Fish cake, anyone ?

Please ... who doesn't know Indonesian fish cake ?

We often call it pempek. There are so  many varieties of them. Kapal selam, adaan, kulit, lenjer and many more. Pempek originally from South Sumatra. We eat pempek with the sweet and sour sauce (kuah cuko). Yuuummm....

I got the recipe from fish cake recipe book, I bought it maybe a year ago. But...this is my first time trying the fish cake recipe. Maybe because of I can find the pempek food stalls easily, so I never wanted to make it on my own. I got a quite good respond after my husband and son ate it. My husband said "you can start a new business by selling these !".

Pempek Adaan / Indonesian fish cake

makes 19

Ingredients :

Fish cake :

- 200 gr Spanish mackerel, grind
- 1 1/4 tsp salt
- 1/4 tsp sugar
- 2 red onions, thinly sliced
- 2 spring onions, thinly sliced
- 150 gr tapioca flour
- 50 ml thick coconut milk
- 1 egg, whisk
- vegetable oil

Cuko sauce :
- 500 gr coconut sugar, shaved
- 1500 ml water
- 50 gr tamarind
- 1/2 tbsp salt
- 4 tbsp vinegar
- 7 cloves garlic, thinly sliced

Chili sauce :
- 50 gr
- 300 ml water
- 1/4 tsp salt

Garnish :
- 25 gr dried shrimp, soaked in hot water, drained, crushed
- 1 cucumber, sliced

How to :

1. Fish cake : Blend the fish, salt, sugar, red onion and onion spring.
2. Add egg and coconut milk one at a time and mix until it become a smooth paste. Add in tapioca flour, mix well. Take about 25 gr of fish paste, form into balls by using two tablespoons.
3. Heat up the vegetable oil in a wok on medium heat, deep fry the balls until golden brown.
4. Cuko sauce : Boil water and coconut sugar. Add in garlic, tamarind, vinegar and salt. Let them boiled. Remove from the heat and strain the sauce.
5. Chili sauce : Boil green chilies, water and salt until boiled. Remove from heat. Blend the boiled chilies with only 50 ml boiled water (use the same water you've used to boil the chilies)
6. Server the fish cake in a bowl, pour the cuko sauce. Add cucumber slices and ground dried shrimp.

Bahan :
- 200 gr daging ikan tenggiri, dihaluskan
- 1 1/4 sdt garam
- 1/4 sdt gula pasir
- 2 butir bawang merah, haluskan
- 2 batang daun bawang, diiris halus
- 150 gr tepung sago
- 50 ml santan kental
- 1 butir telur, dikocok lepas
- minyak untuk menggoreng

Saus cuko :
- 500 gr gula merah, disisir halus
- 1500 ml air
- 50 gr asam jawa
- 1/2 sdm garam
- 4 sdm cuka
- 7 siung bawang putih, haluskan

Sambal :
- 50 gr cabai rawit hijau
- 300 ml air
- 1/4 sdt garam

Pelengkap :
- 25 gr ebi kering, disangrai dan haluskan
- mentimun


Cara :

1. Pempek : Uleni daging tenggiri, garam, gula pasir, bawang merah dan daun bawang.
2. Tuang telur dan santan sedikit-sedikit sambil diuleni sampai lembut. Tambahkan tepung sagu, aduk rata. Ambil 25 gr adonan. Bentuk bola dengan 2 buah sendok.
3. Goreng dalam minyak panas di atas api sedang sampai matang.
4. Saus : Rebus gula merah dan air sampai larut. Tambahkan bawang putih, asam jawa, cuka dan garam. Masak sampai matang. Saring.
5. Sambal : Rebus cabai rawit hijau, air dan garam sampai mendidih. Haluskan bersama 50 ml air rebusan.
6. Sajikan pempek dengan saus cuko, sambal dan pelengkapnya.

Enjoy....