Life in Edinburgh - Coba Bikin Pempek Pake Resep ChatGPT

The text ends up looking like that Delicious real pempek that's authentic Hi I'm Herny I'll try making pempek for my friends and my family I'm sure you know how much I love pempek —it's probably one of my favorite foods I usually ask friends or family to bring me some pempek whenever I come here I never thought I never even considered making pempek before For some reason in my mind making pempek seems really difficult and complicated But recently yesterday my friend Dita tried making pempek and it was delicious And I asked her and it turned out to be not nearly as difficult as I thought I also looked up a few recipes on Instagram recently It actually seems possible and I might as well give it a try So today I'm going to give it a shot But I'll try making it using a recipe from ChatGPT since there were so many different types of recipes on Instagram yesterday And since I'm making it using a Thermomix I tried asking ChatGPT and they actually provided a detailed step-by-step guide What goes into the kayak then set the Thermomix to that temperature So I think I'm going to try following this recipe I already went shopping this morning—I bought fish from the Fishmongers because I wanted fresh fish He should have suggested using mackerel instead—it's the closest match to grouper But it wasn't there earlier which is quite disappointing I asked and they said the person might only be available tomorrow or the day after But I'm working so today is the only day I can make pempek So in the end I used sea bass He said that option two should still work for making pempek So I bought it I also stopped by Asian Store since I needed to buy tapioca flour—it's one of the main ingredients in pempek I keep buying palm sugar and brown sugar for the syrup So I'm going to try making it now Fingers crossed hopefully it works Oh I just realized they said to freeze the fish first before using it It takes about 20 to 30 minutes to reach a semi-frozen state I don't know why But they say it's better when it's colder So I'll do that first Okay I've put it in the freezer for 20 minutes It's supposed to be semi-frozen but it's not really frozen like that But I think it should be fine Dan said that if possible the skin should be removed and cut off to make the texture smoother So I guess I'll peel it off first I'm just not good at handling fish anymore He said it should be easy to peel off like a layer when semi-frozen but surprisingly it turned out to be difficult Okay I'm done peeling it off Seriously please don't judge I just didn't know the most efficient way to do it so earlier I just kept hacking away with a knife Now I'll add the fish I think I'll cut it into smaller pieces first So not too big We'll keep trying to blend it in the Thermomix That's 370 grams not bad at all actually I discarded the skin earlier Okay according to Chat GPT it says to add the fish to the cold Thermomix bowl It lasts for 10 to 12 seconds at a speed of 6 Let's give it a try Okay once it's smooth add salt sugar tole and garlic powder I think half a teaspoon should be about right Add the salt first Actually I think I'll add a bit more so it really tastes bold Keep adding more sugar Totole His sugar might not be that much just a little bit really More than half a quarter teaspoon This part is really just a matter of personal preference when it comes to seasoning Because every recipe uses different amounts and combinations Just like with garlic powder Okay keep mixing for just a few more seconds—about 5 seconds Its speed is also 6 Okay it's getting even smoother now The texture ends up like that Continue as instructed and add more water This water must be cold I don't know why I'm just following the recipe—120 ml Keep stirring at speed 4 for 10 seconds The final step is to add tapioca flour Start with 220 grams Later if it's still too runny gradually add a little more And this I've also seen in several recipes people say it's best not to overmix So it's just a short moment they said only ten seconds It's only 3 so it's not that fast either And I noticed some recipes suggesting you can add flour But according to GPT's note don't Because it says it'll end up becoming The texture won't be bouncy if mixed with wheat flour So just use tapioca flour exclusively Okay I'll skip a bit of the flour the edges aren't fully mixed But he said the texture should be soft and slightly sticky which I think is quite accurate so I don't think I should add more flour since it's not watery Once that's done it's time to shape it I don't really know what shape it should be Maybe I'm just mistaken perhaps trying to make it into a stick Do your best though Don't forget to lightly oil his hands so they don't stick Okay here's a rough draft of the shaping Sorry the form is a bit haphazard But the important thing is that it's now shaped The next step now is just to boil it Simmer in water In gently bubbling water So maybe halfway through it Don't get worked up He continued saying it would be left to float Once it's floating cook for another 2 minutes He also told her to add a little oil to the water So the pempek won't stick together Guys I was starting to worry there wouldn't be any floating at all But one has already floated The rest haven't yet It's already floating it can be lifted shortly I've finished boiling the pempek I think it looks like pempek And it looks good Only later usually they ask to deep fry it Let's keep it healthy—later we'll just air fry it But I need to cool down first They say you shouldn't air fry it right away Wait for it to cool down before placing it in the air fryer So while we're waiting for it to cool let's make the sauce first I don't really want to make too many of them Because we probably don't need that many anyway It's just kind of like eight flood slices really Pretty thick though I actually prefer those thicker ones Just makes the warmth more noticeable I'll also ask ChatGPT how to do it You just need 100 ml of water and aren sugar I already bought them at Asian Store: vinegar garlic red chilies or bird's eye chilies and salt Sure thing let's give it a try I bought quite a bit about 400 grams But the mixture is only around 100 grams I'll think of a recipe that uses palm sugar Maybe something like rolled pancakes I think that would be nice I just realized cutting palm sugar is actually harder than I thought If anyone has tips on how to cut it neatly please share It's a tough kayak that kind Would it better to just plunge it straight into the boiling water Once cut into pieces simply add them to the boiling water Once dissolved stir in the crushed garlic They called it bird's eye chili but since I didn't have any I just used dried chili instead Add it in Add a pinch of salt Just a little bit more that's all I don’t know yesterday I asked at Tajuka They said to add tamarind for better taste But I don’t have any She also brought some from Indonesia So it should be fine no need for tamarind Hopefully it still tastes good Okay now it's ready and the pan has cooled down It's time to put it in the air fryer Taste test It didn’t turn out quite like chocolate since it was just air-fried Maybe frying it deeply would make it browner But I like it air-fried either way I feel that when something's deep-fried the oil sometimes gets really greasy making it feel very oily and unhealthy The texture is actually quite good This chewy snack is just like the one I usually eat The fish's flavor comes through clearly But maybe I can add some seasoning I think I can add a bit more salt and tole So perhaps I'll add a little bit of that And it will be nicer But not bad For the first time I would consider this a success I feel like I added too much vinegar earlier So it's very vinegary But the weather is nice Maybe next time if I can get mackerel I’ll definitely try making it again Though it is a bit expensive really So earlier I bought those fish using sea bass—about three or four of them It's sliced like that so it becomes small pieces The price is 11 pounds So how much is that 250 000 Same as other ingredients No wonder people here are used to selling tempe Usually two slices cost ten pounds Since earlier I made it using 11 pounds of fish Which are the main ingredients Plus tapioca and the rest Perhaps around 15 pounds Up to 13 pounds So nearly 300 thousand Just enough to make 8 pieces of lingering But it's decent enough to soothe the longing And it's not as hard as I thought Apparently Maybe I just need to learn how to shape it properly For a neater look But overall it tastes really good Tasty right Delicious Just like tempeh The real deal Yes