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Pempek (Indonesian Fish Dumplings)

by chef@home (follow)
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Pempek is one of traditional food from Palembang, Indonesia. It is a popular dish in Indonesia.

The main ingredients to make Pempek is Spanish Mackerel fish. It is then served with glass vermicelli, cucumber slices and Cuka Sauce.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Makes: 6-8 servings

1kg Spanish Mackerel fish
500g tapioca starch
2 tbsp salt
1 cup ice cold water

Cuka Sauce
250g palm sugar
50g tamarind paste
200g garlic, minced
2 tbsp dried shrimp, finely blended
5 red chillies, finely chopped (optional)
1 tbsp salt

1 cucumber, thinly sliced
1 packet glass vermicelli

First, make the pempek. Remove the fish meat from the bone. Discard the bone, place the meat into a food processor. Pulse until well blended.

Add in the tapioca starch, salt and water. Blend until the mixture is smooth and not sticky to touch.

Shape 1 heaped tablespoon of the mixture into a long cylinder.

Bring a pot of water with 2 tbsp of oil into the boil. Add in the pempek, in batches, cook until they float to the surface.

With a slotted spoon, remove the pempek and drain in a colander.

Add in all the cuka sauce ingredients in another pot. Cook, stirring, until the palm sugar has melted. Bring to the boil.

Remove from the heat, strain the sauce using a strainer. Set aside.

Bring another pot of water to the boil, cook the glass vermicelli for 2 minutes. Drain.

To serve, divide the glass vermicelli and cucumber slices on a serving bowl. Cut 3 pempek into slices per serve. Pour in the cuka sauce.

Serve immediately.

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