Pempek Teri (Anchovy Fishcake)
Pempek Teri (Anchovy Fishcake)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pempek teri (anchovy fishcake). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Pempek Teri (Anchovy Fishcake) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Pempek Teri (Anchovy Fishcake) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook pempek teri (anchovy fishcake) using 18 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Pempek Teri (Anchovy Fishcake):
  1. Make ready Dough A
  2. Take 150 g all purpose flour
  3. Make ready 250 ml water
  4. Make ready 1 1/2 Tsp salt
  5. Take Dough B
  6. Get 200 g anchovy
  7. Get 3 cloves garlic
  8. Make ready 300 g tapioca flour
  9. Get 1 egg
  10. Make ready Cuko sauce
  11. Prepare 300 g palm sugar
  12. Get 500 ml water
  13. Take 1 Tbsp tamarind
  14. Get 5 cloves garlic
  15. Get 5 red chili
  16. Take 1 Tbsp white vinegar
  17. Get Topping
  18. Prepare Cucumber

Here is how you achieve it. It's originally from Palembang, South Sumatra, Indonesia. It is served with sweet-sour-spicy sauce (Cuko). There are many types of pempek.

Instructions 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 ✨

This time I make 'pempek lenjer (long cylindrical fishcake)' and. Pempek (Indonesian Fish Cake) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed. It's originally from Palembang, South Sumatra, Indonesia.

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