Tapioca Flour Taste of Fish (In Indonesia Pempek)

History:
 

Pempek is one of the traditional food from Palembang. History of Pempek Palembang began to be known is not known with certainty, but is expected because of Chinese immigrants began coming to Kilkenny, which is about the 16th century, when Sultan Mahmud Badaruddin II came to power in the Sultanate of Palembang.

Pempek:

From one Pempek dough can be made various forms of snacks, ranging from Laksa served with a sauce containing coconut milk, and Models Tekwan presented by broth mixed with elephant ear mushroom, shrimp, sprinkled with bengkoang, celery, fried onions and other spices as well. There is also Lenjer Pempek, circumstances and the most famous is Pempek Submarine. Not complete it if you come to Palembang not tasted this comestible.

The Material of Pempek :

1. Sago or tapioca (250 g)
2. Chop the fish or fish paste (500 grams)
3. Salt to taste
4. Seasonings to taste
5. Warm water

How to cook :

Stir the sago with fish paste, then given a flavor of salt and seasoning stir not too mixed, then given a warm water stir again until smooth and supple. Shape mixture to taste round or oval. Then boil the water, then boiled pempek untill to float and lift, let cool briefly and then fried.
Pempek ready to eat.

Materials cuko / gravy pempek :

1 / 2 pounds of brown sugar
1 ounce of cayenne pepper puree
6 cloves garlic puree
1 / 4 teaspoon pepper
salt to taste
minced dried shrimp if desired

How to cook :

Brown sugar boiled until the water is black, then add garlic, chili, pepper and dried shrimp finely. After about 30 minutes lift, and ready to be presented with pempek.

Secret: Digesters sago same fish should be 1: 2, and in the mix is not too uneven.