© 2017 PERI TINKERSELL

Pempek Dough

1¾ (350 ml) glass seafood broth
1¼ glass (250 ml) water
250 gr flour, sifted
4 medium sized chicken eggs
500 gr sago flour, sifted
½ tsp salt
Sugar

Filling

8 eggs
½ tsp garlic salt
¼ tsp ground pepper

Cuko Sauce

3½-4 glasses (700-800 ml) water
Spice paste for cuko
12 garlic cloves
8 red curly chilies
5 red bird’s eye chilies
4 tsp dried shrimp, soaked in warm water
1 block of palm sugar
3 tbsp tamarind
½ tsp salt

Directions;

Pempek:
Bring the seafood broth to boil with salt and sugar. Sprinkle in flour while stirring constantly until the mixture thickens and no lumps remain. Remove from heat. Stir until the mixture cools. Add eggs one by one while mixing at low/medium-speed with mixer. Sprinkle in sago flour while mixing. Do this until the dough is smooth and soft.

Shape the dough into balls the size of either golf or tennis balls. Hold in palm, curling fingers around ball shape and pressing in with thumb until the ball looks like a bowl. Fill the hollow of the bowl shape with whisked eggs and seal back into a closed ball shape.

Put the ball or pempek dos into boiling water. Let it balls surface and cook for 20 mins until the ball is chewy and the egg filling cooked. Remove from heat. Drain water.

Cuko:
Bring water to boil with spice paste. Lower the heat and let the cuko sauce cook down and thicken. Taste the sauce and strain it.

Serving: Fry or steam the pempek dos. Serve with cuko sauce and chopped cucumber. It is also can be served with yellow or angel-hair noodles.

Recipe from www.rasamasa.com



Tampines, 2017