Pempek Kapal Selam

before making pempek, let's make cuko pempek/ pempek sauce(vinegar)

INGREDIENTS

• 500 grams brown sugar
• 50 grams tamarind
• 4 tsp vinegar
• 5 cups water
• 5-8 cloves of garlic, finely chopped or mashed
• 2 tbsp crushed dried shrimp
• 10-30 chilies (optional)
• 1 tbsp tongcai with stalk,chopped / minced finely
• 1-2 tsp salt
• 1 cucumber,sliced ​​into small pieces

METHOD

1. Boil brown sugar, tamarind, water, and vinegar over low heat, after the sugar has dissolved, remove from heat and strain.
2. Add the garlic, dried shrimp, chili pepper, salt, and tongcai.
3. Enter the chilli and salt preferably while in taste, adjusted to taste.
4. Bring to a boil again and lift.
5. After cold insert slices of cucumber(if you likes cucumber)

INGREDIENTS

• 600 grams fillet mackerel/tenggiri
• 300 grams corn starch / tapioca flour
• 100 ml water
• salt to taste
• oil

METHOD

1. Mix fish meat that has been mashed with salt and water and stir well.
   Add flour gradually while stirring.
   add oil, knead until smooth (do not knead the dough too long, so pempek not be stretchy and hard)
2. Divide the dough into 10 parts, milled 1 cm
3. Shape dough into a cone, then fill each with 1 raw egg. Close and form a half circle. Tap-tap the edges to be attached and not leaking
4. Boil water rather a lot in the pot, after boiling enter empek-empek dough to it. Boil until soft and floats, lift drain
5. fry until lightly browned
6. When serving add cuko/pempek sauce,wet noodle,slices of cucumber,crushed dried shrimp