1. Prepare Fish: Grind fish fillet in food processor until smooth paste forms (5 minutes). Add egg, salt, pepper, process 1 minute more. 2. Make Dough: Transfer fish paste to mixing bowl. Gradually add tapioca flour, alternating with ice water, mixing with spatula until dough forms and pulls away from bowl. Knead 5 minutes until elastic. 3. Shape: Divide dough into 4 portions. On floured surface, roll each portion into 1-inch thick cylinder (lenjer) or form into balls (kapal selam). 4. Cook: Bring large pot of water to boil. Gently drop shaped pempek into boiling water. Cook 10-15 minutes until they float. Remove with slotted spoon, drain, let cool slightly. 5. Fry: Heat oil to 350°F (175°C). Fry boiled pempek until golden brown and crispy (3-4 minutes). Drain on rack. 6. Make Sauce: Blend chilies and garlic. In saucepan, combine vinegar, water, palm sugar, chili-garlic paste, salt. Simmer 10 minutes until slightly thickened and sugar dissolves. 7. Serve: Arrange fried pempek on plate with yellow noodles and shredded cucumber. Drizzle generously with sauce. Serve with lime wedges on the side.
Recipe Category: Appetizer
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Cirebon-Style Sweet-Sour Tofu
1. Fry Tofu: Heat oil to 350°F (175°C). Fry tofu cubes until golden and crispy (5-7 minutes). Drain on rack. 2. Make Sauce: In saucepan, combine water, palm sugar, tamarind, sweet soy sauce, salt. Heat until sugar dissolves. 3. Add Aromatics: Add sliced shallots, chilies, garlic to sauce. Simmer 2-3 minutes until shallots soften slightly. 4. Combine: Place fried tofu in serving dish. Pour warm sauce over tofu. 5. Garnish: Sprinkle with fried shallots and celery leaves. 6. Serve: Best served immediately while tofu is still crispy.
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Semarang-Style Spring Rolls
1. Prep Filling: Julienne bamboo shoots, shred cooked chicken, chop shrimp. 2. Cook Aromatics: Heat 2 tbsp oil, sauté shallots and garlic until fragrant. 3. Add Proteins: Add chicken and shrimp, cook 3-4 minutes. 4. Add Vegetables: Add bamboo shoots, cook 5 minutes until tender. 5. Season: Add sweet soy sauce, oyster sauce, salt, pepper. Mix well. 6. Add Eggs: Stir in scrambled eggs. Cool filling completely. 7. Wrap: Place 2 tbsp filling on wrapper, fold sides, roll tightly. Seal with flour paste. 8. Fry: Heat oil to 350°F (175°C). Fry lumpia 3-4 minutes until golden and crispy. 9. Serve: Drain, serve hot with sweet chili sauce for dipping.
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Thai Fish Cakes (Tod Mun Pla)
1. **Make fish paste:** Process fish fillets in a food processor until smooth. Add curry paste, egg, fish sauce, and sugar. Process until well combined.2. **Add mix-ins:** Transfer to a bowl. Stir in green beans and shredded lime leaves.3. **Shape cakes:** Wet your hands and form mixture into small patties (about 2 inches diameter).4. **Make relish:** Combine cucumber, vinegar, sugar, salt, and chili. Set aside.5. **Fry:** Heat 1 inch of oil to 180°C (350°F). Fry fish cakes in batches for 2-3 minutes per side until golden brown.6. **Drain:** Drain on a wire rack or paper towels.7. **Serve:** Serve hot with cucumber relish and sweet chili sauce.
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Tahu Gejrot (Cirebon Spicy Tofu Bites)
1. Fry Tofu: Heat oil to 350°F (175°C). Fry tofu cubes until golden and crispy (5-7 minutes). Drain on rack.
2. Make Sauce: In saucepan, combine water, palm sugar, tamarind, sweet soy sauce, salt. Heat until sugar dissolves.
3. Add Aromatics: Add sliced shallots, chilies, garlic to sauce. Simmer 2-3 minutes until shallots soften slightly.
4. Combine: Place fried tofu in serving dish. Pour warm sauce over tofu.
5. Garnish: Sprinkle with fried shallots and celery leaves.
6. Serve: Best served immediately while tofu is still crispy.
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Lumpia Semarang (Bamboo Shoot Spring Rolls)
