Pempek (Palembangnese Fish Cake)
pempek (fish cake) ingredients:
250 grams spanish mackerel fillet,mashed
200 grams sago starch
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon seasoning
1,500 ml waterfor boiling
cooking oil for frying
1 egg, beaten,for the filling
flour porridge ingredients:
20 grams all-purpose flour
200 ml water
2 cloves garlic,grated
cuko sauce ingredients:
100 grams tamarind
550 grams brown palm sugar,finely chopped
2,000 ml water
1¼ teaspoons salt
cuko ground spices blend:
2 tablespoons tongcai(salted radish)
10 cloves garlic
1 tablespoon ebi(dried shrimp),
green sambal ingredients:
10 green bird’s eye chili peppers
50 ml water
1/8 teaspoon salt
sides:
100 grams yellow noodles
1 cucumber, chopped into small pieces
25 grams ebi (dried shrimp),toasted, ground for complements
1. Flour Porridge: boil all ingredients. Stir it until the porridge is bubbling. Remove it from heat. Let it cool.
2. Knead Spanish mackerel until elastic. Add in flour porridge, salt, sugar, and seasoning. Knead the dough until it is elastic and does not stick.
3. Add in sago starch gradually while mixing it well.
4. Form the dough into a cone. Fill it with ½ teaspoon egg. Close and firm the edge of the cone. Repeat it until all dough and filling ingredients are used.
5. Boil pempek until they are floating in the pan. Remove from heat.
6. KuahCuko: Boilcuko ingredients until the solid ingredients are dissolved into the liquid. Remove it from heat and strain it. Add in cuko ground spices blend. Bring them to boil. Remove it from heat. Set it aside.
7. Green Sambal: Boil together all sambal ingredients until the liquid is bubbling. Remove it from heat. Ground it. Set it aside.
8. Fry pempek in hot oil until pale brown and crispy on the outside.
9. Pempek (Palembangnese Fish Cake) is ready to serve with its sides, a drench of cuko, green sambal, and a sprinkle of ebi.