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.

Ingredients
Marinade Fish
-
Gurame Fish Fillet 1.0 kg
-
Knorr Chicken Powder 1kg 14.0 g
-
Salt 8.0 g
-
Paprika Powder 5.0 g
-
White Pepper 2.0 g
-
Coriander Powder 2.0 g
-
Sugar 5.0 g
How to Make Batter Mix and Flour Mix
-
Milk Powder 200.0 g
-
All-Purpose Flour 1300.0 g
-
Knorr Chicken Powder 1kg 20.0 g
-
Salt 2.0 g
-
Ice Water 1.0 l
How to Make Pesmol Seasoning
-
Garlic, grounded 30.0 g
-
Shallots, grounded 20.0 g
-
Ginger, grounded 20.0 g
-
Unsalted Butter 50.0 g
-
Instant Coconut Milk 70.0 ml
-
Water 100.0 ml
-
Knorr Chicken Powder 1kg 5.0 g
-
Sugar 2.0 g
-
Cayenne Pepper 30.0 g
-
Cucumbers 70.0 g
-
Carrots 70.0 g
-
Tomatoes 40.0 g
-
Curry Leaves 10.0 g
-
Frying Oil, as needed
Preparation
-
Marinade Fish
- Mix all the ingredients, leave it in the refrigerator ± 1 hour.
-
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.
-
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.
-
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.