Istimewa! Resep PEMPEK DOS: Wangi Gurih TANPA Ikan & Ayam! [Lengkap Kuah Cuko]

Summary

In this video, Devina Hermawan teaches viewers how to make Pempek Dos, a vegetarian version of the Indonesian street food Pempek, using Bola Deli Rice Flour for a bouncy texture. The recipe includes a savory dough made with rice flour, garlic, shallots, and chicken powder, and is shaped into various forms like Kapal Selam and Curly Pempek. The video also covers making a flavorful dipping sauce with palm sugar, bird's eye chili, and dried shrimp. Tips for achieving the perfect texture and cooking techniques are provided, ensuring a delicious and non-chewy outcome.

Takeaways

• 🍚 The Pempek Dos recipe uses rice flour, which gives it a bouncy texture unlike the chewy Cilok.
• 🌾 Bola Rice Flour is highlighted for its fine milling and natural aroma, contributing to the unique taste of the dish.
• 🍳 The Pempek dough is made with ingredients like garlic, shallots, sugar, salt, pepper, and chicken powder, with a vegetarian option using mushroom stock.
• 🥚 Eggs and Bola Deli Tapioca Flour are added to the dough for flavor and to achieve a softer texture, with tofu suggested as a vegan alternative.
• 🍲 The dipping sauce, or Cuko, includes ingredients like palm sugar, bird's eye chili, garlic, vinegar, and optionally dried shrimp for enhanced aroma.
• 🥘 A variety of Pempek shapes are demonstrated, including Kapal Selam, Lenjer, and Curly Pempek, each with specific preparation techniques.
• 📝 The importance of using the correct amount of flour is emphasized to avoid overly firm or hard Pempek after frying.
• 🕰 Cooking times are provided for different shapes of Pempek to ensure they are thoroughly cooked and have the right texture.
• 🍳 Safety tips are given for frying the Pempek to prevent oil from splattering due to the dough's ingredients.
• 📦 Storage suggestions are made for leftover Pempek, including refrigeration for up to a week or freezing for several months.
• 📷 The video encourages viewers to share their recreations of the dish on social media, tagging the channel and using specific handles.

Q & A

What is the main ingredient that gives Pempek Dos its unique texture?

The main ingredient that gives Pempek Dos its unique texture is rice flour, specifically Bola Deli Rice Flour, which makes it bouncy with just the right bite unlike the chewy Cilok.

Why is the Pempek Dos considered a non-meat alternative to traditional Pempek?

The Pempek Dos is considered a non-meat alternative because it does not contain any chicken or fish, yet it is still savory and bouncy.

What is the purpose of adding garlic, shallots, sugar, salt, pepper, and chicken powder to the dough?

These ingredients are added to the dough to season it and give it a savory and fragrant flavor, enhancing the taste of the Pempek Dos.

How does the use of Bola Deli Tapioca Flour affect the texture of Pempek Dos?

The addition of Bola Deli Tapioca Flour, along with rice flour, helps to create a dough that is not too firm and maintains a bouncy texture after frying.

What is the role of eggs in the Pempek Dos recipe?

Eggs are used in the recipe to add flavor and to soften the dough. For vegans, tofu can be used as a substitute for eggs.

What are some of the varieties of Pempek Dos mentioned in the script?

Some of the varieties of Pempek Dos mentioned are Kapal Selam, Lenjer, and Curly Pempek.

How is the dough prepared for the Curly Pempek?

For the Curly Pempek, the dough is made thinner and mixed with an additional egg and water for a softer texture, then piped onto a heatproof surface and boiled.

What is the importance of the dipping sauce in the Pempek Dos recipe?

The dipping sauce, or Cuko, is important as it adds an extra layer of flavor to the Pempek Dos with its combination of spices, vinegar, and palm sugar.

How long should the Pempek Dos be boiled before they are considered cooked?

The Pempek Dos should be boiled for about 8-10 minutes until they float and are thoroughly cooked.

What are some tips for frying the Pempek Dos to avoid oil splatter?

To avoid oil splatter when frying the Pempek Dos, ensure the Pempek is dry and cooled down before frying, and use medium or high heat to prevent the dough from expanding too much.

How can the Pempek Dos be stored for future consumption?

