Kapanlagi.com - While accompanying the time of iftar, Kapanlagi Youniverse has a special event! After listening to the songs from Kunto Aji and Aaliyah Massaid, this time Chef Farah Quinn is sharing a recipe for your iftar later.
The menu served by Farah Quinn this time is Pempek. However, uniquely, this typical Palembang food is made without fish, making it more practical and affordable.
"Actually, I myself have never lived in Palembang, only my parents are from there. To be honest, my mom is the one who is good at making pempek. As for me, I can only make fake pempek," said Chef Farah Quinn.
Although made without fish, according to Farah Quinn, this Pempek menu without fish is a bit tricky. Nevertheless, the ingredients are relatively easy to find in minimarkets. Without further ado, the 40-year-old woman immediately explains how to make it.
"In a large bowl, mix 250 grams of flour and add 5 tablespoons of rice flour. Rice flour makes the texture soft and not hard. Then add 1 tablespoon of salt," explained Chef Farah Quinn.
"Next, prepare 800 cc of boiling water, pour it into the flour mixture. Why boiling water? So that the texture changes to be like glue," she continued.
credit: Vidio.com
Because most of the dough is made from flour, making Pempek Tanpa Ikan or commonly known as Pempek Dos takes quite a long time to knead. Chef Farah also shares a tip, which is to gradually add the flour into the dough.
"Add 1 tablespoon of vegetable oil and 1 egg. Then knead while preparing half a kilo of sago flour and boiling water, and also prepare frying oil," said the famous chef.
"Add the sago flour little by little, not all at once. Stir and knead continuously," explained Farah Quinn.
After the kneading process is complete, Chef Farah starts dividing the dough and shaping it. This time, the Pempek made is the lenjer or elongated type.
"Make it like pempek, elongated. Boil it directly in boiling water that has been given a little oil so it doesn't stick. If the dough floats, it means it is cooked and can be lifted," she concluded.
Now, if you're lazy to make cuko or pempek sauce, Farah Quinn also has another tip. Namely by mixing boiled green chili that has been blended with roasted ebi and sweet soy sauce. Pempek Dos is ready to be enjoyed and its taste is no less delicious than the original! Let's try it at home KLovers!
(kpl/tmd)
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