What is the Pevec?
Pevec is a type of small fish cake that comes from Indonesia. It is produced by a combination of ground fish with tapioca flour and creating a dough into a particular shape. Sometimes fillings such as eggs, papaya, fish skin, tofu or shrimp are added. The dough can be cooked, steamed, fried or any combination before serving. If it is not used as part of a larger entrance, the Pemek can be served with a type of sweet and acid sauces called cuah cuko and then sprinkled with powder, dried shrimps or served with crispy, while the Pemek can be transferred to their own names and each of them. A long protocol -shaped cake is called Lenjer and a small ball is Adaan . When the dough is wrapped around the egg, it is known as dripping Selam , if tofu is filled, it will become stroke , and when the papation is filled, it is called pisel . There are also many other variations. One of the mainH Taste elements are used fish. Fish is traditionally one of any number of local varieties, including snakes and wahoo, although mackerel is often used outside Indonesia. The meat of the fish is separated from bones and skin and either dried and converted into a powder or artificial to a very smooth paste.
Earth, some ice water and tapiocal flour, sometimes mixed with small wheat flour, mix together. The dough is then kneaded until it has a very even and soft texture. Unlike some other types of dough, the dough should be mixed and a kneaded manner that does not include air into the mixture to ensure that the final product is heavy and solid.
Some versions of the Pevek, such as culminate , add additional ingredients such as sliced fish leather, and incorporate it directly into the dough. Other variations, such as Kapal Selam, wrap the dough around the ingredients, in this case eggs with solid harding. Whatever PAny river, the dough is created in the desired shape and is then ready to cook.
Most of the Pemek are either boiled in water or steaming until it is done, a process that can sometimes take an hour or longer. Some varieties, such as Lepal Selam, are deeply fried in oil. Another option is a parboil or steam the fish cake to cook it, and then fry it to create a texture.
The traditional way to serve a Pemek is Kuahu Cuko sauce made of cane sugar, vinegar, garlic and chili peppers that are cooked in boiling water. The finished bowl can be sprinkled with dried, powder shrimp or have a small amount of shrimp powders on the side. It can also be used as an element in foods such as sokwan soup.