Ingredients with Measurements:
- 500g crab meat
- 500g tapioca flour
- 2 eggs
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp baking powder
- 500ml water
- Cooking oil for frying
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Deep-frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, tapioca flour, eggs, minced garlic, salt, sugar, white pepper, and baking powder. Mix well.
2. Gradually add the water to the mixture, stirring constantly until the mixture becomes smooth and thick.
3. Heat the cooking oil in a deep-frying pan over medium heat.
4. Using a spoon, scoop the mixture and shape it into small balls or oval shapes.
5. Carefully drop the shaped mixture into the hot oil and fry until golden brown.
6. Use a slotted spoon to remove the fried pempek from the oil and drain on a paper towel.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 35g
Protein: 18g
Substitutions for ingredients:
- Crab meat can be substituted with shrimp or fish meat.
- Tapioca flour can be substituted with cornstarch or potato starch.
Variations:
- Add chopped scallions or cilantro to the mixture for added flavor.
- Make a spicy version by adding chili flakes or hot sauce to the dipping sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the pempek from sticking to the pan.
- Use a slotted spoon to remove the pempek from the oil to prevent excess oil from getting on the pempek.
Storage instructions:
Store the leftover pempek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pempek in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the pempek on a platter and garnish with sliced cucumbers or carrots.
Garnishes:
Sliced cucumbers or carrots
Pairings:
Pempek Kepiting pairs well with sweet and sour dipping sauce or chili sauce.
Suggested side dishes:
Serve with steamed rice or fried noodles.
Troubleshooting advice:
- If the mixture is too thick, add more water until it reaches the desired consistency.
- If the pempek falls apart while frying, add more tapioca flour to the mixture.
Food safety advice:
Make sure the crab meat is cooked properly before adding it to the mixture.
Food history:
Pempek is a traditional Indonesian fishcake made from fish and tapioca flour. Pempek Kepiting is a variation of pempek that uses crab meat instead of fish.
Flavor profiles:
Pempek Kepiting has a savory and slightly sweet flavor with a crispy texture on the outside and a soft, chewy texture on the inside.
Serving suggestions:
Serve Pempek Kepiting as an appetizer or a main dish.
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Region: Indonesian