How to make Pempek Palembang and ingredients Tarakan

 Honestly, I've tasted all kinds of Pempek, from the food cooked by my Palembang roommate and colleague alias Wong Kito, to the food at the famous Palembang restaurant in Batam. When I lived in that area, I wanted to make my own Pempek. I have tried various recipes, taken from various reference books that I have collected so far. The results varied, at first it was hard, if you use a toothpick it can fall out immediately... until there is no help to taste letoy.

Not to mention the ingredients used to make pempek, aka belida fish and mackerel, which are hard to find where I live now, making my struggle even more miserable. Because Belida fish is already rare in Indonesia, people switch between snakehead fish and mackerel. The good news is, in many other countries, Belida / Featherback Fish are easy to get. Look for fresh fish, not frozen fish, especially frozen wing pasta.

Items:

1. 600 gr belida fish meat, snakehead fish or fresh mackerel (feather fish, regular snakehead fish or spanishbar mackerel)
2. 50 ml cold water
3. 100 g of flour
4. 175g good quality tapioca flour also known as tani sago flour
5. 1 tsp chicken stock powder (if you like)
6. 2 tsp salt
7. Cuco Sauce Ingredients:
8. 300 gr palm sugar or coconut sugar, comb
9. 50 gr tamarind
10. 1 tablespoon of wine
11. 750 ml of water
12. 5 cloves of garlic, crushed and peeled (do not remove the skin)
13. 2 tbsp chopped/dried prawns, drained (soak in hot water for 20 minutes to help shred)
14. 15 green cayenne peppers mashed (remove the stems)
15. 1 tbsp finely chopped chives (can be substituted with spring onions or chives if you don't have any)
16. 1 teaspoon of salt

Special details:

For those who live outside Indonesia where it is difficult to find the three types of fish above, please replace other fish that are soft/thin and not too fat, for example: parang-parang fish/wolf herring, cod/cod/kabjau or mujair/tilapia. Avoid using catfish and catfish because they are high in fat. If forced, all kinds of fish can be made from pempek, but fish in the sea smells more fishy, ​​but the taste is not inferior to fresh water fish. I tried Pempek with salmon. In my opinion, salmon that live in these two waters are very good as long as they don't mind the smell.

How to do it:

• Cut the fish into small pieces, grind it with a sieve / holes, mix or grind it with food.
• Mix fish meat with ice water and salt, stir until sticky. (If using a blender, add the fish pieces and add 50 ml of ice water, stir until smooth).
• Add the flour and sago/tapioca flour, keep stirring until the dough doesn't stick to your hands. Pempek taste test before forming and cooking. The trick is to take flour, roll it into a ball, and cook it until it floats. Taste if it tastes good. If necessary, add salt and mix the paste again until you find the right taste. (This step is important because if the pempek isn't salty or tastes bad after cooking, then the pempek can't be preserved).
• The shape of the dough is according to taste, for example the irregular shape of Pempek Cetotan, split shape (Pempek Dadar) or cylindrical shape (Pempek Lenjer). Put pasta in boiling water, cook until cooked and float on the water. Remove well. Cucumber Sauce:
• Grind the garlic, dried shrimp, cayenne pepper and salt. set aside
• Boil brown sugar, tamarind, water and vinegar, remove and strain. Add good ingredients, bring to a boil again.
• Put in the wood and remove it from the fire. Type of work:
• Pempek is fried until dry and brown.
• Slice the fried pempek and put it on a plate. Add boiled yellow noodles and vermicelli if desired.
• Flush with cuko sauce. Sprinkle chopped cucumbers. Serve immediately. Words:
• Cuko food will be more delicious if it is cooked the day before, stored in the fridge and left overnight.
• Pempek can also be eaten directly without frying. To make Pempek Telok Kecik (Pempek filled with beaten egg), reduce the meat to 500g, discard the ice water and replace the coconut milk with 100-150ml.

You can also add the paste to the tofu and fry it until cooked without cooking it first, which is called Peppek Dos. Make something with your Peppek pasta.

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