01-21-2021, 02:24 AM
pempek is one of indonesian dishes made from fish
Tips for making pempek not hard are not only sought after by beginners. Because, almost everyone wonders how to make pempek that is not hard. You see, the delicious pempek must be chewy, not hard. Making pempek is a bit difficult, but that doesn't mean we can't make it. So that the artificial pempek is not hard, consider these 2 tips when making it.
tips sharing by (links are not allowed by new members)
1. Pay attention to the raw material
The first thing we can pay attention to when making pempek is the raw material. The main ingredients of pempek are fresh fish meat and sago flour. However, the nature of sago is only to glue the dough together. Sago flour we use at most 25 percent of the use of fish. After slamming it until smooth, the gelatin from the fish will combine with the dough. Fish gelatin is what makes pempek chewy. So, before mixing with sago, it is better if the ground fish is mixed and slammed first.
2. Kneading the Dough
The second thing that we must do in making pempek is to knead the pempek dough properly. You see, the wrong kneading process is the main cause of hard pempek. The ingredients that have to be kneaded until smooth are actually just fish and the spices. So, first we make the starter for pempek from wheat flour.
The trick is to cook the flour and cook it with water until thick. After that, then we can add fish and other ingredients except sago flour. The results will be even better if the fish is cold and just came out of the refrigerator. Knead the fish until smooth, aka not sticking to the hands. This method of kneading takes a long time. When the dough is smooth, then we add starch or sago to the fish. Now, if it has entered sago flour, you cannot knead the pempek dough again. In fact, we just need to stir it slowly until the flour is well blended.
![[Image: 1293086-s1280-h960.jpg]](https://i.ibb.co/F4xPGZz/1293086-s1280-h960.jpg)
Tips for making pempek not hard are not only sought after by beginners. Because, almost everyone wonders how to make pempek that is not hard. You see, the delicious pempek must be chewy, not hard. Making pempek is a bit difficult, but that doesn't mean we can't make it. So that the artificial pempek is not hard, consider these 2 tips when making it.
tips sharing by (links are not allowed by new members)
1. Pay attention to the raw material
The first thing we can pay attention to when making pempek is the raw material. The main ingredients of pempek are fresh fish meat and sago flour. However, the nature of sago is only to glue the dough together. Sago flour we use at most 25 percent of the use of fish. After slamming it until smooth, the gelatin from the fish will combine with the dough. Fish gelatin is what makes pempek chewy. So, before mixing with sago, it is better if the ground fish is mixed and slammed first.
2. Kneading the Dough
The second thing that we must do in making pempek is to knead the pempek dough properly. You see, the wrong kneading process is the main cause of hard pempek. The ingredients that have to be kneaded until smooth are actually just fish and the spices. So, first we make the starter for pempek from wheat flour.
The trick is to cook the flour and cook it with water until thick. After that, then we can add fish and other ingredients except sago flour. The results will be even better if the fish is cold and just came out of the refrigerator. Knead the fish until smooth, aka not sticking to the hands. This method of kneading takes a long time. When the dough is smooth, then we add starch or sago to the fish. Now, if it has entered sago flour, you cannot knead the pempek dough again. In fact, we just need to stir it slowly until the flour is well blended.