Recipes:

• 1 kg of salmon, clean it
• 2 tablespoons of lime juice
• 1.2 liters of water
• 300 gr pineapple (already cleaned), medium cubed
• 3 tablespoons of tamarind juice
• salt to taste
• 1.5 tsp of sugar

Ground spices:

• 8 curly red chilies
• 6 cayenne fruit
• 10 shallots
• 6 garlic cloves
• 1.5 cm of turmeric, baked half dry
• 1.5 tsp shrimp paste, burn

Methods:

1. Season the salmon with lime juice, set aside for 10 minutes.
2. Boil the water with a smooth spice to boil, minimize the cooking flame and cook for 5 minutes.
3. Add pineapple, tamarind, salt and sugar. Stir and cook for a while.
4. Add salmon and cook until seasoned and seasoned fish. Lift and serve.

Ingredients:
Fish Balls
250 grams featherback (belida) fish paste
1 clove garlic, smashed and roasted
2 shallot, halved and roasted
2 tablespoons ebi (dried shrimps)
1 (50 milliliter) egg white
100 milliliter icy water (about 4 degrees Celcius)
175 grams sago starch
3/4 teaspoon ground white pepper
2 teaspoons kosher salt
2 liter water for boiling the fish balls

For the Soup:
2 liter water
1 bottle (236 milliliter) clam juice* (optional)
250 grams black tiger prawns
1 tablespoon ebi (dried shrimps)
150 g jicama, peeled and quartered (can be substituted for carrots)
8 cloves garlic, smashed
2 shallots, halved
kosher salt
ground white pepper

Other Ingredients:
200 grams jicama, julienned
25 grams dried lily flowers, soaked in hot water
25 grams dried black fungus, soaked in hot water
30 grams Chinese celery (divide into two, chopped finely for condiments and the other half for broth)
2 green onions, finely sliced
fried shallot flakes
slices of nasranan mandarin (jeruk sambal), calamines (jeruk kasturi, lemon cui) or lime (optional)
sambal cabai hijau/green chilies (optional)
dried rice vermicelli (optional)

Methods:
1. Peel the prawn shells off. Reserve the shells and heads and place them on a baking pan. Broil them with garlic and shallot at high about 5 minutes or until turning red (about 5 minutes). Transfer garlic, shallot, the roasted shrimp skins and heads into a large pot. Add 2 liter water, clam juice, ebi and jicama, cook slowly at medium heat, bring to a boil. Strain the stock, measure to 1750 milliliter.

2. Chop the peeled prawns. Set aside.

3. Fish Balls:

• In a food processor, grind roasted garlic and shallot with ebi until smooth. Add other ingredients for fish balls and process until well mix.
• In a pot, boil about 2 liter of water until bubbling, reduce the heat, maintain the temperature about 80 degrees Celsius. Take a half tablespoon of fish ball dough and shape into small marble balls by using two tablespoons. Drop into the pot until the fish balls are floated.  Transfer the cooked fish balls into the shrimp stock, and continue cooking until the stock boils.

4.  Add chopped prawn,  soaked black fungus and lily flowers into the soup.  Season with ground white pepper and kosher salt.  Re-boil the soup until the prawn turning red.

5. Serving suggestion: transfer the soup into a bowl, add soften rice vermicelli (optional), and garnish with fried shallot flakes, sliced green onion and chopped Chinese celery. Serve with sambal hijau (green chili sambal).

Materials Pempek Submarine:

* Dough pempek basis, a prescription
* Flour sago / tapioca, 100 grams
* Chicken eggs, 6 eggs, beaten
* Water, 2 liters
* Warm water, to taste
* Cooking oil, 1 liter

Supplementary materials:

* Wet noodles, 150 grams, the flush of warm water, drained
* Cucumber, 1 fruit, seeded, cut into small dice.
* Cuko sauce or vinegar, 1 recipe.
* Ebi finely crushed, 5 teaspoons.

Methods:

1. Boil water and 2 tablespoons of oil until boiling.
2. Sprinkle with tapioca flour.
3. Take the dough taste, round.
4. Make a hole in the center of the dough by pressing the dough with a finger that has been greased tapioca flour.
5. Bild hole batter, pour the egg to 2 / 3 high hole. Cover tightly dough (do not let the eggs come out).
6. Enter the dough in boiling water, boil until cooked and floats, remove from heat.
7. Batter dipped in warm water. Remove, drain and let the steam heat is lost.
8. Heat oil and fry until cooked dough. Remove, drain and cut according to taste.
9. Serve with a complement.

VINEGAR Pempek Sauce

Vinegar is a gravy or sauce pempek Cuko, this sauce must exist in every dish pempek. The material is easy to get, how to make it was not difficult, just like making other sauces. Here is a recipe sauce or vinegar Cuko standard for 5 servings, level of spiciness can be adjusted by adding or subtracting cabenya.

