How to cook cake pempek?

500 grams of meat fish, mackerel, puree the corn starch 500'gram '
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon MSG
3000 ml of water to boil '
the oil for frying

Material contents:
2 eggs, beaten off

Materials huhur flour
50 grams of cake flour
400 ml water
3 slung garlic, grated

Vinegar Ingredients:
125 grams tamarind '
350 grams of brown sugar, fine comb
1,500 ml of water
1/2 teaspoon salt

Ground spices; cuko:
12 pieces of green chili
1 1/2 tablespoons tongcai
8 slung garlic
30gram ebi, puree

Supplementary material: _
300 grams of yellow noodles
3 pieces (300 grams) of cucumber, cut into the box
25 grams of dried shrimp roasted, puree for topping

How to make:
1. Boil the ingredients, stirring until flour porridge popped letup. Lift. Chill.

2. Knead until smooth mackerel fish meat as he poured the porridge flour, salt, sugar and MSG until smooth.

3. Add the corn starch a little while stirring.

4. For two batter. One section of the submarine and the rest for lenjer.

5. lenjer, take 50 grams of dough. Oval shape. Boil in boiling water to float.

6. submarine, take 50 grams of dough. Shape like a cone. Add '1 tablespoon egg. ] Epit with your fingers to stick. Boil in boiling water to float.

7. Cuko, boiled cuko ingredients, stirring until boiling, Filter. Add spices cuko. Cook until matangAngkat. Chill.

8.Goreng pempek until cooked. Serve the sauce with less cuko with complement.

'Pempek Fry in hot oil and lots 3 so that' its color evenly "
and mature

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