Pempek is a traditonal food from Palembang, South Sumatera Indonesia. It’s the icon of Palembang city made mainly from fish. People there adore this food, they eat every time even in the morning. 🙂 Many things to do to make this food, but it’s worth it, we have delicious food. Palembang is surrounded by huge river called Musi river, there are fish live there belida is one of those. But now it’s rare and expensive. So we can use other kind of fish such as tenggiri. The key of pempek is fresh and good quality fish.
- 250 grams minced fish, usually use tenggiri or belida
- 1 cup cold water
- 2 cup stretch flour
- 3 minced garlic cloves
- Water for boiling
- 1/2 cup palm sugar
- 4 red chilies
- 3 garlic cloves
- 1/2 tablespoon tamarin paste
- 2 cups of water
- Whisk gently: water and minced fish about 5 minutes until smooth
- Add stretch flour into it, knead until the dough is not sticky on hands
- Make round or long cylindrical shape
- Boil water on the stove, add the dough until they are floating. Floating means done.
- Sauce (cuko): Boil water and palm sugar. Add minced garlic and chilies, tamarin paste and salt. Boil until water reduced about half.
- Serve: Cut boiled pempek into small pieces, fry about 1 minutes. Serve with cuko.
- Done. 🙂