PEMPEK SPECIAL PALEMBANG (INDONESIA)

PEMPEK SPECIAL PALEMBANG (INDONESIA)

INGREDIENTS

1. 500 gr Mackerel Fish
2. 2 Garlic grains
3. 120 gr Sago Flour
4. 60 grams of flour
5. 300 ml of water
6. Salt
7. Pepper
8. Sugar
9. Egg for filling

Cuko Sauce Material:

1. 30 grams of Brown Sugar
2. 2 Asem Jawa
3. Vinegar
4. 200 ml of water
5. 3 pcs Garlic
6. 2 tbsp Ebi
7. 1 tbsp. Tongcai
8. Chili according to taste
9. Salt
10. Pepper

INSTRUCTIONS
Pempek:
Blend the Mackerel and garlic fish, add water.
Add the mashed fish into a large bowl, add flour, sago flour, pepper, sugar, salt and water. Knead.
Form then fill with eggs.
Boil until the pempek floats for about 20 minutes. Lift and drain until the pempek doesn't contain much water.
After pempek tiris, fry pempek until cooked or browned.

Cuko Sauce:
Add water, tamarind, cayenne pepper, garlic, cai casks, ebi, brown sugar, a little salt, pepper, and vinegar, bring to a boil.
Blend the ingredients that have been boiled using a hand blender. Lift and strain.
Serve it.

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