Pempek Palembang Recipes - Asian Food - How to make typical Foods of Palembang Pempek – Palembang, which is already very famous pempek is Palembang. All Palembang people liked pempek. Not just Palembang people who liked pempek palembang but also local and foreign tourists.
Pempek makes people want to try it again and again. The dough is chewy and savory and thick and scrumptious cuko caused a sensation for consumer demand.
Special food of this best-selling sweet Palembang. The most preferred pempek people are usually kind of pempek submarine. Anyone know why? Yes Yes, in addition to their large size are also stuffing eggs in it. Eat one serving of pempek submarines alone can already fills.
Pempek is no various types such as pempek submarines, pempek absence, curly pempek and others. Pempek is usually the most delicious served hot in a State of exhausted fried directly poured thick cuko and sambal.
For those who liked the food typical of this Kilkenny can kok to try to make yourself at home. In addition to adding more cooking finesse can also fill empty time with positive activities.
The materials Make Pempek Palembang
The ingredients required in making pempek consists of three main ingredients.
Pempek dough to make materials which are:
- fresh mackerel fish 500 g
- sago flour 500 grams
- eggs 2 butir
- salt as much as one half teaspoon
- clean water 250 gram should use ice water
- can also use the flavor enhancer MSG or free but want to or not.
Ingredients for making cuko, namely:
- as many as 500 grams brown sugar
- tamarind 50 grams that have been squeezed water use
- 5 teaspoons of white vinegar and clean water 5 cups
Ingredients to make marinade cuko, namely:
- 5 cloves garlic
- EBI two tablespoons
- Cayenne Pepper 10 pieces or can be customized
- one tablespoon tongcai
- one tablespoon salt or can be customized
How To Make Original Palembang Pempek
Then how to make it how? The following steps create the pempek langakah Kilkenny is soft and tasty.
- The first step is to make the dough before making cuko pempek.
- Prepare ingredients dough maker pempek.
- First mackerel meat puree, add eggs, salt and flavor enhancer if you want.
- Stir-stir the batter until blended.
- Water poured little by little until the batter is well mixed.
- Mix again until evenly distributed.
- Sago flour incorporated into the dough while diuleni and kalis.
- After the dough then kalis pempek can be formed in accordance with the desired type of pempek.
- Dough is formed and then boiled and water.
- If the dough is already afloat so the dough is already cooked and can be drained.
- Pempek already fried boiled it up a bit yellowish and ready cuko served alongside.
- How To Make Cuko Pempek Palembang
Following the steps in making a steady cuko Kilkenny native.
- How to make the mendidihkaan water cuko together brown sugar, tamarind, vinegar and water using a small fire.
- After the brown sugar is dissolved and then strain the cuko.
- Enter the Spice paste.
- Then enter then added salt and pepper while tasting to adjust it's like let me not too salty.
- Bring to a boil again and when it is like already fit then it can be lifted and then in the filter again.
Pempek Cuko Tips More Delicious
- Easy is not the way to make pempek? There are tips for ya if you want cukonya feel more delicious. Following his tips:
- Chilli and garlic diuleg a day before Cook.
- Brown sugar shell sugar should preferably be used to avoid the smell of brown sugar on other bugs.
- Before mixing the ebi cuko better when making mashed first.
- If you want to smell more fragrant taste vinegar then inapkan in advance for a day keesokannya new cuko eaten together pempek.