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
- 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
- 2 tablespoons sweet soy sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 50 ml of water
- In a small bowl combine together kecap manis, soy sauce, oyster sauce, and water, mix well to combine. Set aside.
- 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.
- Add another tablespoon oil to the pan, stir-fry sliced fish balls, chilies, shallots, and garlic until fragrant.
- 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.
- Add bean sprouts, scallion, and toasted sesame seeds. Mix everything together and serving immediately with wedges of lemon.