Fishless Pempek
This is my first trial for #Pempek, but Alhamdulillah, thank God the result is satisfied very much.
Here I share this great recipe from Mrs. Liem right away. Well, with all respect, with some adaptations here and there such as the use of coconut milk and dried Ebi (shrimp). Then with fewer eggs to make it more affordable while keeping its soft and chewy in texture.
Ingredients (Boiled and Cooked)
* 500 ml Coconut Milk Solution (65 ml Kara instant coconut milk + water);
* 250 g All-purpose Flour;
* 3 tsp Powdered broth (2 sachets of Chicken or Beef Royco or Mushroom Broth);
* 1 full teaspoon Salt, suit to taste.
Ingredients for the Mashed Spices
* 6-8 cloves of Garlic;
* 2 tablespoons or about 6 grams of Ebi (dried Shrimp);
The Main Ingredients
* 400 grams of Tapioca Flour, replaceable with Sago Flour;
* 2 big sized Eggs;
* 40 ml Cooking Oil.
Additional Ingredients
* Water for boiling;
* 1 to 2 tbsp Cooking Oil.
Ingredient for the Pempek Filling
* 2 Medium-sized Eggs -
^^ Shake off for the Medium-sized Pempek Kapal Selam stuffing;
* 2 small whole eggs for Jumbo-sized Pempek.
Complementary Ingredients
* Sufficient Noodles;
* Cucumber.
Ingredient for the Saus Cuko (Pempek Exclusive Sauce)
The Main Ingredients
* 600 ml of Water;
* 20 grams to 30 grams tamarind, replaceable with 2 to 3 tbsp vinegar, suit your taste;
* 200 grams black palm sugar;
* 1 to 2 tbsp sugar, suit to taste;
* ½ to 1 teaspoon salt, up to your taste.
Mashed Spices
* 5 to 10 Cayenne pepper, suit your taste;
* 1 tablespoon or about 3 grams of Ebi (dried Shrimp), roasted;
* 6 to 8 garlic cloves, don’t remove its epidermis skin;
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