Pesmol
Pesmol is a typical Sundanese food from West Java that has a savoury, sour, sweet and spicy flavour. The texture and taste of the salted egg will blend perfectly, and it will arouse your customers' appetite.
Main courses
Ingredients
Marinade Fish
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Gurame Fish Fillet 1.0 kg
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Knorr Chicken Powder 1kg 14.0 g
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Salt 8.0 g
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Paprika Powder 5.0 g
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White Pepper 2.0 g
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Coriander Powder 2.0 g
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Sugar 5.0 g
How to Make Batter Mix and Flour Mix
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Milk Powder 200.0 g
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All-Purpose Flour 1300.0 g
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Knorr Chicken Powder 1kg 20.0 g
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Salt 2.0 g
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Ice Water 1.0 l
How to Make Pesmol Seasoning
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Garlic, grounded 30.0 g
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Shallots, grounded 20.0 g
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Ginger, grounded 20.0 g
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Unsalted Butter 50.0 g
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Instant Coconut Milk 70.0 ml
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Water 100.0 ml
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Knorr Chicken Powder 1kg 5.0 g
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Sugar 2.0 g
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Cayenne Pepper 30.0 g
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Cucumbers 70.0 g
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Carrots 70.0 g
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Tomatoes 40.0 g
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Curry Leaves 10.0 g
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Frying Oil, as needed
Preparation
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Marinade Fish
- Mix all the ingredients, leave it in the refrigerator ± 1 hour.
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How to Make Batter Mix and Flour Mix
- Mix ice water, all-purpose flour (300g), and Knorr Chicken Powder (10g). Set aside the batter mix.
- Mix milk powder, all-purpose flour (1kg), Knorr Chicken Powder (10g), and salt. Set aside the flour mix.
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How to Make Pesmol Seasoning
- Heat oil, cook the ginger, garlic, and shallots until cooked and flavourful.
- Add the butter, after melting, add Knorr Salted Egg, cook until foamy, then add the coconut milk.
- After mixed well, add water until the thickness is sufficient, then season with Knorr Chicken Powder, salt, sugar and Knorr Lime Powder.
- Then add cayenne paper, carrot, cucumber, tomato, and curry leaves, cook until done.
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How to Cook Pesmol
- Heat oil.
- Put the fish in the flour mix, stir, then put in the batter mix, then put it back into the flour mix, then knead until textured, fry until done.
- For serving, pour fried fish with pesmol sauce.
