Pempek Keju

Pempek Keju (Fish Cake with Cheese Filling)

pempek fish cake ingredients:
150 grams all-purposeflour
1,800 ml water
6 cloves garlic,grated
900 grams spanish mackerel fillet,mashed
6 tablespoons salt
3 tablespoons sugar
3 teaspoon seasoning
1,500 grams sago starch
500 grams cooking oilfrom frying
25 grams sago starchfor coating

filling ingredients:
500 grams cheddar cheese,cubed

cuko sauce ingredients:
1,200 grams brown palm sugar,finely chopped
4,500 ml water
25 grams tamarind
1 tablespoon salt
6 tablespoons vinegar

ground spices for cuko:
18 cloves garlic

sambal ingredients:
150 grams green bird’s eyechili pepper
900 ml water
1½ teaspoons salt

sides:
90 grams ebi (dried shrimps),toasted, ground
12 (1,200 grams) cucumber,deseeded, diced
600 grams fresh yellow noodles

1. Pempek: boil all-purpose flour, water, and garlic and in the same time stir it until thick. Remove it from heat and let it warm.
2. Pour it into the Spanish mackerel. Knead it. Add in salt, sugar, and MSG. Slam the dough repeatedly until it is elastic. Add in sago starch. Mix it well.
3. Coat your hand with sago starch. Take 50 grams of pempek dough. Flatten it. Form it into a vessel with the lower side is thicker than the body.
4. Fill it with cheese. Close and firm its edge. Repeat it until all dough and cheese are used.
5. Boil it in 2,000 ml water added with 1 tablespoon cooking oil until it is done. Remove it from heat and drain it. Let it cool.
6. Fry pempek over medium heat until it is golden yellow.
7. Cuko: boil brown palm sugar and water until dissolved. Strain it. Add in ground garlic, tamarind, water, and salt. Cook it until thickened and boiling. Strain it.
8. Sambal: boil green bird’s eye chili pepper, water, and salt until the liquid is bubbling. Grind it along with the boiled water.
9. Serve Pempek Keju (Fish Cake with Cheese Filling) with cuko, sambal, and its sides.