Pempek Kapal Selam


250 grams of Flour
1/2 liter of Water
2 cloves of Garlic, mashed finely
5 tablespoon Salt
2 tablespoon Sugar
4 Eggs
600 grams of White Meat Fish (mackerel), puree
400 grams of Tapioca Flour / Sago
Fat for deep frying

Cuko Sauce
500 grams Brown Sugar
 50 gram Tamarind
 4 teaspoons White Vinegar
5 cup of Water
5-8 cloves of Garlic, mashed finely
2 tablespoons Dried Shrimp, mashed finely
10 pieces of Cayenne Pepper, mashed finely ( As You wish Dear )
1-2 teaspoon salt


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Making Steps


Boil water in a medium pan and then enter garlic, salt, sugar, and slowly sprinkle flour to avoid clumping. Stir to thick with low heat, remove and chill.
After the heat is gone, add in 2 eggs, use the spatula to mix it, continue with the remaining 2 eggs but this time mix it with the mixer to make it faster and softer, stir until thick and cooling down.
 Mix the milled fish and eggs until soft and Enter the tapioca flour knead it or stirring by using spatula.
Take a handful of dough and make shape a bowl in your hand then insert the egg and close the open sides, make it tight by pressing it with the fork.
Boil water then enter the pempek that has been formed, just 20 minutes / until cooked, lift and can be directly fried.
Fry in deep frying to cook evenly until golden brownie, remove and drain with towel tissue.

Cuko Sauce

Boil water and brown sugar, tamarind, water, and vinegar with low heat, after the sugar dissolves, remove and strain.
Add garlic, ebi, cayenne pepper, salt. Enter the chilli and salt as good as You like. Bring to a boil again and then remove the heat.
When serving time, serve pempek with the sauce and sliced of cucumber.


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