Pempek Palembang

How to make Pempek:

1. Mashed the fish of Spanish mackerel, after a fine adds water and salt.
2. After mixed then make elongated without stretching the field (Pempek lenggang) or formed round filled with 1 tsp shake eggs (Pempek kapal selam).
3. If the dough has been formed, prepare half a pot of water then boiled. After boiling enter the dough was formed into boiling water until cooked.
4. If above Pempek in boiling water has swell, lift and drain.
5. Prepare frying pan and fry Pempek until slightly brown color.

Materials to make dark sauce (Cuka or Cuko):
- 1 pieces of Palm sugar/brown Sugar (250 grams).
- 2 cups of water.
- 1 seed of tamarind
- Dried shrimp mashed
- According to the taste of red pepper
- Salt
- 1 tsp of the radish mashed
- Tongcai (pickle of China Cabbage)

how to make (Cuka or Cuko):

1. Boiled water and palm sugar/brown sugar until boiling, then enter the tamarind. After mix, turn off the fire and filtered water until separate from dregs of palm sugar/brown sugar.
2. Mashed the red pepper, salt and tongcai, after that enter to the water sugar with dried shrimp, and radish mashed.
3. Serve sauce vinegar with pempek that was fried. If you like add a small cut cucumber