The Pempek Dos can be stored in an airtight container in the fridge for up to 4 days to 1 week, or in the freezer for 2-3 months.

Outlines

00:00

🍽 Preparing Vegan Pempek Dos with Rice Flour

In this segment, the video introduces a vegan version of Pempek Dos, a dish traditionally made with meat. The host, Devina Hermawan, explains that the unique texture comes from using rice flour instead of meat, resulting in a bouncy and savory snack without the chewiness of Cilok or Bakso Aci. Key ingredients include Bola Deli Rice Flour, water, garlic, shallots, sugar, salt, pepper, and chicken powder for flavor. The process involves blending the garlic and shallots, seasoning the mixture, and gradually adding the rice flour to create a dough. Additional tips include using mushroom stock for a vegetarian option and the possibility of adding shrimp flour or ground anchovies for a fishy aroma without actual fish. The dough is then cooked until firm and cooled before adding eggs or tofu for vegans, and tapioca flour for the right texture.

05:03

👨‍🍳 Shaping and Cooking Pempek Dos Varieties

The second paragraph delves into the process of shaping the Pempek Dos dough into different varieties, including Kapal Selam, Lenjer, and Curly Pempek. The host advises on the correct dough consistency, emphasizing that too much flour will result in a hard texture after frying. Techniques for shaping each variety are described, such as rolling the dough into cylinders, creating pockets for filling, and ensuring uniformity in size and shape. The boiling process is detailed, with specific cooking times for each variety to ensure they are cooked through without being too chewy. Tips for handling the dough and filling are also provided, along with advice on how to store cooked Pempek Dos for future use or sale.

10:06

🍳 Frying and Seasoning Pempek Dos

This paragraph focuses on the frying process and the preparation of the dipping sauce for Pempek Dos. The host warns about the potential for oil to pop due to the dough's ingredients and suggests safety precautions, such as using a lid. The importance of ensuring the dough is dry and cooled before frying is highlighted to prevent explosions in the oil. The video also covers the making of the vinegar dip, or Cuko, which involves toasting and blending dried shrimp with chili and garlic, then cooking it with palm sugar, vinegar, and salt. The host describes the desired thickness and flavor balance for the sauce and emphasizes the role of sugar in enhancing the Pempek's flavor.

15:07

🌟 Final Touches and Enjoying Pempek Dos

The final paragraph wraps up the video with the host discussing the final product's characteristics and providing additional tips. The use of rice flour and tapioca flour is highlighted for creating a bouncy texture, and the classic sauce's aroma from garlic and dried shrimp is praised. The host compares the texture of the Curly Pempek to the other varieties and notes its ability to absorb the sauce well. Tips for making the Lenjer and Kapal Selam are reiterated, and the host encourages viewers to share their recreations of the dish on social media. The video concludes with a promotion for Bola Deli Rice Flour and a call to action for viewers to like, subscribe, share, and comment on the video.

Keywords

💡Pempek Dos

Pempek Dos is a traditional Indonesian dish that is typically made from fish or meat, but in the context of this video, it is a vegetarian version made with rice flour. The video focuses on creating a bouncy, savory, and non-chewy texture that is distinct from traditional meat-based Pempek. The script describes the process of making this dish, emphasizing its unique texture and flavor.

💡Rice Flour

Rice flour is a key ingredient in the recipe presented in the video. It is used to create the dough for the Pempek Dos, providing a distinct texture that is softer and less chewy than traditional wheat flour. The script mentions Bola Deli Rice Flour specifically, highlighting its fine milling and natural aroma derived from real rice.

💡Bouncy Texture

The term 'bouncy texture' refers to the elastic and slightly springy quality of the Pempek Dos when bitten into. This is a desirable characteristic in the dish, as it differentiates it from the chewier texture of Cilok or Bakso Aci. The script emphasizes achieving this texture through the use of rice flour and specific cooking techniques.

💡Cilok

Cilok is another Indonesian dish, often made from fish paste, that has a chewy texture. In the video, the creator contrasts the bouncy texture of the Pempek Dos with the chewiness of Cilok, indicating a preference for a different mouthfeel in the vegetarian version of Pempek.

💡Bola Deli Tapioca Flour

Bola Deli Tapioca Flour is mentioned in the script as an additional ingredient to the rice flour dough. It contributes to the bounciness of the Pempek Dos, helping to achieve a texture that is firm yet soft, unlike the chewy texture of traditional meat-based versions.

