Pempek Palembang

Material: 
1. Sago Tani (can be purchased at HERO) as much as 3 pack @ 500gr (total 1500 g)
2. Huge spanish mackerel (1 kg, when milled / cleaned to 700 grams)
3. Salt to taste (for 1 cup = 1 tablespoon salt)
4. Seasonings (Ajinomoto) taste (2 teaspoons)
5. Cold water ripe
6. Hot water (for boiling) that given a little cooking oil.

How to make:
    Clean the mackerel and fish minced meat grinder used, only the meat only, skin and thorns removed.
    Combine the minced fish with cold water with a ratio of 1:1 (or 1:3 / 4 to better feel the fish).
    Measure with a bowl of meatballs (small / medium) and when to 2 1 / 2 bowl, mix with cold water as much  as 2 1 / 2 cup as well (or less, depending on the going much sago or not).

    Enter the size of salt tablespoon finely pressed, a total amount of fish and water bowl, in this case as much as 5 tablespoons pressed.

    Enter the same seasonings (Ajinomoto) and stir well.

    Enter sago flour slowly while stirring and diuleni. When the proper dose, will be used as much as 1 kg of sago flour, when most of the water, the more necessary sago and fish flavor is less pronounced.

    When the dough is smooth (not sticky), can be formed round or oval (lenjer) with hand ditawuri then boiled sago flour. After pempek float boiled, lift, rain, and then fried or ready to eat.

    When you are accustomed to, can make pempek content of raw eggs, such as pastels mempuat (see example picture on another page).

 

Materials cuko / gravy pempek:

1. 250 grams palm sugar

2. 50 grams of acid Java, avoid using vinegar kitchen

3. 750 ml water

4. 5 cloves garlic, finely chopped

5. 2 tablespoons dried shrimp, mashed

6. 1 teaspoon salt

7. 10 d 20 pieces chili pepper, crushed (optional spicy).
How to make:

    Boil palm sugar (red), tamarind, water, then strain.
    Add garlic, dried shrimp, cayenne pepper and salt, bring to a boil again and lift.
    Vinegar is ready served with pempek.