Ingredients with Measurements:
- 500g of dried fish (any kind)
- 250g of tapioca flour
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of white pepper
- 500ml of water
- Oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Deep frying pan
Step-by-step instructions:
1. Soak the dried fish in water for 30 minutes until it softens.
2. Drain the water from the fish and remove the bones.
3. In a food processor or blender, grind the fish until it becomes a fine paste.
4. In a large mixing bowl, mix the fish paste with tapioca flour, salt, sugar, garlic powder, onion powder, and white pepper.
5. Gradually add water to the mixture while stirring until it becomes a smooth dough.
6. Take a small portion of the dough and roll it into a cylindrical shape.
7. Cut the dough into small pieces, about 2cm in length.
8. Heat oil in a deep frying pan over medium heat.
9. Fry the dough pieces until they turn golden brown and crispy.
10. Remove from the oil and drain excess oil on a paper towel.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-6 people
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Dried fish can be substituted with fresh fish or shrimp.
Variations:
- Add chopped green onions or cilantro to the dough mixture for added flavor.
- Serve with a dipping sauce made of vinegar, sugar, and chili.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Fry the dough pieces in small batches to ensure even cooking.
- Store in an airtight container to maintain crispiness.
Storage instructions:
- Store in an airtight container at room temperature for up to a week.
Reheating instructions:
- Reheat in the oven at 180°C for 5-10 minutes or until crispy.
Presentation ideas:
- Serve on a platter with a dipping sauce and garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Indonesian fried rice or noodles.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more tapioca flour.
Food safety advice:
- Make sure the fish is thoroughly soaked and cleaned before using.
- Use fresh oil for frying to avoid contamination.
Food history:
- Pempek Kering is a traditional snack from Palembang, Indonesia.
Flavor profiles:
- Salty, savory, and crispy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indonesian