Sriniti Anggita Puri

XII MIPA 2

HOW TO MAKE PEMPEK

Ingredients:
500gr Tenggiri fish paste
200gr sago flour/tapioca flour
3 tbsp wheat flour
250ml coconut milk
4 egg whites
50gr shallots slice into small and thin pieces, then fry.
10gr salt
1 tsp pepper
1 tsp salty soya sauce
Steps:
1. Mix egg whites using a mixer, then add coconut milk little by little while mixing,
then add salt, pepper, soya sauce, fish paste (little by little), fried shallots, the sago
flour, and the last one is the wheat flour while keep on mixing without a mixer until
all ingredient are finely mixed together.
2. Cover and put aside for about 10-20 minutes while you prepare the water in the pot
to boil the mixture you made before. Bring the water to boil.
3. Once the water is boiled, take the mixed ingredient and use a table spoon to scoop
it out one at a time and drop it into the boiling water. Keep doing that until you finish
scooping all the mixture. The spiky shape is a natural shape that is created when you
scoop the mixture.
4. Once the empek-empek is cooked, it will float.
5. Take out all the floating empek-empek and drain.
6. Deep fry the cooked empek-empek until golden brown then cut into small pieces
and put in a plate.
7. Serve with cuko and enjoy!