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| Pempek Palembang |
To make pempek are a little tricky because it must require multiple stages or processes that could be pempek delicious and tasty. When viewed in terms of the material can be found easily on the market, to make a delicious pempek you should be a little more patient and meticulous.
Ingredients & cooking materials required:
1.5 kg of corn starch with good quality
1 kg of fish belida milled (or if none, recommended to be replaced with a cork or mackerel fish, because it has a taste and texture that is almost the same after it is cooked and eaten instead of using other types of fish)
hot water in a large pot that was given 2 tablespoons cooking oil
1 tablespoon salt / to taste
1 packet seasoning
1 cup of cooked ice water
How to make pempek
First mix the minced fish with ice water and salt and seasonings, minced fish stir until completely mixed dough.
Then add the corn starch in milled fish batter was sufficiently supple dough that can diuleni and no longer sticky. (for a little or a lot depending on the level of resilience of its sago we want, in order to taste the fish actually tasted, not too much to give sago)
To form a coat dough with a little flour hands to prevent sticking, then shape according to taste (can be in the form of oval or can be filled with eggs)
Boil mixture until dough pempek pempek actually float, then remove and drain.
Materials for vinegar
250 gr palm sugar
50 gr tamarind water
1 liter of clean drinking water
200 grams of garlic, wash and finely chopped
1 teaspoon salt
2 tablespoons dried shrimp, which is already in puree
15 pieces of cayenne pepper, then smoothed (the level of spiciness to taste)
To serve pempek, pempek put on a plate, then pour vinegar on top. for those of you who like noodles, you can mix the wet noodle in presenting pempek and add cucumber.
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