Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Pempek Kulit Ikan Tenggiri – Pempek Mackerel Skin

Bahan/ingredients:
300gr kulit ikan tenggiri. 300 gr mackerel skin.
3 butir telur. 3 pcs egg.
½ sdt lada bubuk. ½ tsp pepper powder.
1 sdt garam. 1 tsp salt.
30 gr santan kental. 30 gr coconut cream. (KARA)
160 gr tepung sagu tani. 160 gr Tani cornstarch.
25 gr tepung terigu. 25 gr flour
4 buah bawang merah. 4 pcs shallot.
2 siung bawang putih. 2 cloves garlic.

Saus cuko/cuko sauce:
500 gr gula merah. 509 gr brown sugar.
500 ml air. 500 ml water.
½ sdm garam. ½ tbsp salt.
75 gr cabe rawit, haluskan. 75 gr chili padi, ground.
15 siung bawang putih, haluskan. 15 cloves garlic, ground.
50 ml air asam jawa. 50 ml java tamarrind water.

Cara/method:
1. Masukkan semua bahan pempek dan bumbu kecuali tepung sagu ke dlm food procesor dan proces hingga adonan halus. Add all pempek ingredients and seasoning, except cornstarch into food procesor until soften.
2. Campur adonan dgn tepung sagu hingga kalis. Mix the batter and cornstarch until dull.
3. Bentuk Bulat gepeng dan goreng hingga keemasan. Make a round flatted shape.


4. Panaskan minyak dan goreng hingga keemasan. Heat okl and fried until golden.
5. Campur dan didihkan saus cuko. Mix and boiling cuko sauce.
6. Sajikan pempek dgn saus cuko. Serve pempek with cuko sauce.

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