RESEP PEMPEK PALEMBANG

2. 

   Pempek 

Ingredients :

Fish Cake : 

• 500 gram flesh of Spanish mackerels, grinded –

you can also used other fillet fish such as herring, pangasius

• 3 egg yolks

• 200 ml ice water

• 2 tablespoons  salt

• 1 tablespoon white sugar

• 1 teaspoon white pepper powder
• 1 teaspoon garlic powder
• 3 tablespoons vegetables oil
• around 800 – 1000 g sagoo/tapioca flour

Soup (Cuko) :

• 250 g palm sugar

• 2 tablespoons white sugar

• 6 cloves of garlic, no need to peel the skin
• 25 g bird’s eyes chillies
• 1/2 teaspoon salt
• 1 tablespoons of tamarind (depend how sour you want the soup )
• 25 ml water

Additional Ingredients :

• Cucumber

• Egg noodle, cooked
• Grinded dried shrimp (ebi) – optional

Directions :

3. Grind all the ingredients to make fish cake, except sagoo/tapioca flour. Mix them well.
4.  Then take 1 tablespoon of fish batter, add about 2-3 tablespoons of sagoo flour, mix and shape  pempek as you wish (usually long and round). Set aside and shape the rest of batter until finished.
5.  Boil the water using saucepan, and cook the pempek, about 15 minutes. When they are coming up to the surface, mean it cooked. Set aside.
6. Deep fry the cooked pempek.
7. Make the soup (cuko): boil the water with all the ingredients until sugar is dissolved. Then grind the sauce using food grinder or hand mixer,  filter.
8. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).