Ingredients:
For the Empek Empek:
500 grams of Spanish mackerel (ground finely)
250 ml ice-cold water
1 tsp salt
1 tsp sugar
1/2 tsp seasoning powder (optional)
2 cloves garlic (mashed)
300 grams tapioca flour
2 eggs (for Empek Empek Kapal Selam)
For the Cuko (Sweet & Spicy Sauce):
500 ml water
200 grams palm sugar (thinly sliced)
5 cloves garlic (mashed)
10 red bird’s eye chilies (mashed, adjust to taste)
3 tbsp vinegar
1 tbsp tamarind paste
1 tsp salt
1 tsp dried shrimp (ebi, toasted & ground)
How to Make Pempek:
Mix the fish & seasonings: In a bowl, mix the ground fish with ice-cold water, salt, sugar, seasoning powder, and garlic. Stir until smooth.
Add tapioca flour: Gradually add the tapioca flour while stirring gently. Do not over-knead to prevent toughness.
Shape the pempek:
Lenjer: Roll into a long cylindrical shape.
Kapal Selam: Make a small bowl shape, fill with egg, then seal tightly.
Adaan: Form small balls from the dough.
Boil the Empek Empek: Bring water to a boil, add a little oil. Drop in the Empek Empek and boil until they float. Remove and drain.
Fry the Empek Empek: Heat oil and deep-fry until golden brown.
How to Make Cuko:
Boil water with palm sugar, stirring until dissolved.
Add garlic, chilies, dried shrimp, salt, tamarind paste, and vinegar. Bring to a boil, then strain. <a href=”https://sweetcreationscustom.com/
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Serve and Enjoy!
Slice the Empek Empek , serve with cuko, diced cucumber, and a sprinkle of dried shrimp. Enjoy this delicious Indonesian delicacy! 😋🔥
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