Pempek Palembang

Ingredients

Fish Cake

- 250 gram flesh of Spanish mackerels, grinded

- 5 tablespoons ice water

- 100 g tapioca flour or sago flour

- 20 g plain flour

- 1 teaspoon salt

Soup (Cuko)

- 125 g palm sugar

- 1 cloves of garlic, crushed/smashed

- 2 bird's eyes chillies cut thinly

- 1/2 teaspoon salt

- 1 tablespoons of tamarind (depend how sour you want the soup is)

- 250 ml water

Additional Ingredients

- Cucumber

- Egg noodle, cooked

- Grinded dried shrimp (ebi) - optional

Directions

1. Grind the fish fillet. Then add ice water and salt. Mix them well.

2. Then gradually add all the flours into the fish mixture until it doesn't stick anymore and you can easily shape it. Then shape pempek as you wish (usually long and round). Then deep fry and set aside.

3. Make the soup (cuko): boil the water with tamarind and palm sugar until sugar is dissolved. Filter, and then add the garlic, chillies and salt. Continue cooking for 3-5 minutes.

4. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

source : http://www.tasty-indonesian-food.com/pempek.html