Kapal Selam Pempek – Tasty Indonesian Food – Typical food of South Sumatra Province Indonesia is already very popular with taste delicious. Historically, pempek has existed in Kilkenny since the 16th century. The name itself is taken from the word pempek empek-empek-pek pek, or who becomes the term old male on male Chinese.
Here’s how to make typical foods indonesia Empek empek:
- 500 gram flesh of Spanish mackerels, grinded – you can also used other fillet fish such as herring, pangasius
- 3 egg yolks
- 200 ml ice water
- 2 tbsp salt
- 1 tbsp white sugar
- 1 tbsp white pepper powder
- 1 tbsp garlic powder
- 3 tbsp vegetables oil
- 800 – 1000 g sagoo/tapioca flour
- 250 g palm sugar
- 2 tbsp white sugar
- 6 cloves of garlic, no need to peel the skin
- 25 g bird’s eyes chillies
- 1/2 tsp salt
- 1 tbsp of tamarind (depend how sour you want the soup is)
- 250 ml water
Additional optional Ingredients
- Egg noodle, fried
- Grinded dried shrimp
Grind all the ingredients to make fish cake, except sagoo/tapioca flour.
Mix them well.
Then take 1 tablespoon of fish batter, add about 2-3 tablespoons of sagoo flour, mix and shape pempek as you wish. Set aside and shape the rest of batter until finished.
Boil the water using saucepan, and cook the pempek, about 15 minutes. When they are coming up to the surface, mean it cooked.
Deep fry the cooked pempek.
Make the soup: boil the water with all the ingredients until sugar is dissolved.
Then grind the sauce using food grinder or hand mixer, filter.
Place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup.
Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).