How to Make Pempek Kapal Selam
Boil the black sugar shell in a pot with a liter of water., Strain the sugar mixture with strainer to life out any unwanted particles. , Mash the cayenne pepper and garlic together., Mix the mashed cayenne pepper and garlic with the boiled black...
Step-by-Step Guide
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Step 1: Boil the black sugar shell in a pot with a liter of water.
Heat the sugar until it boils and turns black. -
Step 2: Strain the sugar mixture with strainer to life out any unwanted particles.
, Mash until a smooth paste is formed. ,, Then place in a bowl for serving.
Leave until it is cool enough to be served with the fried pempek and diced cucumbers. , Pour the saltwater onto the milled fish in a large bowl. , Add some flavoring as you stir. ,, Take a portion of the milled fish mixed with the sago and place it in your palm.
Then roll the fish mixture to form a ball. , Gently widen the fish ball until it's bigger but be careful not to poke a hole through it. , Then close it tightly by wrapping the top part of the opened hole and gently squeezing it back into a whole ball. , When all of them have been made, boil them in hot water until they float, then drain them. , Fry until each ball turns slightly brownish.
Use a slotted spoon or similar to retrieve the fried fish balls, then drain.
Once this is done, the pempek is ready to serve.
Serve it with the cuko (see above) and diced cucumbers. , -
Step 3: Mash the cayenne pepper and garlic together.
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Step 4: Mix the mashed cayenne pepper and garlic with the boiled black sugar shell.
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Step 5: Boil and stir the cuko at the same time until it coagulates (thickens).
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Step 6: Mix a little salt in a glass of water.
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Step 7: Stir the milled fish while pouring the saltwater.
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Step 8: Mix the milled fish with the ebi sago until they are mixed thoroughly.
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Step 9: Use some sago to flour your hand.
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Step 10: Make a hole with your index finger in the fish ball.
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Step 11: Pour a whole egg into the hole of the fish ball.
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Step 12: Repeat the steps until all the milled fish has been used and transformed into the pempek.
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Step 13: Deep fry the pempek with cooking oil.
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Step 14: Finished.
Detailed Guide
Heat the sugar until it boils and turns black.
, Mash until a smooth paste is formed. ,, Then place in a bowl for serving.
Leave until it is cool enough to be served with the fried pempek and diced cucumbers. , Pour the saltwater onto the milled fish in a large bowl. , Add some flavoring as you stir. ,, Take a portion of the milled fish mixed with the sago and place it in your palm.
Then roll the fish mixture to form a ball. , Gently widen the fish ball until it's bigger but be careful not to poke a hole through it. , Then close it tightly by wrapping the top part of the opened hole and gently squeezing it back into a whole ball. , When all of them have been made, boil them in hot water until they float, then drain them. , Fry until each ball turns slightly brownish.
Use a slotted spoon or similar to retrieve the fried fish balls, then drain.
Once this is done, the pempek is ready to serve.
Serve it with the cuko (see above) and diced cucumbers. ,
About the Author
Isabella James
Enthusiastic about teaching lifestyle techniques through clear, step-by-step guides.
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