pempek thoroughly to an internal temperature of 74°C to prevent foodborne illness.
Food history:
Pempek kapal selam is a traditional Indonesian dish that originated from Palembang, South Sumatra. It was first created in the early 20th century by a Chinese immigrant named Liem Seeng Tee.
Flavor profiles:
Pempek kapal selam has a savory and slightly sweet flavor with a crispy exterior and soft, chewy interior.
Serving suggestions:
Serve the pempek hot with your favorite dipping sauce and side dishes.
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Region: Indonesian