Currently pempek presence not only in Palembang alone. But almost every region in Indonesia has been widely known traditional foods are also often called by the name-empek empek this.
Recipe Pempek Palembang
1 cup (1 part) Mackerel Fish Flakes
1 cup (1 part) Water
Salt to taste
2 tablespoons cooking oil
Starch taste
Cuko sauce:
1 kg of brown sugar is nice, cut into pieces
cayenne pepper to taste
200 g garlic
3 tablespoons white vinegar / water / acid lime juice
salt to taste
2 liters of water
How to Make Pempek Palembang
Mix the minced fish with water and salt until completely dissolved and quite salty.
Add enough flour until dough can diuleni (lots of little starch depending on desired firmness). If the love that can be used much more supple.
Pempek prepared dough is formed according to taste. To pempek submarine, take enough dough, bowl, fill with raw eggs and then paste from leaking.
Boil in boiling water over medium heat until the float. Remove and drain. Enter in cold water.
For pempek lenjer, shape the dough like a cylinder and boiled until then lift and masukkian floating in cold water.
For andaan, take the dough to taste, add a little fried onions or sliced leeks seta eggs, mix well.
Form dough into balls and fry in hot oil over a low heat until the float and mature.
Vinegar Sauce:
Cook the brown sugar with just enough water to dissolve.
Bawnag white puree and cayenne pepper and add to the boiling sugar and bring to a boil.
Enter the vinegar and salt. Simmer over low heat for 1 hour until slightly thickened. Remove and strain.
Serve with mashed pempek with ebi.
Note:
Choose fresh mackerel and then take the meat puree until the white fibers of the meat up.
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