Historically, there have been pempek in Palembang since the entry of Chinese immigrants to Palembang, that is around the 16th century, when Sultan Mahmud Badaruddin II ruled in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the term for an old man of Chinese descent.
Initially made from fish pempek Belida. However, with increasingly scarce and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but with a sense that still tasty.
here's how to make empek-empek Palembang ::
Pempek material:
1. Sago Tani (can be purchased at HERO) as much as 3 pack @ 500gr (total 1500 g)
2. Huge spanish mackerel (1 kg, when milled / cleaned to 700 grams)
3. Salt to taste (for 1 cup = 1 tablespoon salt)
4. Seasonings (Ajinomoto) taste (2 teaspoons)
5. Cold water ripe
6. Hot water (for boiling) that given a little cooking oil.
How to make:
* Clean the mackerel and fish minced meat grinder used, only the meat only, skin and thorns removed.
* Combine the minced fish with cold water with a ratio of 1:1 (or 1:3 / 4 to better feel the fish).
* Measure with a bowl of meatballs (small / medium) and when to 2 1 / 2 bowl, mix with cold water as much as 2 1 / 2 cup as well (or less, depending on the going much sago or not).
* Enter the fine salt with a tablespoon size pressed, a total amount of fish and water bowl, in this case as much as 5 tablespoons pressed.
* Enter the same seasonings (Ajinomoto) and stir well.
* Enter the sago flour slowly while stirring and diuleni. When the proper dose, will be used as much as 1 kg of sago flour, when most of the water, the more necessary sago and fish flavor is less pronounced.
* When the dough is smooth (not sticky), can be formed round or oval (lenjer) with hand dusted with corn starch and boil. After pempek float boiled, lift, rain, and then fried or ready to eat.
* When it is used, can create content pempek raw egg, such as pastels.
Pempek served with a sauce called cuko
Materials cuko / gravy pempek:
1. 250 grams palm sugar
2. 50 grams of acid Java, avoid using vinegar kitchen
3. 750 ml water
4. 5 cloves garlic, finely chopped
5. 2 tablespoons dried shrimp, mashed
6. 1 teaspoon salt
7. 10 d 20 pieces chili pepper, crushed (optional spicy).
How to make:
* Boil the palm sugar (red), tamarind, water, then strain.
* Add garlic, dried shrimp, cayenne pepper and salt, bring to a boil again and lift.
* Vinegar is ready served with pempek .
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