Simple Way to Prepare Perfect Pempek Teri (Anchovy Fishcake)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Pempek Teri (Anchovy Fishcake). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pempek Teri (Anchovy Fishcake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pempek Teri (Anchovy Fishcake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pempek Teri (Anchovy Fishcake) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pempek Teri (Anchovy Fishcake) estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can cook Pempek Teri (Anchovy Fishcake) using 18 ingredients and 12 steps. Here is how you can achieve it.

Pempek or mpek-mpek is Indonesian savory fishcake, made from fish and tapioca flour. It's originally from Palembang, South Sumatra, Indonesia. It is served with sweet-sour-spicy sauce (Cuko). There are many types of pempek. This time I make 'pempek lenjer (long cylindrical fishcake)' and 'pempek kapal selam (submarine pempek, fishcake with egg stuffed)'. In original recipe, it uses Spanish Mackerel, but in my recipe I use anchovy since I still have it on my fridge. This is my first time of making pempek. It was a bit difficult to shape 'pempek kapal selam)'. To be easy, you could use boiled egg then wrap the egg with dough. 😁 #OneRecipeOneTree

Ingredients and spices that need to be Take to make Pempek Teri (Anchovy Fishcake):

1. Dough A
2. 150 g all purpose flour
3. 250 ml water
4. 1 1/2 Tsp salt
5. Dough B
6. 200 g anchovy
7. 3 cloves garlic
8. 300 g tapioca flour
9. 1 egg
10. Cuko sauce
11. 300 g palm sugar
12. 500 ml water
13. 1 Tbsp tamarind
14. 5 cloves garlic
15. 5 red chili
16. 1 Tbsp white vinegar
17. Topping
18. Cucumber

Instructions to make to make Pempek Teri (Anchovy Fishcake)

1. Remove anchovy head and it's innard. Blend anchovy and garlic with food processor. Set aside
2. Prepare ingredients for Dough A. Heat the pan and boil water, then add salt and mix well. Turn off the heat and put all purpose flour little by little. Keep stirring while adding the flour. Stir until it thick and incorporated. Let it sit in room temperature.
3. Mix Dough A with anchovy. Then add tapioca flour little by little. Stir it with spatula until the dough doesn't stick on your finger and it can be shaped.
4. Before shaping the dough, boil water in the pan with 1 tbsp of oil.
5. Take half of dough for making 'Pempek lenjer'. Take some flour to the pad and some for your palm, so the dough doesn't stick on your hand, nor the pad. Shape it to cylinder (diameter 3 cm, long 10 cm). Once it shaped, put it into boiling water
6. Boil the dough until it floating. It means the dough is cooked. Make sure the dough doesn't stick on base of pan. Try to move it with spatula while boiling. Set aside
7. For making 'Pempek kapal selam', whisk egg in a bowl. Take dough as big as tennis ball. Press the middle of dough with your finger and make it shape like bowl. Pour 1 tsp of egg into dough. Seal the edge of dough with your finger. Take some flour on your finger while sealing. Put it immediately into boiling water.
8. If you having difficulty for making 'pempek kapal selam', boil small egg (quail egg) or cut boiled egg into 4. Then wrap it with dough.
9. Prepare ingredients for Cuko sauce. Grind garlic and chili on the mortar or you could just blend it. If you don't like spicy, you can omit the chili or use 1 or 2 chilies. Set aside
10. Boil water on the pan. Add palm sugar and tamarind, mix it well. Add the garlic and chili into pan. Boil it for 5 minutes, then add white vinegar. Boil again for 1 minute. Strain the sauce and let it cool.
11. You can store pempek on the freezer or fry it immediately. Fry it with medium heat until golden brown.
12. Serve pempek with Cuko sauce and diced cucumber ✨

While that is certainly not the end all be all guide to cooking quick and easy lunches it's good food for thought. The hope is that this will get your creative juices flowing so you could prepare excellent lunches for your family without the need to complete too much heavy cooking through the process.

So that's going to wrap this up for this special food Easiest Way to Prepare Award-winning Pempek Teri (Anchovy Fishcake). Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!