Pempek Palembang (Palembang Fish Dumpling with Sour Sauce)

Tuesday, October 7, 2008

Pempek3

I got some fish paste in the freezer and decided to make this traditional fish dumpling from Palembang. Found the recipe here. It turned out to be too liquidy when I followed exactly every thing in the recipe. It may because I used frozen fish paste which already been added with some other ingredients like potato starch and salt, whilst the original recipe uses fresh fish meat. Fortunately I still managed to safe the dough even though I was not able to form good shapes with hands, so I just used spoon. Anyway, next time I should consider to reduce the amount of water that I use to make it.

Ingredients:
- 50gr all purpose flour
- 500ml water
- 2 cloves of garlic, crush
- 500gr of fish meat/fish paste
- 3tsp of salt
- 2tsp of sugar
- 350gr of tapioca flour
- 2.5lt of water for boiling
- 1Tbsp of vegetable oil

To make sauce:
- 50gr tamarind
- 150gr of palm sugar
- 700ml of water
- chili paddy/bird's eye chili, crush (as much as you like)
- fermented cabbage/tongcai ( I skipped this one)
- 1clove of garlic, crush
- 3Tbsp of dried shrimp/ebi

Side dishes:
- egg noodle, boil and drain
- freshly cut cucumber

Pempek2

Directions:
Mix well flour, water and crush garlic in a pot and then bring it to boil and stir it constantly until thicken. Put it aside and let it cool. Add fish paste, salt, sugar and tapioca flour and mix it well until it does not stick. Form shapes as you like (cylinders, balls, etc.).
Prepare a pot filled with water for boiling the dough. Add the vegetable oil in the boiling water. Boil the dough which has been shaped in that pot. Once it is floating, take it out and place it in a container. Then deep fry the boiled dough with frying oil until golden brown.
To make the sauce, boil tamarind, water and palm sugar. Add crushed chili, garlic and dried shrimp. Continue to cook until boiling again.
To serve, cut the fried pempek and place it in a plate. Add noodle and cut cucumber at side and then pour the sauce over.

Pempek

9 comments:

sefa firdaus said...

Lidiaaaaa
rajinnya dirimuuuuuuuuuu *aku terakhir bikin empek-empek itu 2 tahun yang lalu loh, lama bener yak*

yulini said...

Mba' Lidia, iya nih rajin banget ya dikau.. aku jadi pengen bikin deh.. belum pernah sih nyoba pake fish paste.

Mochachocolata Rita said...

tapi tampange menggiurkan banget kok lid...aku cinta gorengannn....

fish paste sini biasane dah ada bumbunya...corriander etc gitu...daging ikannya jg nda dibikin alus2 banget...rasane bakalan aneh kalo dibuat pempek...mungkin musti cari yg putih polosan...

MiNDY said...

whoaaaaaaaaaaaaaa... pengen Lid. disini ga ada fish paste, trus blom nemu ikan yg cocok buat pempek.

Shinta said...

aduuh... jd ngiler nih :P
Btw, kalo pemepek yg dicampur mie kuning/bihun begini biasa disebut rujak mie :)

CECIL said...

Kita tinggalnya kan nga jauh2 banget ya...mau dong dikirimin mpek2!! Heehee.

rosy said...

Duh bener dweh kata yg lain...Rajin amir dirimu Lid...
Btw aku yo jadi pingin...wes suwe ga bikin iki.
Eh Lid..gembongan iku opo seh hihihi..aku ga mudeng dweh

Indonesia-Eats said...

Duhh ngilerrrr

Dhi said...

ampuuunn.... dari tadi blog-hopping bikin perut makin keroncongan. Pempeknya manteeebbbsss! Aku belom pernah nyoba bikin. Coba ah kapan2. Thanks ya

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