Pempek

MATERIALS:

• 500 grams of meat or fish mackerel cork (choose a completely fresh)
• 10 tablespoons ice water
• 2 1/2 tablespoons flour
• 150 grams of flour
• 2 teaspoons of salt
• 1/2 teaspoon MSG

HOW TO MAKE:

1. Puree the fish with a sieve until smooth.
2. Enter the ice water, MSG, and salt. Stir until sticky. Add flour and starch while diuleni to no longer stick to the hands.
3. Shape the dough according to the type pempek.

TIPS:

1. The more fresh fish, the better the results pempek you create. Try to keep it in the refrigerator or freezer
2. Many variations pempek existing recipes. To remember, the more liquid (water), the more starch to be added. Typically, the results become more supple.
3. If you have difficulty forming pempek, coat your hands with flour.
4. Pempek always fry in hot oil so pempek no glue on the bottom of the pan. Good at all if you use a pan with a teflon material. Fry pempek should not take too long so as not to rupture and explode.