Pempek as Indonesian Foods

Pempek is a typical menu of Palembang. Pempek made from raw materials processed fish with flour with a variety of unique shapes. There is the so-called submarine, lenjer, and others. Usually this pempek be eaten with watery sauce made from vinegar sauce and sugar. In addition, there are extra noodles and pickles in it. When eaten, the tongue will JBers really spoiled because there is a sense of savory, sweet, sour and salty all at once.

Pempek or Empek-empek is typical food from South Sumatera. Pempek Palembang made from fish and corn starch. The food is widely popular because it tastes savory and spicy sauce, sour, and sweet. Vinegar or cuko (in Palembang). Cuko made from boiled water, then add brown sugar, ebi shrimp and mashed cayenne pepper, garlic, and salt. For the indigenous people of Palembang, cuko from the first made spicy to increase appetite. But with the influx of migrants from outside the island of Sumatra, the current commonly found cuko with a sweet taste to those who do not like spicy. Cuko can protect teeth from caries (decay enamel and dentin), because in one liter of solution for pizza sauce is usually contained 9-13 fluoride. The complement to the distinctive taste is eating food are slices of fresh cucumber dice and yellow noodles.

Ingredients

300 g of fish fillet, mashed

200 g of corn starch

200 flour wheat

1 egg

Water

Salt

3 onion white, pestle rough

1/2 pepper, puree

Kuah Cuko:

2 Onion white

3 small size red Sugar

8 Chili spicy

2 Acid Java

1 Cuka

Complement:

Cucumber, cut into small cubes

Step

1.                     Mix the fish mackerel that have been mashed, corn starch, flour, and spices (garlic + pepper + salt), knead by hand. Then enter the water little by little until all well blended. The dough should not be too dilute, water supply if it were stopped when the dough can be shaped / molded.

2.                     Form the dough according to taste, can be also round and flat oval.

3.                     Heat water to boil Pempek dough is formed, if the water is boiling enter the batter one by one.

4.                     Lift Pempek when it floats on the surface of the water, then drain.

5.                     Puree the chilies + garlic + salt. Boil the water and add the spices. Add brown sugar, tamarind and vinegar into it. Aduk2 continue until the remaining 1/2 td initially or until dark brown sauce, correction of flavor when it is fitting turn off the stove.

6.                     Recently cuko strain broth through a colander.

7.                     To serve, fried Pempek had boiled until cooked / golden brown. Then arrange on a plate, put the cucumber who is already dipotong2 on it, then flush with gravy Cuko.