EMPEK-EMPEK

Empek-Empek

 

Material:

50 g wheat flour
500 ml water
2 cloves garlic, finely grated
500 g tenggiri fish, finely chopped
3 tsp salt
2 tsp sugar
350 g flour starch
2.5 liters of water
1 tbsp vegetable oil

Cuko:
 
50 g acid Java
150 g brown sugar, fine comb
700 ml water

Flavour of mashed:
 
100 g cayenne pepper
2 tbsp tong cai
5 cloves garlic
2 tbsp Ebi, mix with water until soft

Complement:

150 g cucumber, cut small
50 g Ebi, rendam until soft, hit it until smooth,fry without oil.

How to create:

• Aduk wheat flour with water and garlic. Cooking on the fire while to   poke into thick porridge. Lift.
• Mix fish meat with salt, sugar, flour and starch. Poke the dough to   become slippery and dull.
• Form the dough into silender (rounded long) to make empek-empek   lenjer or content of the egg to empek-empek.
• Cooking oil with water until boiling
• Enter the dough is formed, boiled until light.Take it.
• Cuko: Boil tamarind with brown sugar and water until boiling and   sugar dissolves.
• Lift, filtered.
• Cook with ingredients until smooth boiling. Lift. 
• Serving: If you like,fry empek-empek to slightly yellow. Lift, take   it.
• Cut. Give cucumber and Cuko. GIve smooth ebi and serve.

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