Empek empek Palembang is one of the most popular foods in Indonesia, including in Jakarta. This savory snack with vinegar sauce with sweet, sour and spicy flavors has mushroomed as a roadside food or restaurant.
Palembang’s specialty food is made from soft ground fish and starch, with the addition of eggs, fine garlic, flavorings and salt.
Pempek is obliged to be served with a brownish-black sauce, called vinegar or cuko (in Palembang). Cuko is made from water, brown sugar, dried shrimp, dried cayenne pepper, garlic, and salt. As a complement, this food uses cucumber sliced diced and yellow noodles.
If you want to try to make it at home, here’s how to make delicious, easy, and simple soft drinks as summarized from various sources.
- 1 kg of sago flour (good quality)
- 1 kg of mackerel fish meat (finely ground)
- 250 ml of ice water
- Sufficient clean water (boiled)
- 1 teaspoon fine salt
- 1 1/2 teaspoons seasoning
- Cooking oil to taste (for frying)
Ingredients for sauce :
- 3/4 liter of clean water
- 150 gr garlic (finely chopped)
- 60 gr of tamarind water
- 250 gr brown sugar (fine comb)
- 1 tablespoon dried ebi powder
- 100 gr cayenne pepper (puree)
Instuctions to make empek empek
- Prepare a container, then add the fish, salt, flavoring and ice water, mix with fish meat (already ground), then stir until evenly distributed.
- Enter the flour little by little, knead until the dough becomes just right and smooth.
- Take enough pempek dough, then shape it according to your size or taste
- Put the pempek mixture that has been formed in boiling water, wait for it to cook (float), then remove and drain.
- Prepare a frying pan, heat the cooking oil, then fry the pempek mixture until cooked (characteristic: the skin is brown).
- Lift, then drain.
- Then cut the fried pempek.
- Empek Empek Palembang ready to be served.
How to make empek-empek sauce (cuko)
Prepare a container, then add water, tamarind water and brown sugar, boil until boiling. Put in cayenne pepper, garlic, ebi and salt, then stir until evenly mixed. Lift from the stove, then let it warm.
- The use of palm sugar will affect the taste and concentrated color of the sauce empek-empek cuko.
- Using concentrated palm sugar will make the black cuko black.
- To regulate the thickness of the sauce, it depends on the amount of water used.
- Use green cayenne pepper so it doesn’t affect the color of the cuko, while the use of red cayenne will make the cuko turn red.