Brilio.net - Pempek, a typical Palembang food made from fish and sago flour, is always a favorite of many people. However, the process of frying pempek is often a challenge. Some of the results are not crispy enough, oily, or even explode when fried. If you have experienced something similar, don't worry! This article will discuss tricks for frying pempek so that it is crispy, perfectly cooked to the inside, and of course without the risk of exploding as summarized by BrilioFood from various sources.
Why can pempek explode when fried?
One of the main problems when frying pempek is the risk of explosion which can cause hot oil to splash everywhere. The main cause is the water content trapped inside the pempek. When the pempek is heated in hot oil, the water vapor seeks a way out, causing a small explosion.
In addition, pempek that is fried directly from frozen conditions is also at risk of exploding due to the extreme temperature difference between the hot oil and the surface of the pempek.
Tricks for frying pempek so that it is crispy and perfectly cooked.
illustration photo: Luis Widarto
To avoid problems such as pempek exploding or not cooking evenly, here are some tricks you can try:
1. Boil the pempek first.
Before frying, make sure the pempek has been boiled until cooked. This boiling is important to ensure that the inside of the pempek is perfectly cooked. Here are the steps:
- Boil water in a large pan, add a little oil so the pempek doesn't stick.
- Put the pempek into boiling water.
- Wait until the pempek floats to the surface of the water. This indicates that the inside is cooked.
- Remove and drain until completely dry before frying.
2. Make sure the pempek is dry before frying.
After boiling, make sure the surface of the pempek is completely dry. You can use kitchen paper or a clean cloth to absorb the remaining water on the surface of the pempek. This step is very important to prevent water vapor from being trapped when frying.
If you are using frozen pempek, let it sit at room temperature until it has a soft texture before frying.
3. Use quality cooking oil.
High-quality cooking oil will produce a crispier texture and beautiful color on the pempek. Avoid using used oil because it can affect the taste and aroma of the pempek.
4. Heat the oil to the right temperature.
Oil temperature is the key in the frying process. Oil that is too hot can make the outside of the pempek burn quickly while the inside is still raw. Conversely, oil that is not hot enough will make the pempek absorb too much oil so that the texture becomes oily.
The ideal temperature for frying pempek is around 170-180C. You can test the oil temperature by adding a little flour mixture; if small bubbles appear around the flour, it is a sign that the oil is ready.
5. Fry in batches.
Do not put too many pempek in the pan at once because it can drastically lower the oil temperature. Fry one by one or in small batches so that each piece cooks evenly and does not stick together.
6. Use medium heat.
Use medium heat when frying to ensure the outside and inside of the pempek are cooked at the same time. Too high a heat will cause the outside to burn quickly before the inside is cooked perfectly.
7. Drain properly.
After frying until golden brown, remove the pempek and drain on kitchen paper to absorb excess oil. This step also helps maintain the crispy texture on the surface of the pempek.
Additional tips to prevent pempek from exploding.
- If you are worried about the risk of exploding, prick the surface of the pempek with a fork before frying. This method helps the water vapor to escape slowly without causing an explosion.
- Avoid shaking or moving the pempek too often while it is in the pan because it can trigger an explosion if there is trapped water vapor.
- Do not put frozen pempek directly into hot oil because the extreme temperature difference can cause a small explosion.
Delicious presentation of pempek.
After successfully frying with the tricks above, serve the pempek with Palembang's signature sweet and sour cuko sauce. Add fresh cucumber slices and sprinkles of shrimp to complete the flavor of this dish.
If you want a variety of flavors, you can also try combining pempek with your favorite chili sauce or sambal.
Frying pempek so that it is crispy and cooked through without the risk of exploding does require special attention at every step. Starting from boiling, drying, to adjusting the oil temperature when frying, all must be done carefully to get the best results.
By applying the tricks above, you will not only get perfect fried results but also a safer and more enjoyable cooking experience. Good luck!