HOW TO MAKE dough pempek PALEMBANG
minced fish meat is fine (who is best to fish at Cork enggir au T i, j t o f any, can digant SAJ i with what a
distinguished fish meat more a quarter ti Salmon, Tuna, Toman, Cob Small, Gur ame, Sepat Large, wasting
his re t milled until smooth and fancy j pake yg many fatty fish a quarter ti Lele, Pat ins etc.)
Flour Sago starch epung at au t (t apioka), water, fine salt to taste, seasonings to taste. Cat at the: a
comparative ant ar a I can do and sago at au 1:1 1:3 / 4 at au 1:1 / 2, the more fish the more delicious, t
fire a maximum of 1 kg fish, sago epung t 0.5 kg. How do I process the raw materials pempek sed adi: As
an appliance that dibut uhkan:
1. Pears fishes (dar i could Material brass at bat au ok coconut distinguished air holes) This tool is already
scarce in the selling market,
2. If hard to get it, then use elektronics equipment, such as a blender or food processor and mixer at au st: 3. I do that will be though, weeded and cleaned t er enforced first.
4. Remove the skin from the flesh of fish
5. Discard the bones.
6. Cut a small, ready to dipirik / milled
HOW TO MAKE BASIC dough pempek PALEMBANG MATERIAL:
500 g fish flesh am i at t enggir au fish milled cork.
10 tablespoons ice water / cold
15 0 gr am t epung sago at epung kanj au t i / t fire oka
2 tablespoons t er gar am
1 / 2 teaspoon t er vet sin
HOW TO MAKE:
1. Remove the minced fish meat from the freezer, thawed.
2. Enter the ice water, grease sin, and gar am. Stir until sticky.
3. Add corn starch or starch little by little while diuleni / diuli until no longer attached to dreams dit
4. Knead / Uli dough until smooth
5. Take a little dough base and dibent uk according to the type pempek
6. Pempek ready to be cooked.