1. Prep Filling: Julienne bamboo shoots, shred cooked chicken, chop shrimp.
2. Cook Aromatics: Heat 2 tbsp oil, sauté shallots and garlic until fragrant.
3. Add Proteins: Add chicken and shrimp, cook 3-4 minutes.
4. Add Vegetables: Add bamboo shoots, cook 5 minutes until tender.
5. Season: Add sweet soy sauce, oyster sauce, salt, pepper. Mix well.
6. Add Eggs: Stir in scrambled eggs. Cool filling completely.
7. Wrap: Place 2 tbsp filling on wrapper, fold sides, roll tightly. Seal with flour paste.
8. Fry: Heat oil to 350°F (175°C). Fry lumpia 3-4 minutes until golden and crispy.
9. Serve: Drain, serve hot with sweet chili sauce for dipping.
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Moo Ping (Grilled Pork Skewers)
1. **Prepare pork:** Cut pork into thin strips against the grain. This ensures tenderness. Place in a large bowl.2. **Make marinade:** In a blender or food processor, combine coconut milk, soy sauce, oyster sauce, palm sugar, garlic, coriander roots, white pepper, turmeric (if using), and cilantro stems. Blend until smooth.3. **Marinate pork:** Pour marinade over pork strips. Mix thoroughly with your hands, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.4. **Skewer pork:** Thread 3-4 strips of pork onto each soaked bamboo skewer, weaving the skewer through the meat to secure it.5. **Preheat grill:** Preheat a charcoal grill, gas grill, or grill pan to medium-high heat. Brush the grill grates with oil to prevent sticking.6. **Grill:** Place skewers on the hot grill. Cook for 3-4 minutes per side, basting occasionally with any remaining marinade, until pork is cooked through and has charred edges.7. **Rest:** Remove skewers from grill and let rest for 2-3 minutes.8. **Serve:** Serve hot with sticky rice and sweet chili sauce for dipping. Garnish with extra cilantro if desired.
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Thai Spring Rolls (Por Pia Tod)
1. **Prepare filling:** Heat 2 tbsp oil in a wok over medium heat. Add garlic, stir-fry for 30 seconds. Add ground pork and shrimp, cook until no longer pink.2. **Add vegetables:** Add cabbage, carrot, and drained glass noodles. Stir-fry for 2-3 minutes until vegetables soften slightly.3. **Season:** Add oyster sauce, soy sauce, sugar, and white pepper. Mix well and cook for 2 more minutes. Transfer to a bowl and let cool completely.4. **Wrap spring rolls:** Place a spring roll wrapper diagonally on a clean surface. Put 2 tbsp of filling near the bottom corner. Fold bottom corner over filling, then fold in sides. Roll tightly toward the top corner. Seal with flour-water paste. Repeat.5. **Heat oil:** Fill a deep pot or wok with vegetable oil to about 2 inches deep. Heat to 175°C (350°F).6. **Fry in batches:** Fry 4-5 spring rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd.7. **Drain:** Remove with a slotted spoon and drain on a wire rack or paper towels.8. **Keep warm:** Place fried spring rolls in a 100°C (200°F) oven while frying remaining batches.9. **Serve:** Serve hot with sweet chili sauce for dipping. Garnish with fresh cilantro if desired.
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Chicken Satay (Satay Gai)
1. **Prepare marinade:** Blend coconut milk, curry powder, fish sauce, palm sugar, garlic, turmeric, lemongrass, and coriander seeds into a smooth paste.2. **Marinate chicken:** Coat chicken strips thoroughly with marinade. Cover and refrigerate for at least 4 hours, preferably overnight.3. **Skewer chicken:** Thread 3-4 chicken strips onto each soaked skewer, weaving through the meat.4. **Make peanut sauce:** In a saucepan, fry red curry paste in a little oil for 1 minute. Add coconut milk, water, palm sugar, fish sauce, and tamarind. Simmer for 5 minutes. Add ground peanuts and simmer 10 minutes until thickened.5. **Grill satay:** Preheat grill to medium-high. Grill skewers for 3-4 minutes per side, basting with leftover marinade during first few minutes.6. **Rest:** Let skewers rest for 2 minutes after grilling.7. **Serve:** Arrange skewers on a platter with peanut sauce and cucumber relish.
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Moo Ping (Grilled Pork Skewers)
1. **Prepare pork:** Cut pork into thin strips against the grain. This ensures tenderness. Place in a large bowl.2. **Make marinade:** In a blender or food processor, combine coconut milk, soy sauce, oyster sauce, palm sugar, garlic, coriander roots, white pepper, turmeric (if using), and cilantro stems. Blend until smooth.3. **Marinate pork:** Pour marinade over pork strips. Mix thoroughly with your hands, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.4. **Skewer pork:** Thread 3-4 strips of pork onto each soaked bamboo skewer, weaving the skewer through the meat to secure it.5. **Preheat grill:** Preheat a charcoal grill, gas grill, or grill pan to medium-high heat. Brush the grill grates with oil to prevent sticking.6. **Grill:** Place skewers on the hot grill. Cook for 3-4 minutes per side, basting occasionally with any remaining marinade, until pork is cooked through and has charred edges.7. **Rest:** Remove skewers from grill and let rest for 2-3 minutes.8. **Serve:** Serve hot with sticky rice and sweet chili sauce for dipping. Garnish with extra cilantro if desired.