how to make fish cake soup kerak telor and gudeg

Fish Cake

– 500 gram flesh of Spanish mackerels, grinded – you can also used other fillet fish such as herring, pangasius
– 3 egg yolks
– 200 ml ice water
–  2 tablespoons  salt
– 1 tablespoon white sugar
– 1 teaspoon white pepper powder
– 1 teaspoon garlic powder
– 3 tablespoons vegetables oil
– around 800 – 1000 g sagoo/tapioca flour

Soup (Cuko)

– 250 g palm sugar
– 2 tablespoons white sugar
– 6 cloves of garlic, no need to peel the skin
– 25 g bird’s eyes chillies
– 1/2 teaspoon salt
– 1 tablespoons of tamarind (depend how sour you want the soup is)
– 250 ml water

Additional Ingredients
 
– Cucumber
– Egg noodle, cooked
– Grinded dried shrimp (ebi) – optional

Directions
1. Grind all the ingredients to make fish cake, except sagoo/tapioca flour. Mix them well.
2. Then take 1 tablespoon of fish batter, add about 2-3 tablespoons of sagoo flour, mix and shape  pempek as you wish (usually long and round). Set aside and shape the rest of batter until finished.
3. Boil the water using saucepan, and cook the pempek, about 15 minutes. When they are coming up to the surface, mean it cooked. Set aside.
4. Deep fry the cooked pempek.
5. Make the soup (cuko): boil the water with all the ingredients until sugar is dissolved. Then grind the sauce using food grinder or hand mixer,  filter.
4. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

Kerak Telor Recipe – A Traditional Betawi Recipe

Kerak Telor Recipe

Ingredients:

• 100gr of white glutinous rice (beras ketan putih), wash until clean, soak it in water for 24 hours (rendam dalam air 24 jam) (over night) to make it soft. 
• 1 tablespoon of wet Serundeng (serundeng basah)
• 1 teaspoon of dried shrimp powder
• 1 duck egg
• ½ teaspoon of salt and spices (bumbu-bumbu) mixed together
• ½ teaspoon of pepper powder
• Dried Serundeng
• Fried onions

How To Make Kerak Telor

1. Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been soaked with water and flattened out. Cook for about 1-2 minutes.
2. Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
3. Add 1 duck egg onto the sticky rice (ke ketan) and add some mixed seasoning (bumbu) (½ teaspoon of salt and spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat until slightly dry (tutup dan masak di atas api kecil hingga agak matang).
4. After a couple of minutes (setelah beberapa menit), turn over the egg crust and transfer from the pan to a plate (menyerahkan kerak telor dan transfer dari panci ke piring). Spread some dried Serundeng and fried onions on top as a finishing touch (menyebar beberapa serundeng kering dan bawang goreng di atas sebagai sentuhan akhir). Voila, Kerak Telor is ready to be served (disajikan).

Enjoy with rice or on its own!

Material material:

• 1 kg of young jackfruit, cut into small first
• 2 pieces of bay leaf
• 1 kerat galangal, bruised just yet

Warm spice that mashed:

• 10 grains of red onion
• 3 cloves garlic
• grains candlenut
• 1/2 teaspoon ground coriander
• 250 g brown sugar
• salt to taste

How To Make Original Jogja, Gudeg:

1. First Boiled Jack fruit with subtle spice and water sparingly in a pretty pot until tender jackfruit and berwana red, then lift up
2. Well relaxed jackfruit material must first because the men were lodged in pots one night so that the marinade infuse. When it's 1 night it was over cooked and ready when consumed.

This food should be in white on the top and serve because it would add to delicious cuisine, later how to make white will be discussed next time Yes, now please said once the original Jogja, Gudeg, the most complete Recipe. Happy Cooking !