💡Dipping Sauce

The dipping sauce, or 'Cuko', is an essential accompaniment to Pempek Dos. The video describes a process for making a vinegar-based sauce with ingredients like palm sugar, bird's eye chili, garlic, and vinegar. This sauce adds an extra layer of flavor and is crucial to the overall eating experience of the dish.

💡Kapal Selam

Kapal Selam, which translates to 'submarine' in English, is a specific shape of Pempek Dos that is made to resemble a pocket filled with egg. The script provides detailed instructions on how to shape and fill the Kapal Selam, emphasizing the importance of creating a deep pocket to hold the filling.

💡Curly Pempek

Curly Pempek is another variation of the dish that is characterized by its unique shape, which is achieved by piping the dough onto a heatproof surface and then boiling it. The script describes the process of making Curly Pempek, noting that it has a crunchier texture due to its shape.

💡Frying

Frying is a cooking technique used in the final step of preparing Pempek Dos. The video script provides safety tips for frying the dough, such as ensuring it is dry and cooled before frying, and using medium heat to prevent the dough from exploding due to its flour and egg content.

💡Storage

The script briefly mentions the storage of Pempek Dos, indicating that it can be kept in an airtight container in the fridge for up to a week or frozen for 2-3 months. This information is useful for those making the dish in bulk or for business purposes.

💡Bola Deli

Bola Deli is the brand mentioned multiple times in the script for both rice flour and tapioca flour. The video suggests that using Bola Deli products will result in a uniquely tasty dish, indicating a possible sponsorship or endorsement of the brand by the video creator.

Highlights

Pempek Dos is made without meat but still maintains a savory and bouncy texture, unlike the chewy Cilok.

The use of rice flour instead of regular flour gives Pempek a softer texture.

Bola Rice Flour is highlighted for its fine milling and natural aroma derived from real rice.

The Pempek dough recipe includes garlic, shallots, sugar, salt, pepper, and chicken powder for flavor.

Mushroom stock can be used as a vegetarian alternative in the recipe.

Bola Deli Tapioca Flour is used alongside rice flour to achieve the right dough consistency.

Palm sugar is essential for the dipping sauce, with darker sugar indicating higher quality.

The inclusion of bird's eye chili, garlic, vinegar, and dried shrimp enhances the dipping sauce's aroma.

Eggs and water are used as fillings for the Kapal Selam Pempek and for the Curly Pempek's dough.

Cucumbers, vermicelli, or yellow noodles can be added as optional ingredients.

The dough should be cooked thoroughly until it's firm to avoid a runny texture.

Tofu can be used as an egg substitute for vegans, maintaining the dough's weight.

The dough should be slightly sticky but not too firm to prevent hardening after frying.

Different Pempek shapes like Kapal Selam, Lenjer, and Curly Pempek have unique preparation methods.

The Curly Pempek dough should be piped onto a heatproof surface for its characteristic shape.

Frying the Pempek requires caution due to the dough's potential to pop and burst in oil.

Cooking the rice flour dough with garlic and shallots is crucial for the Pempek's flavor.

The use of sugar in the recipe adds an extra layer of flavor to the Pempek Dos.

The texture of Pempek Dos is bouncy and not chewy, set apart from traditional sweets.

The Curly Pempek's unique shape makes it crunchier and better at absorbing sauce.

Bola Deli Rice Flour contributes to the unique taste of the Pempek Dos dish.

Transcripts

Because we use rice flour, this Pempek Dos is bouncy with just the right bite unlike the chewy Cilok.

It's fragrant and savory. Many people were surprised to know that this is a non-meat Pempek.

Hello! Welcome back to my channel, Devina Hermawan.

Today, we'll be making Pempek Dos without any chicken or fish but still savory, bouncy, and not hard or chewy.

It has a different texture to the chewy Cilok or Bakso Aci. This dish has a firmer bite as I'll add rice flour to the dough.

I'm using Bola Rice Flour to make it uniquely tasty.

Obviously, this dish is more inexpensive than Fish Pempek, but this can be a good idea for a profitable business.

For the Pempek dough, which will be cooked first, we need Bola Deli Rice Flour, water, garlic, shallots...

