Variousrecipess Palembang is a city on the island of Sumatra, Indonesia which has natural and cultural beauty, and is often used as a tourist destination. Besides the beautiful nature and culture, the city of Palembang has a unique cuisine, with sour and spicy flavors. One of Palembang's famous specialties is pempek.
Pempek or empek-empek is a food made from finely ground fish meat. Then the fish meat is mixed with starch or sago flour. Pempek is served with cuko which adds to its own pleasure.
The most famous Pempek is the Pempek Submarine. Besides that, there are also pempek lenjer, pempek curly, pempek pistel, pempek lenggang and so on. Here's a delicious typical Palembang pempek recipe:
1. Submarine Pempek
pempek recipe
Necessary materials:
500 grams of ground mackerel
1 egg white
250 ml of water
1 tbsp salt
1 tsp mushroom seasoning
350 gr of sago flour
Enough water
Eggs to taste
How to make:
Put the fish into the basin, add egg white, water and salt and mushroom seasoning.
Enter the sago flour, stir well. Take 150 gr of dough, and fill with 1 egg.
Put the dough that has been formed into boiling water, cook until it floats.
Lift and drain pempek. Then serve pempek with typical pempek sauce from Palembang.
Material:
500 grams of mackerel skin, ground
300 grams of sago or tapioca flour
170 ml of water
2 stalks of green onions
1 egg
65 ml coconut milk oil to taste
Ground spices:
2 cloves of garlic, finely
1 tablespoon finely chopped red onion
2 tbsp salt
1/2 tbsp granulated sugar
Wet dough ingredients:
3 tbsp flour
300 ml of water
How to make:
Mix ground fish skin with ground spices, stir well. Add the eggs and chopped green onions, stir until smooth.
Make a wet dough by adding flour and boiled water, stirring until smooth.
Mix the wet mixture with the ground skin mixture, stir well.
Add the sago flour, stir until the texture is soft but still sticky.
Coat hands with sago flour, flatten a spoonful of dough on hands and fry in hot oil.
Fry until golden color. Lift and drain.
Cut pempek and serve with cuko.
3. Pempek Lenjer
pempek without fish
Material:
250 gr mackerel fish
200 gr of sago flour
4 cloves garlic
1 tsp salt
100 ml of ice water
1/2 tsp broth powder
1/2 tsp granulated sugar
Enough water to boil
3 tbsp cooking oil
How to make:
Puree fish, garlic, ice water, broth powder and salt.
Enter the sago flour, stir well.
Then shape the dough like a tube.
Bring water and oil to a boil. Then boil the pempek lenjer dough. Let stand until pempek floats.
After boiling, fry pempek until golden. Serve when cooked with cuko.
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