Pempek Palembang

Recipe How to make Pempek. If there is no plan to the outdoors, try to make pempek own. Not too difficult, let alone the traditional recipe can be adjusted to taste. Spicy sweet cukonya also be made according to preferences. Do not forget to see the special note on this recipe !



Ingredients:

1 cup (1 part)
Minced Mackerel Fish
1 cup (1 part) Water
Salt to taste
2 tablespoons cooking oil
Starch to taste

Cuko sauce:

1 kg of brown sugar is good, chopped cayenne pepper to taste 200 g of garlic 3 tablespoons white vinegar / water acid / lime juice salt to taste 2 liters of water.

How to Make:

Mix the minced fish with water and salt until completely dissolved and quite salty. Add enough flour until dough can diuleni (much less flour depending on the desired firmness). If you like a chewy can be used more widely. Pempek prepared dough is formed according to taste. To pempek submarine, take the dough to taste, a bowl, fill with raw eggs and then paste that does not leak. Boil in boiling water over medium heat until the float. Remove and drain. Enter in cold water. To pempek lenjer, shape the dough like a cylinder and then boiled to remove and masukkian floating in cold water. To andaan, take the dough taste, add a little onion or green onion slices seta eggs and stir well. Form the dough into balls and fry in hot oil over low heat until the float and mature.

Vinegar Sauce:

Cook brown sugar with enough water until dissolved. Bawnag puree of white and cayenne pepper into the stew and add the sugar and bring to a boil. Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. Lift and strain. Serve with mashed pempek with dried shrimp.

Note:

Choose a fresh mackerel and take the meat and then puree until the white fibers of the meat is raised. For this traditional recipe, measuring fine mackerel meat in a container or bowl. Then add as much water as the size of the fish meat (eg, if half the fish bowl, half bowl of water used as well). Amount of starch used adjusted to the desired level of resilience pempek. The more starch will be more chewy or hard. Traditionally served without noodles pempek yellow.