...sugar, salt, pepper, and chicken powder. You can use mushroom stock as a vegetarian option.

We also need Bola Deli Tapioca Flour, a bit of flour, and eggs.

For the dipping sauce, we need palm sugar. The darker it is, the higher the quality as it's more intense.

Then, bird's eye chili, garlic, vinegar, and dried shrimp. You can skip the dried shrimp, but it'll enhance the aroma.

Since we'll make a lot of varieties, we need eggs as the filling for the Kapal Selam Pempek...

...as well as egg and water for the Curly Pempek.

You can use cucumbers, vermicelli, or yellow noodles as the add-ons.

Let's prep the cooked dough or the fake meat, so to speak. First, blend the garlic and shallots with water.

Use some of the measured water to blend and set aside the rest for later.

Once blended, pour it into the pan with the leftover water. Make sure the measurement is correct.

Season with salt, pepper, sugar, and chicken powder. Stir, then add the Bola Deli Rice Flour in.

Bola Deli Rice Flour is finely milled with natural color and aroma derived from real rice.

Add it into the pan. Make sure the water is cold. Otherwise, the flour will clump and will be hard to mix.

Then, cook until the dough comes together. This is the mass that'll bind the chewier tapioca flour.

I've tried making this with regular flour, and I think the result is better with rice flour.

With rice flour, the Pempek will have a softer texture compared to if you use regular flour.

You can add other flavors into this dough to add aroma, like shrimp flour, made by grinding toasted shrimp shells.

Or, you can add ground anchovies to give it a fish aroma without using any fish, but just adding to this rice flour.

Make sure it's cooked thoroughly until it's firm like this. If it's runny, we'll need loads of tapioca flour...

...and this will make the Pempek chewy like Bakso Aci.

Now, let it cool a little bit until it's only a bit warm. Then, add the eggs in.

For vegans, use tofu instead of eggs with the same weight. Two eggs weigh about 100 - 120 g.

Both the eggs and the tofu will add flavor and softens the dough.

Now, add the Bola Deli Tapioca Flour and flour in and mix it together.

Once it's come together slightly, transfer to a cutting board so it's easier to mix.

Okay, it's mixed.

Make sure to use the right amount of flour. If you keep adding flour because it's sticky, it'll get too firm.

After frying, it'll become really hard after a while.

It's okay if it's a bit sticky like this as we'll use some flour to help shape it later.

The base dough is ready. You can make shape with it. I'm making Kapal Selam, Lenjer, and Curly Pempek.

Get some of the dough for the Curly Pempek as we'll make it thinner and tastes eggier.

Get about 350 g of dough, then add 1 egg and 1 tbsp of water.

You can use a balloon whisk to stir so it has a softer texture.

Once it's mixed, transfer to a piping bag like this.

Slice the dough into 2 : 3 ratio. Use the large one for Kapal Selam, and the small one for Lenjer.

Halve the dough and roll it into a long cylinder like this. To be accurate in shaping the dough, you can weigh it.

However, do it step-by-step by rolling it first. Once they're uniform, you can slice the dough.

This will result in a more even portion.

As we're slicing it with a knife, the ends will be a bit flat. Just make it neat and boil the dough until it's cooked.

TIPS & TRICKS: Boil the Lenjer for 8 - 10 minutes until they float and cooked

The same goes for the Kapal Selam. Halve the dough. Roll it to a cylinder with a wider diameter than the Lenjer.

This will help to make a more uniform Kapal Selam shape.

Now, get a piece of the dough and cover the rest with plastic so they don't dry out.

Prepare a bowl of tapioca flour like this.

Make an even hole on the middle with your index finger. Then, use your thumb and roll the dough.

Smooth out the bottom part so it's nicely rounded. It should look like a pocket, not flat like potstickers.

That'll be so hard to fill.

When you push it in, do it in this position to shape the pocket in this area.

That way, you can fit more filling in. You should widen the inner part, not this top side.

It should look like this, so it's not the top that's wide.

If this top part is not even, just slice it with a knife so it has a nicer shape.

You can fill it with egg and cook it now, but I prefer to shape all of them first.

Do it step by step, one by one, so we can create a more uniform shape.

You can adjust the thickness, but I don't like it too thin so you can taste the Pempek and so it doesn't tear easily.

So, I'm shaping it to a thickness of 7 - 8 mm.

