PEMPEK FROM INDONESIA

For the pempek palembang

• 300 grams Spanish mackerels (flesh of, ground)
• 100 ml warm water
• 1 teaspoon salt
• 200 grams sago palm flour
• 100 grams wholewheat flour
• 6 eggs (broken into a bowl)

For the soup

• 750 ml water
• 5 cloves garlic (crushed)
• 5 chilli (chopped)
• 1 tablespoon soy sauce
• 150 grams sugar
• 150 grams brown sugar
• 1 teaspoon salt
• 3 tablespoons vinegar
• 2 cucumber (cut into cube sized pieces)
• 100 grams noodles (wet)
• 150 grams dried shrimp (ground)

Method

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
2. Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
3. Boil some water and put pempek one by one. Wait pempek until it floats at the surface. Take them out and drained.

Soup:

1. Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was soluble. Filter the dregs. Add vinegar and mix it.
2. Fry pempek in much oil enough. Take them out and drain when they are brownish.

Serving:

1. Cut fried pempek into bite sized pieces and put in a plate.
2. Add noodles and cucumbers above them and pour the soup.
3. Pempek kapal selam is ready to be offered.