Empek - Empek Palembang

Pempek recipe is taken from detikfood Palembang, who know someone tries to make pempek palembang own. Who knows this recipe handy and useful.

If there is no plan to the outdoors, just try to make pempek palembang own. Not too difficult, let alone the traditional recipes can be adjusted to taste. Also spicy sweet cukonya can be made according to preference. Do not forget to see the special note on this recipe yes!

Material:
1 cup (1 part) Tenggiri Minced Fish
1 cup (1 part) White 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 / lemon juice
salt to taste
2 liters of water

Directions:
1. Mix the minced fish with water and salt until completely dissolved and quite salty.

2. Add enough flour until dough can diuleni (much less starch depending on the desired elasticity.) If you liked that could be used more chewy.

3. Palembang pempek dough ready formed according to taste. To pempek submarines, take the dough taste, shape such as bowl, fill with raw chicken eggs and then paste it to not leak.

4. Boil in boiling water on medium heat until floating. Remove and drain. Enter in cold water.

5. To pempek lenjer, shape dough like a cylinder and boiled until then lift and masukkian floating in cold water.
6. To andaan, take the dough to taste, add some fried onions or sliced ​​scallions seta eggs, mix well.  

7. Shape dough into balls and fry in hot oil over low heat until the float and mature.

Vinegar Sauce:

1. Cook brown sugar with enough water until dissolved.
2. Bawnag puree white and cayenne pepper into the stew and add the sugar and bring to a boil.
3. Enter the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.
4. Palembang pempek Serve with mashed ebi.

Note:

Select a fresh mackerel fish 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). The number of starch used is adjusted to the level of resilience pempek palembang desired. More and more starch will be more chewy or hard. Traditionally pempek palembang presented without yellow noodles.

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