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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