Resep Pempek Ayam

Instructions

1. Make the flour mixture: Heat water until boiling, reduce heat. Add the sugar and salt, stir until dissolved, then add the flour, stir quickly until thick and smooth (no lumps). Let cool.
2. Puree chicken meat, garlic, ice water, egg white, oyster sauce and fish sauce, using a chopper or food processor until smooth.
3. Pour the ground chicken into a large bowl, also add the flour mixture, then mix well. Add sago flour little by little until a dough can be formed.
4. Pempek lenjer: Take 3 tablespoons of dough, form a ball, then roll it on the work table until it becomes oval. Continue until half the dough remains.
5. Heat lots of water until it boils, then we continue by forming the submarine pempek.
6. Pempek submarine: Beat all the eggs, set aside. Lubricate your hands with oil, take 3 tablespoons of the mixture. Form a smooth ball, then hold it with your thumb and index finger to form the letter C. With your finger, make a deep hole, then fill it with beaten egg until half way, then close it like a pastel shape. Put it in boiling water. Continue until the dough is finished.
7. Also put the pempek lenjer into boiling water. Cook until the pempek floats, then remove and drain, let cool.
8. Heat oil, fry pempek until skinned and brownish.
9. Cuko Sauce: Puree the chilies, garlic, roasted ebi. Heat water until boiling, add brown sugar, salt, boil until dissolved. Add tamarind, garlic, ebi, crushed cayenne pepper, then stir well. Remove then strain.
10. Serve: Slice the pempek, serve with cuko sauce, cucumber slices, and a sprinkling of crushed roasted ebi.
11. 1. Coat your hands with oil when forming the pempek so that it doesn't stick to your hands. 2. Add 1 tablespoon of cooking oil to the pempek cooking water to prevent it from sticking. 3. Don't skip fish sauce and oyster sauce if you want chicken pempek with a fragrant fish taste.