Now, pour the beaten eggs in until 2/3 full or less. If it's too full, it'll leak anyway.

That's why we should make a deep pocket shape. It's so we can taste the egg, too.

It's important to seal the top part here and not lower so the eggs don't leak out.

Pinch the top and seal.

Pinch it gently, unlike when you're sealing dumplings. Don't be too forceful as the dough is soft.

Make sure it's sealed without any tears.

Be careful not to press the middle part as the egg may leak, so handle it gently.

Add the Pempek into boiling water, but cook it at a lower heat than the Lenjer earlier.

This is so the egg is smooth when cooked.

Drop it gently from the side. Don't press the middle part.

Once you've added them all in, set a timer for 10 minutes. If yours are bigger or thicker, it may take up to 15 minutes.

Make sure it's cooked thoroughly. If the flour isn't cooked, it'll have a weird texture and smell.

To make the Curly Pempek, use a baking paper, aluminum foil, a plastic plate, or anything heatproof.

Pipe the dough like this, starting from the center out. It should be a bit hard to pipe out, unlike whipped cream.

However, if it's too hard to pipe out, it means the dough needs to be thinner.

But if the dough is too thin, it won't be able to hold its shape and it'll melt into a puddle.

Once you're done, cut the baking paper so it's easier to boil. Lift it one by one and add into the boiling water.

Add them in slowly. Once it firms up, remove the baking paper and keep boiling for a moment.

Curly Pempek cooks faster than Kapal Selam. Once they float and cook thoroughly, drain them.

The Kapal Selam are all floating and cooked now, so we can drain them, too.

If you won't fry them all or you're making this to sell, make sure they've cooled and you can vacuum seal them.

You can also keep them in an airtight container.

Just like a regular Pempek, this can last 4 days to 1 week in the fridge or 2 - 3 months in the freezer.

As we wait for the Pempek to cool, let's make the vinegar dip or Cuko.

Let's make the blended spices first. Toast the dried shrimp first so it's aromatic and not fishy.

Then, blend it with bird's eye chili, garlic, and water.

Prepare a pan. Boil the shaved palm sugar and water. Dilute the sugar. This is so we can remove any impurities.

You can strain it, but if you're sure that the sugar is clean, just cook it with the blended spices directly.

Then, add vinegar and salt in. I've provided the quantity for the vinegar, but you can adjust it to your taste.

I'm adding a little bit of salt just to balance the flavor and to make it more savory.

Cook it for a moment so the garlic is cooked. Adjust the viscosity to your liking. Mine will be quite thick.

Let's fry the Pempek. Since it's made of flour and eggs, it has a tendency to make the oil pop and burst.

To be safe, prepare a pan with a lid. But the real trick is to fry when it's dry and cooled down.

If you fry it while it's still watery, it'll definitely be explosive.

I prefer frying it on medium heat instead of low heat as the dough will continue to expand and finally explode.

So, use medium or high heat and fry it just for a moment until it's browned and set aside as the filling is cooked.

Be careful when frying the Curly Pempek as there may be some water left in the crevices.

If the oil is popping, place the lid on and continue frying.

It's savory and bouncy with just the right bite like a regular Pempek, unlike the chewy Cilok.

The most important part when making Pempek Dos is when cooking the rice flour dough.

It has to be fragrant and aromatic from garlic and shallots. Also, this recipe use quite a lot of sugar.

That's what will add extra flavor.

When we tear it, it's not chewy.

Rice flour softens the dough, just like in traditional sweets, but here, we added tapioca flour, too, to make it bouncy.

It's combined with the classic sauce that's also fragrant from the garlic and dried shrimp.

Also, the texture of the Curly Pempek is interesting as it's crunchier than the others due to its shape.

It'll nicely absorb all the sauce we pour on top.

The Lenjer is quite easy to make and lastly, I've given you all the tips and tricks to make Kapal Selam.

If you follow the step-by-step, it won't be difficult to make Kapal Selam Pempek.

With Bola Deli Rice Flour, your dish will be uniquely tasty. For more info, visit Bola Deli's social media.

Buy their products at your local supermarket or your preferred e-commerce sites.

If you recook this dish, tag @devinahermawan and @devispantry on Instagram.

Like, subscribe, share, comment, etc. Stay tuned and see you in the next video!