Pempek with Cuko Sauce

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Blend the fish fillet in a food processor until it forms a smooth paste.

   Ongeveer 2 min

   Tip van de kok: Ensure the fish is very cold for best texture.

2. 2

   Transfer the fish paste to a large bowl and add the ice cold water, egg, salt, and sugar. Mix well until combined.

   Ongeveer 3 min

3. 3

   Gradually incorporate the tapioca flour into the fish mixture, mixing with your hands until a soft, pliable dough forms. Do not overmix.

   Ongeveer 5 min

   Tip van de kok: The dough should be sticky but manageable. If it's too sticky, add a little more tapioca flour.

4. 4

   Bring a large pot of water to a rolling boil. Lightly oil your hands to prevent sticking.

   Ongeveer 5 min

5. 5

   Take small portions of the dough and shape them into desired forms (cylindrical, oval, or flat discs).

   Ongeveer 5 min

   Tip van de kok: Traditional shapes include 'lenjer' (cylindrical) and 'kapal selam' (submarine, with an egg filling, which is not included in this recipe).

6. 6

   Carefully drop the shaped pempek into the boiling water. Cook for about 10-15 minutes, or until they float to the surface and are cooked through.

   Ongeveer 15 min

   Tip van de kok: Boil in batches to avoid overcrowding the pot.

7. 7

   While the pempek boils, prepare the cuko sauce. In a small saucepan, combine the garlic, red chili, palm sugar, tamarind paste, white vinegar, and water.

   Ongeveer 2 min

8. 8

   Bring the sauce to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.

   Ongeveer 7 min

   Tip van de kok: Taste and adjust sweetness, sourness, and spiciness as desired.

9. 9

   Remove the cuko sauce from heat and strain it through a fine-mesh sieve to remove solids. Set aside.

   Ongeveer 2 min

   Tip van de kok: This step makes the sauce smoother, but it's optional if you prefer a chunkier sauce.

10. 10

    Once the boiled pempek are cooked, remove them from the water with a slotted spoon and let them drain and cool slightly.

    Ongeveer 1 min

11. 11

    Heat the cooking oil in a deep pan or wok over medium-high heat. Fry the boiled pempek until golden brown and crispy on all sides.

    Ongeveer 10 min

    Tip van de kok: Fry in batches to maintain oil temperature.

12. 12

    Remove the fried pempek from the oil and drain on a paper towel-lined plate.

    Ongeveer 1 min

13. 13

    Serve the pempek warm, sliced into bite-sized pieces, with the prepared cuko sauce for dipping.