To make a good pempek, fundamental things that need to be considered is the batter. Comparison of the exact ingredients in the dough pempek will determine the degree of softness or hardness pempek when cooked. Here are some recipes and how to make dough pempek.
Finely minced fish meat.
The best fish is a fish mackerel or cork. If no, can be replaced with another fish whose flesh is more like Tuna, Toman, Salmon, Small Cob, Sepat large, or Gurame.
Remove bones and grind until smooth. Should not use a lot of fat fish such as Catfish, Catfish, etc..
Sago flour or starch (tapioca), water, fine salt to taste, flavor to taste (may be used, may not, depending on taste)
Note: Comparison between the fish and sago flour is 1:1 or 1:3 / 4 or 1:1 / 2. The more fish the more delicious, but it's better to fish a maximum ratio of 1 kg, 0.5 kg of flour sagunya enough.
Finely minced fish meat.
The best fish is a fish mackerel or cork. If no, can be replaced with another fish whose flesh is more like Tuna, Toman, Salmon, Small Cob, Sepat large, or Gurame.
Remove bones and grind until smooth. Should not use a lot of fat fish such as Catfish, Catfish, etc..
Sago flour or starch (tapioca), water, fine salt to taste, flavor to taste (may be used, may not, depending on taste)
Note: Comparison between the fish and sago flour is 1:1 or 1:3 / 4 or 1:1 / 2. The more fish the more delicious, but it's better to fish a maximum ratio of 1 kg, 0.5 kg of flour sagunya enough.
