Material:
1 cup (1 part) Milling mackerel
1 cup (one part) white water
Salt to taste
2 tablespoons cooking oil
Adequate starch
Cuko Sauce:
1 kg of fine brown sugar, cut into pieces
cayenne pepper to taste
200 g garlic
3 tablespoons white vinegar / tamarind / lime juice
salt to taste
2 liters of water
How to Make:
# Mix the minced fish with salt and water until completely dissolved and quite salty.
# Add enough flour until dough can diuleni (much less starch depending on the desired elasticity). If you liked that could be used more supple.
# Dough Pempek palembang ready formed according to taste. To Pempek submarines, take the dough sufficiently, forms such as bowls, fill with raw eggs and then glue it in order not to leak.
# Boil in boiling water on medium heat until floating. Remove and drain. Enter in cold water.
# To Pempek lenjer, shape dough like a cylinder and simmer until the float and lift and masukkian in cold water.
# To andaan, take the dough to taste, add some fried onions or sliced leeks Seta eggs, mix well.
# Form the dough into balls and fry in hot oil over low heat until the float and mature.
Vinegar Sauce:
# Cook the brown sugar with enough water to dissolve.
# Puree bawnag white and cayenne pepper into the stew and add the sugar and bring to a boil.
# Put the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.
Palembang Pempek # Serve with mashed shrimp.
Note:
* Choose 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 the container or bowl. Then add as much water as the size of the fish meat (eg, if half a bowl of fish, half a bowl of water used as well).
* The number of starch used is adjusted with the level of resilience Pempek palembang desired. The more starch would be more chewy or hard.
* Traditionally Pempek palembang presented without the yellow noodles.
