Pempek is one of my favourite food. There are many variety of Pempek, you can read more about it here and see Pempek in Bahasa Indonesia here. Lessy used to make Pempek Kapal Selam in the ratio of 8 to 1 for fish and tapioca flour. I modified the recipe a little bit by adding white egg.Ingredients:
800 g spanish mackerel (separate bone and skin, then grind in a blender)
100 g tapioca flour
2 tsp fish sauce
1 white egg
1 tsp garlic powder
salt
another variation
ingredients:
1 kg Pangasius Fillet, minced
700 g spanish mackerel, minced
300 g tapioca flour
2 tablespoons fish sauce
2 white eggs
1 tsp garlic powder, salt
Cuko/sauce:
250 g gula jawa/coconut sugar (?)
2 cloves garlic
50 g dried shrimp
100 g tamarind (seedless)
1 l water
2 bird´s eye chillies
vinegar, as required
directions: combine fish paste or ground fish with all ingredients until mix well. Roll fish with diameter about 3 cm length 10 - 15 cm or as you like. Smear your hand with tapioca flour to avoid fish mixture stick on your hand. Place rolled fish into large pan of boiling water. When rolled fish rise to top of water, boil for 2-3 minutes, then remove from pan. Fry in deep frying oil. Serve with sauce, noodle and cucumber.
