yeah ..... empek Empek-tribe is the typical food of Palembang (Sumatra selatn) Indonesia. The area where I was born 1500 km from Jakarta.
Made of sago and fish, decorated and accompanied by sweet and sour sauce spicy incredible. (You can imagine eating chili 1000 grams in one liter of water) is very spicy, sour and sweet. alloys are very beautiful.
For 20 pieces..............
Raw Materials
Empe-empek
- Sago 300 grams
- Fish Spanish mackerel or salmon 600 grams without bone and skin
- 1 teaspoon salt
- 5 cloves garlic
Sour Sauce
- Water 500 ml
- Brown Sugar 700 grams
- 500 grams of fruit acids
- 400 grams red chili pepper
- Meal 1 tablespoon vinegar
- Garlic 300 gram
- 4 small shrimp tails
- Arak or 3 tablespoons red wine
- Salt to taste
Direction
Make-mpek empek
- Take meat salt fish, crush until soft, mashed garlic until smooth then pour the meat mixture and bring together until evenly distributed.
- Take the sago, pour in the batter fish little by little, knead until smooth it flat and without a given water until the dough can be shaped and not too sticky.
- Form the dough into a round ball or oval, with weights approximately 40 grams to 20 pieces.
Cook the water in a saucepan until boiling, add-empek empek that you shape into a pan per 10 pieces. Characteristics empek-empek ripe is when a few moments later empek appear on the surface of boiling water. remove and drain.
The sour sauce
- Cook until boiling water
- Cut into small pieces and brown sugar until melted in a water input, then the fruit acid, cayenne pepper, onion, shrimp, inserted in the liquid above the boiling sugar. after all converge in a boiling liquid let stand for up to 10 minutes over low heat. Put salt, vinegar, stir to blend with makandan others.
- Remove from the heat, add wine or red wine. and endapkan for 1-2 hours.
Strain the liquid condensed and separated from the waste. Then ready to serve.
How to enjoy;
Fry empek-empek with hot oil, until slightly brown color.
drain in absorbent paper,
Take a cucumber and cut into small dice, add the sauce and serve sauce with empek-empek and enjoy.
Make-mpek empek
- Take meat salt fish, crush until soft, mashed garlic until smooth then pour the meat mixture and bring together until evenly distributed.
- Take the sago, pour in the batter fish little by little, knead until smooth it flat and without a given water until the dough can be shaped and not too sticky.
- Form the dough into a round ball or oval, with weights approximately 40 grams to 20 pieces.
Cook the water in a saucepan until boiling, add-empek empek that you shape into a pan per 10 pieces. Characteristics empek-empek ripe is when a few moments later empek appear on the surface of boiling water. remove and drain.
The sour sauce
- Cook until boiling water
- Cut into small pieces and brown sugar until melted in a water input, then the fruit acid, cayenne pepper, onion, shrimp, inserted in the liquid above the boiling sugar. after all converge in a boiling liquid let stand for up to 10 minutes over low heat. Put salt, vinegar, stir to blend with makandan others.
- Remove from the heat, add wine or red wine. and endapkan for 1-2 hours.
Strain the liquid condensed and separated from the waste. Then ready to serve.
How to enjoy;
Fry empek-empek with hot oil, until slightly brown color.
drain in absorbent paper,
Take a cucumber and cut into small dice, add the sauce and serve sauce with empek-empek and enjoy.
