Stir-fry Pempek (Stir-fry Indonesian Fishcake)

Pempek (Indonesian fishcake) tossed in a sweet-savory sticky sauce with fish balls, vegetables, and egg. It’s pretty fully loaded and almost taste the same with mie goreng but low-carbs

Stir-fry Pempek

Ingredients

• 200g pempek (Indonesian fishcake)
• 2 tablespoons vegetable oil
• 1 large shallot, chopped
• 2 garlic, finely minced
• choy sum or bok choy
• a handful of beansprouts
• 5 fishballs, quartered
• 1 large egg
• salt and pepper to taste
• toasted sesame oil

Stir-fry sauce

• 2 tablespoons sweet soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 50 ml of water

Direction

1. In a small bowl combine together kecap manis, soy sauce, oyster sauce, and water, mix well to combine. Set aside.
2. Heat about 1 tablespoon vegetable oil in a non-stick frying pan. Add thinly sliced pempek, shallow fry until pempek softened and lightly brown on both sides. Remove from the pan and set aside.
3. Add another tablespoon oil to the pan, stir-fry sliced fish balls, chilies, shallots, and garlic until fragrant.
4. Stir in vegetables, cooked pempek, and sauce, toss for 1-2 minutes until sauce reduced. Move everything to the one side of the pan, and scramble the egg on the other side.
5. Add bean sprouts, scallion, and toasted sesame seeds. Mix everything together and serving immediately with wedges of lemon.