Pempek Ebi

Ingredient

• 150gr wheat flour
• 300ml water
• 3 cloves of garlic (finely chopped)
• 3 cloves garlic (crushed)
• 300gr sago flour
• 2 pcs eggs
• 20gr dried ebi (mashed)
• Salt, broth powder / seasoning to taste
• 1 tsp salt, 1 tsp broth powder

Cuko Ingredients

• 300ml water
• 150gr brown sugar
• 1 tbsp white sugar
• Tamarind / cuko (according to taste)
• 10 cayenne pepper (to taste)
• 3 cloves of garlic
• Salt to taste
• Method: Puree the garlic and cayenne pepper. Then mix all the ingredients. Cook until boiling and thickened.

Addition

• 2 pcs Whisked Eggs (For Stuffing)

How to make

• 1.In the teplon, mix the water, flour, mashed onion, salt and powdered broth and then turn on the heat (just a small fire) and stir until all the ingredients are thick and lumpy. Turn off the heat and let the dough cool
• 2. After the mixture has cooled a bit, add the eggs and mix well. Then add the sago flour and knead until smooth and can be shaped by hand.
• 3. Form the dough lenjer and fill the egg do it until all the dough runs out.
• 4. Boil the dough in water that has been previously boiled. Boil until cooked pempek floats. Lift
• 5. ready to fry and serve with cuko sauce. good luck

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