how to make pempek

In further developments, used also other types of river fish, such as fish putak, toman, and persuasion. Marine fish species are also used as Tenggiri, Red Snapper, parang-parang, yellow tail, and the fish.
Pempek material:1. Sago Tani  as much as 3 pack @ 500gr (total 1500g)2. Huge spanish mackerel (1 kg, when milled / cleared into700 grams)3. Salt to taste (for 1 cup = 1 tablespoon salt)4. Seasonings taste (2 teaspoons)5. Cold water ripe6. Hot water (boiled) are given a little cooking oil.

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How to make:* Clean the mackerel and fish minced meat grinder used, onlymeat only, skin and thorns removed.* Combine the minced fish with cold water with a ratio of 1:1(Or 1:3 / 4 to better feel the fish).* Measure with a bowl of meatballs (small / medium) and when to 2 1 / 2bowl, mix with cold water as much as 2 1 / 2 cup as well (orless, depending on the going much sago or not).* Enter the fine salt with a tablespoon size pressed, much asthe number of fish and water bowl, in this case as much as 5 tablespoonspressed.* Enter the same seasonings and stir well.* Enter the sago flour slowly while stirring.When the proper dose, will use corn starch as much as 1 kg, ifmostly water, the more necessary sago and fish taste lessfelt.* When the dough is smooth (not sticky), can be formed roundor oval (lenjer) sprinkled sago flour by hand and then boiled.After Pempek float boiled, lift, rain, and then fried or preparedeaten.* When you are accustomed to, can make Pempek raw egg contents,like making pastels

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Materials cuko / gravy pempek:1. 250 grams palm sugar2. 50 grams of acid Java, avoid using vinegar kitchen3. 750 ml water3. 5 cloves garlic, finely chopped4. 2 tablespoons dried shrimp, mashed5. 1 teaspoon salt6. 10 d 20 pieces chili pepper, crushed (optional spicy).How to make:* Boil the palm sugar (red), tamarind, water, then strain.* Add garlic, dried shrimp, cayenne pepper and salt, bring to a boilback and lift.* Vinegar is ready served with Pempek