Making Ekado

Source of animal protein which is good enough we can get from fish. Various products such as processed fish siomai, mpek-mpek, is not foreign to eat our friends everyday. In addition to mpek-mplek siomai and there is one more processed fish products are worth a try is ekado. Ekado is processed products made from minced fish meat with the addition of flour and spices. The specifications of this product is dough fish meat dumplings wrapped in leather and shaped like a pouch which tied the top with chives leaves. Ekado is a product that is ready to serve (ready to serve products).


A. Raw Materials and Supplementary Materials

In general, raw materials are used mainly ynag mackerel or yellowtail. The most important raw material requirements are the freshness of the fish. Additional materials used were as many as 5% starch. Dumpling skin as a wrapper (+ 50 sheets for 500 grams of fish meat paste). While Umbu-spices used as follows:
- Salt 1.5 to 2%
- Sugar 1.5 to 2%
- Sesame oil 3%
- Onions 5%
- Garlic 3%
- Pepper smooth 0.5%
- Seasonings cook 1%
- Leaves onion to taste

B. Making way Ekado

1.
Difillet fish, soaked in cold water for 5 minutes to 10 minutes, remove the skin.
2.
Squeeze the fish fillets that have been soaked by using filter cloth or other means of presses.
3.
Roughly chopped fish meat-rough (not too fine).
4.
Garlic, onions and dun onion sliced / chopped finely.
5.
Mix fish meat that has been chopped with spices: salt, sugar, pepper powder, sesame oil, tapioca flour and spices. Then add garlic, onions and scallions.
6.
Take a piece of dumpling, then place a tablespoon of meat mixture on top. Wrap the bag with a shape like a leaf and tied with chives (chives dilayukan before use leaf first).
7.
Ekado ready to be frozen and stored in low temperatures, in addition to frozen ekado can also directly fried and served with chilli sauce and tomato sauce.

From : http://bisnisukm.com/pembuatan-ekado.html