PEMPEK PALEMBANG

If nobody plans to go out, just try making Pempek palembang own. Not too difficult, let alone the traditional recipes can be adjusted to taste. Also cukonya spicy sweet can be made in accordance favorites. Do not forget to see the special note in this recipe yes!

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.
Palembang Pempek dough ready formed according to taste. To Pempek submarines, grab the dough taste, shape like a bowl, fill it with raw chicken 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.
Shape dough into balls and fry in hot oil over low heat until the float and mature.
Vinegar Sauce:
Cook brown sugar with enough water to dissolve.
Bawnag puree of white and cayenne and add to the stew of sugar and bring to a boil.
Enter the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.
Serve Pempek palembang with mashed shrimp.

Note:
Choose fish, fresh mackerel and take the meat and then puree until the white fibers of the meat is raised.
To 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 the fish bowl, half bowl of water used as well).
Amount of starch used is adjusted to the level of resilience Pempek palembang desired. The more starch would be more chewy or hard.
Traditionally Pempek palembang presented without the yellow noodles.
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