PEMPEK KAPAL SELAM (INDONESIAN FISH CAKE)

Finally, I made it!! All these times, I always worry the process of making pempek would be too difficult so the possibility of failure is bigger than success everytime the thought of making pempek acrossed into my mind. But, this time I challenged myself to make it (of cos with self-prepared that I might fail).

Since I can't find spanish mackerel (tenggiri) and sago flour here, so I used fish paste and tapioca flour, and........wallaaaaa.....It tasted good and its not as hard as my imagination!!

Now, I have no worry to make pempek, and I can eat pempek in this far far away country ANYTIME!!.....Yayyyyyyyyyy....

PS: many thanks to Dewi Febrianti, Myrna and Hanny for the great recipe!! :)

Pempek Kapal Selam

Ingredients:

For Basic Fish Dough:

250 gr fish paste (spanish mackerel)

5 tbsp cold water

75 gr tapioca flour

1 tsp salt

1/4 tsp MSG (Belzy -- I skipped it)

For Garnish:

3 pieces of eggs

50 gr mungbean noodle, soak in hot water (optional)

1 tbsp dried shrimp powder (optional)

1/4 pieces of cucumber, diced into small form (optional)

Homemade vinegar sauce

Methods:

For Basic Fish Dough:

Combine fish paste, cold water, salt and MSG (if desire) in big bowl. Mix them until sticky. Pour in tapioca flour, once at a time, while knead the batter until free-sticky on hand. Ready to use.

For Fish Cake:

Take 150 gr fish dough, roll it into ball form. Push the middle of the dough, make it oval bowl form. Pour in an egg (Belzy -- I boiled the egg first then placed it into the dough). Then pinch the edge with fingers. Boil it in boiling water until floating. Dish it out and cooling down before deep frying.

For Finishing:

Sliced the fried pempek, and place it on a plate. Serve it with mungbean noodle, cucumbers, dried shrimp powder and homemade vinegar sauce.