MPEK MPEK UDANG REBON ENAK LEMBUT TIDAK ALOT EKONOMIS JADINYA BANYAK ‼PAS UNTUK IDE JUALAN

Summary

In this video, Henry demonstrates how to make delicious and budget-friendly shrimp empek-empek with a crispy exterior and soft, flavorful interior. The recipe involves preparing shrimp rebon, blending it with garlic, and combining it with flour, tapioca, and seasonings. The dough is shaped into small empek-empek and stuffed with eggs for variety. The empek-empek are then boiled until they float and fried to a golden brown. Henry also shares a link for a homemade Cuko sauce to pair with the dish. This recipe is perfect for both personal enjoyment and as a potential business venture, yielding numerous empek-empek for a reasonable cost.

Takeaways

• 😀 80 grams of shrimp rebon should be soaked in hot water for about 30 minutes before use.
• 😀 After soaking, clean and drain the shrimp rebon before blending it into a smooth paste.
• 😀 Blend 5 cloves of garlic to add flavor to the shrimp mixture.
• 😀 You will need 450 ml of water in total, which includes the water used to blend the shrimp and garlic.
• 😀 Add 4 teaspoons of chicken stock powder, 1.5 teaspoons of sugar, 1.5 teaspoons of salt, 3-4 teaspoons of MSG, and 1/4 teaspoon of ground pepper to the water.
• 😀 Heat the water mixture until it boils, then add 200 grams of medium-protein flour and mix it thoroughly.
• 😀 Gradually add the remaining hot water while stirring, until everything is evenly mixed.
• 😀 Once the flour mixture is ready, incorporate the blended shrimp paste, ensuring even distribution.
• 😀 Gradually mix in 400 grams of tapioca flour, continuing to knead the dough while it’s still warm.
• 😀 To make egg-filled empek-empek, blend two eggs with a pinch of salt and add them to the dough mixture.
• 😀 Shape the dough into 25-gram portions and form them into small cylindrical shapes, ready to be boiled and fried later.
• 😀 For egg-filled empek-empek, create a small pocket in the dough, add a bit of egg filling, seal it, and immediately boil it in hot water until they float.
• 😀 After boiling, the empek-empek is ready for frying, creating a crispy exterior and soft interior.

Q & A

What is the main ingredient in the empek-empek recipe?

The main ingredient in the empek-empek recipe is udang rebon (shrimp paste).

How long should the udang rebon be soaked in hot water?

The udang rebon should be soaked in hot water for about 30 minutes.

Can the udang rebon be blended without water?

Yes, the udang rebon can be blended without water. If done so, the total water required for the recipe should still be 450 ml, which will be added separately.

How do you prepare the dough for empek-empek?

The dough is prepared by mixing the udang rebon with the seasonings, adding boiling water, and then combining with flour (both wheat and tapioca flour) until the mixture is smooth and well-combined.

What is the purpose of adding an egg and oil to the dough?

The egg and oil are added to the dough to help bind the ingredients and make the dough smoother and easier to work with.

What should the size of each empek-empek be before boiling?

Each empek-empek should weigh approximately 25 grams before boiling.

How do you prepare the empek-empek with an egg filling?

To prepare empek-empek with an egg filling, take 25 grams of dough, shape it into a small bag, fill it with a small amount of egg, seal it, and then cook it in boiling water.

How do you know when the empek-empek is fully cooked?

The empek-empek is fully cooked when it floats to the surface of the boiling water. After floating, it should be left for a few moments before removing and draining.

What is the texture like after frying the empek-empek?

After frying, the empek-empek has a crispy texture on the outside while remaining soft and tender on the inside.

How many pieces of empek-empek can be made from one batch of dough?

From one batch of dough, you can make approximately 24 pieces of egg-filled empek-empek and 31 pieces of small lenjer empek-empek.