Ingredients with Measurements:
- 500g fish fillet (mackerel or catfish)
- 200g tapioca flour
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 500ml water
- Cooking oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Large pot for boiling water
- Frying pan
Step-by-step instructions:
1. Clean and debone the fish fillet, then cut into small pieces.
2. In a food processor or blender, blend the fish until smooth.
3. In a large mixing bowl, combine the fish paste with tapioca flour, minced garlic, salt, sugar, and white pepper. Mix well.
4. Gradually add water while stirring until the mixture becomes smooth and elastic.
5. Take a small portion of the mixture and shape it into a long, thin cylinder (about 2cm in diameter).
6. Repeat until all the mixture is used up.
7. Bring a large pot of water to a boil. Gently drop the pempek lenjer into the boiling water and cook until they float to the surface (about 5-7 minutes).
8. Remove the pempek lenjer from the water and let them cool.
9. Heat cooking oil in a frying pan over medium heat. Fry the pempek lenjer until golden brown and crispy.
10. Drain on paper towels to remove excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water: 100°C
Frying oil: 180°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Tapioca flour 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 chives to the mixture for extra flavor.
- Serve with a dipping sauce made of vinegar, sugar, and chili flakes.
- Cut the pempek lenjer into bite-sized pieces and serve as an appetizer.
Tips and tricks:
- Use cold water when mixing the fish paste to prevent it from becoming too sticky.
- Wet your hands with water before shaping the pempek lenjer to prevent the mixture from sticking to your hands.
- Fry the pempek lenjer in batches to avoid overcrowding the frying pan.
Storage instructions:
Store the pempek lenjer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pempek lenjer in a preheated oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the pempek lenjer on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or chili flakes.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables, or steamed rice.
Troubleshooting advice:
- If the pempek lenjer fall apart in the boiling water, the mixture may be too wet. Add more tapioca flour to the mixture until it becomes more elastic.
- If the pempek lenjer are too hard, the mixture may be too dry. Add more water to the mixture until it becomes smooth and elastic.
Food safety advice:
- Make sure the fish fillet is fresh and properly cleaned before using.
- Cook the pempek lenjer thoroughly to avoid foodborne illness.
Food history:
Pempek is a traditional Indonesian fishcake made from fish paste and tapioca flour. It originated from Palembang, South Sumatra, and has become a popular street food in Indonesia.
Flavor profiles:
Savory, slightly spicy, and crispy.
Serving suggestions:
Serve the pempek lenjer as a main dish or as an appetizer.
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Region: Indonesian