How to Make Pempek (Palembang-Indonesian Fish Cake)

This kind of methodes are found on http://www.thejakartapost.com :

• First, mix minced fish meat with an equal amount of water. Add salt to taste while stirring. Then add a little tapioca (sago) and keep stirring until the mix is smooth. Eventually this forms dough that isn't sticky and can be easily shaped.
• The way pempek is made influences its texture and aroma, especially during the step of stirring in the tapioca flour to produce the dough. While stirring it is important to avoid trapping air bubbles inside the dough.
• After the dough has been formed it can be made into various types of pempek or other foods such tekwan, model, celimpungan, or kemplang (chips). Various types of pempek can be made from the dough base.
• The next step is to cook the dough, whether by boiling, steaming, frying or grilling. It usually takes around 20-90 minutes to boil pempek, especially for pempek lenjer. The aim of boiling is to preserve the essence that develops during the gelatinization process, so that the granules of essence develop and the protein is denaturized. This should be done at 80 degrees Celsius for 30 minutes.
• The boiling and steaming processes should be closely supervised so that few nutrients are lost. However, the protein, vitamins and minerals from the materials can be dissolved in boiling water or steam, so that the level of nutrients in pempek decreases.
• After being cooked the pempek is drained and chilled for a little while to ensure it doesn't deteriorate quickly. Pempek has a relatively short shelf life; it can only stand for around three days at room temperature. Kept in a refrigerator, its shelf life can increase to around four weeks. However, if it is vacuum-packed and kept frozen it can be preserved for 40 days or more.
• If kept too long a skin will form on the surface of the pempek and affect the flavor. Another way to help preserve the pempek is to remove the water that sticks to its surface using a clean cloth. If you're planning to take it on a long journey, sprinkle the surface of the pempek with tapioca flour to keep it dry.

Pempek Palembang (Pempek Cake) Mpek-Mpek Recipe

picture of www.resepmasakan.net

Pem­pek Palem­bang is known as pub­lic food. We can find it when it was offered in a restau­rant nicely, ped­dled on a push­cart, or car­ried around a slum. Cer­tainly, there is a pem­pek seller in a school’s can­teen as weell, . As, It’s not only easy to make but also it can be enjoyed in every sit­u­a­tion as sweet. It con­sists of sev­eral vari­a­tions and appear­ances. They are pem­pek kapal selam, pem­pek lenjer, pem­pek ada’an, curly pem­pek, and pem­pek pistel.

Ingre­di­ents:

• 300 g flesh of Span­ish mack­erels, grinded
• 100 cc warm water
• 1 tsp salt
• 200 g sago palm flour
• 100 g wheat flour
• 6 eggs, broke into a bowl

Soup:

• 750 cc water
• 5 cloves gar­lic, crushed
• 5 chilies, chopped
• 1 tbsp soy sauce
• 150 g sugar
• 150 g brown sugar
• 1 tsp salt
• 3 tbsp vinegar
• 2 cucum­bers cut into cube sized pieces
• 100 g wet noodles
• 150 g dried shrimps, grinded

Direc­tions:

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour lit­tle by lit­tle while mix­ing until it is mixed.
2. Form it oval (about 75 g); make a hole in the mid­dle by point fin­ger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
3. Boil some water and put pem­pek one by one. Wait pem­pek until it floats at the sur­face. Take them out and drained.
4. Soup: Boil some water. Put in gar­lic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was sol­u­ble. Fil­ter the dregs. Add vine­gar and mix it.
5. Fry pem­pek in much oil enough. Take them out and drain when they are brownish.
6. Serv­ing: Cut fried pem­pek into bite sized pieces and put in a plate. Add noo­dles and cucum­bers above them and pour the soup. Pem­pek kapal selam is ready to be offered.
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