Ingredients with Measurements:
- 500g fish meat (mackerel or tenggiri)
- 150g tapioca starch
- 50g wheat flour
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp pepper
- 500ml water
- Cooking oil for frying
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Wooden spoon
- Frying pan
Step-by-step instructions:
1. Clean and debone the fish meat, then cut into small pieces.
2. In a blender or food processor, blend the fish meat until smooth.
3. In a mixing bowl, combine the fish meat, tapioca starch, wheat flour, garlic, salt, sugar, and pepper. Mix well.
4. Gradually add water while stirring until the mixture becomes smooth and elastic.
5. Heat the frying pan with cooking oil over medium heat.
6. Take a spoonful of the mixture and flatten it into a thin disc shape.
7. Fry the disc-shaped mixture until golden brown on both sides.
8. Repeat the process until all the mixture is used up.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Frying pan temperature: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Wheat flour can be substituted with rice flour or all-purpose flour.
- Mackerel or tenggiri can be substituted with any white fish meat.
Variations:
- Pempek Kapal Selam: Add a hard-boiled egg inside the pempek before frying.
- Pempek Lenjer: Shape the mixture into a long and thin stick shape before frying.
- Pempek Adaan: Add shredded cucumber and carrot as a topping before serving.
Tips and tricks:
- Use cold water when mixing the ingredients to prevent the mixture from becoming too sticky.
- Fry the pempek in batches to avoid overcrowding the frying pan.
- Serve the pempek with a dipping sauce made of vinegar, sugar, garlic, and chili.
Storage instructions:
Store the leftover pempek kemplang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pempek kemplang in a preheated oven at 180°C for 5-10 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
Arrange the pempek kemplang on a plate and garnish with chopped scallions and chili flakes.
Garnishes:
Chopped scallions and chili flakes.
Pairings:
- Cucumber and carrot salad
- Indonesian sweet soy sauce (kecap manis)
- Steamed rice
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Soto ayam (Indonesian chicken soup)
Troubleshooting advice:
- If the mixture is too sticky, add more tapioca starch or flour.
- If the pempek turns out too hard, reduce the amount of tapioca starch or flour.
Food safety advice:
- Make sure the fish meat is fresh and free from any bad odor.
- Wash your hands and all the equipment thoroughly before and after handling the fish meat.
Food history:
Pempek is a traditional Indonesian fishcake dish that originated from Palembang, South Sumatra. It is usually served with a sweet and sour dipping sauce made of vinegar, sugar, garlic, and chili.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the pempek kemplang as a snack or appetizer.
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Region: Indonesian