Empek-empek Palembang recipes Who bite the Tongue

Empek-empek, This is the famous food that came from Palembang. Basic batter mix flour and sago this fish is usually served with vinegar. There are many types of empek-empek we enjoy, such as submarines, pempek lenjer, skin, curly pempek and many other types. There are different variations of the recipe that creates a kind of empek-empek with new variants. Directly refer to the recipe dude:

Ingredients:

• 0.5 kg tengiri fish meat
• 0.5 kg of flour sago farm
• 2 eggs
• 1.5 teaspoon salt
• 250 cc cold water
• 1 teaspoon vetsin

How to make it:

• Fish mashed meat until soft
• Combine the eggs, salt, vetsin and pour cold water gradually while stirring until evenly distributed. Add flour last mix to align sago
• Shape dough according to the type of empek-empek is to be made
• Once the dough is formed and then boiled in water until it floats
• FRY first then iris-iris before gravy served with vinegar.  

The recipe of making Vinegar Empek-empek:

Ingredients:

• 500 grams Palm sugar
• 50 grams of tamarind, squeeze a little water
• 4 teaspoons white vinegar
• 5 glasses of water

Puree:

• 5 cloves of garlic
• 2 tablespoons dried shrimps
• 10 cayenne pepper fruit
• 1 tablespoon tongcai 
• 1 tablespoon salt

How to Manufacture Vinegar Empek-empek:

• Boil the water and sugar, tamarind, vinegar and water over low heat. Once sugar is dissolved, lifting and then filtered
• Enter the materials already mashed. Stir in pepper and salt. Bring to a boil and then lifted. Empek-empek serve together.