Pempek
Serves 4
Ingredients
Method
500 g. Mackerel Fillets
250 g. Tapioca Starch
2 Eggs
2 tsp. Salt
1 tsp. White Pepper
1 tsp. Sugar
500 ml. Water
2 Garlic, Minced
200 g. Palm Sugar
500 ml. Water
3 tbsp. Tamarind Paste
4 Garlic, Minced
2 Red Chillies, Sliced
Blend mackerel, tapioca starch, eggs, salt, pepper, sugar, water, and garlic in a food processor until smooth.
Shape the mixture into round or cylindrical cakes.
Boil the cakes in boiling water until they float. Drain and let cool.
Deep fry the cakes in hot oil until golden brown.
For the sauce: Combine palm sugar, water, tamarind paste, garlic, and chillies in a pot. Bring to a boil and simmer until the sauce thickens.
Serve the pempek with the sauce.