Vinegar sauce ingredients or Cuko:

* Sugar shell, 1 kg, comb
* Granulated sugar, 2 tablespoons
* Salt, to taste
* Vinegar cooked, 1-2 tablespoons
* Water, 1 1 / 2 liter

Spices:

* Garlic, 150 grams
* Chili pepper, 200 grams

How to make a vinegar sauce or Cuko:

1. Combine water and sugar, boiled until boiling. Remove and strain.
2. Add the ground spices and vinegar, stir well. Cook the sugar water mixture again over low heat until flavors mingle and shrinking water. Lift.
3. Serve sauce Vinegar or Cuko.

NOTE:

Basic Dough Ingredients Pempek:

* Fish cork, 500 grams
* Fish Spanish mackerel, 500 grams
* Flour sago / tapioca, 750 grams
* Ice water, 500-600 ml
* Salt, 2 tablespoons
* Egg white, 1 item

How to Create a Basic Dough Pempek:

1. Combine the fish, water, salt and egg whites, stirring until blended.
2. Add sago flour, stirring with fingers until blended.
3. Basic dough ready to be formed.

TIPS !!

HOW TO AVOID PEMPEK TO BE LUMPY AND UN ATTRACTIVE

Pempek is the typical food of the region of Palembang. Material is essentially a Spanish mackerel fish, it was tasty. Feel good and fit when it is combined with a sauce of vinegar / cuko his sour – sweet and spicy. No wonder that many are addicted to this pempek snacks. Especially if pempeknya nice and not tough. For those who have experienced would have been easy just to make pempek are not tough, but for those just learning to cook can be a difficult thing. Here are the tips that pempek not clay, was tasty and looks good.

1. If you want the results pempek white, use egg whites only section. Sabaliknya, if you want a yellowish pempek you can use whole eggs.
2. Use a good quality corn starch with one character clean white flour and no musty smell.
3. To make best use pempek delicious fresh fish or fish species Belida Spanish mackerel fish combined with cork.
4. Use ice water to make dough for pempek chewy but not tough.
5. Do not use tapioca flour too much because it can cause the texture is tough and mature unevenly.
6. When mixing the dough should not diuleni, just mixed it with fingertips until blended, because if diuli pempeknya result will be severe.
7. Let the dough a little mushy when cooked so pempek not too hard.
8. To make it easier to form, coat your hands with a little tapioca flour (or also with a little oil) when it will form.
9. To pempek not sticking together, add a few drops of cooking oil into the cooking water pempek.
10. To pempek cooked, boiled pempek in the boiling water over medium heat until floating.
11. To pempek durable, after pempek cooked, remove and dip pempek in warm water to remove mucus stuck in pempek, drain until completely leak. Mucus stuck in pempek causes fungus to grow rapidly.
12. Marinate pempek with tapioca flour or oil before storage.
13. If pempek not consumed immediately, store in a plastic box with a lid pempek then enter in the cooling cupboard. With such storage, pempek usually hold up to 5 days.
14. Pempek Let stand until room temperature, boiled again if it will be consumed.
15. Fry pempek after chilling in the hot oil over medium heat for pempek not stick in the bottom of the frying pan and do not absorb much oil.
16. In order not to erupt and clay, do not fry too long pempek.
17. To make pempek with the contents of the egg would be better if you use duck eggs because the yolk is more red.
18. To make sauce, vinegar, brown sugar select a slightly brown color so the results interesting.
19. For more delicious sauce of vinegar and the spices were, made the day before.

Ingredients

• 600 gm Spanish Mackerel cutlets or other firm white fish
• 1 whole green chilli
• 1 whole Red chilli
• Handful of birdseye chillis
• 3 to 6 peeled shallots, whole or halved if large
• 3 to 6 peeled Garlic cloves whole
• Rice flour for dusting
• 2 cups vegetable or peanut oil
  
• 1 cup rice wine vinegar
• Half cup of water
• Salt

Method

1. Pat the fish cutlets dry with paper towel then dust with rice flour.
2. Heat sufficient oil in a pan to shallow fry the fish. Fry til golden on both sides.
3. Lift out and drain on paper towel.
4. Strain off the oil, wipe the pan and return 2 tablespoons of oil to the pan.
5. Return to a medium heat and add the chilis, garlic and shallots.
6. Fry until half cooked and browned on all sides.
7. Simmer til garlic and shallots are soft. Salt well. Add the water then the vinegar.
8. Place the fried fish on a serving plate and pour over the hot vinegar and cooked whole aromas.
9. Serve with hot rice, squashing the chilis, garlic and shallots to mix with the vinegar dressing and rice.

 

Ingredients:

• 10 large shrimp / pancet shrimp, washed
• 1 tbsp belacan or shrimp paste
• 1 petai (parkia speciosa) board, peeled
• 1 tablespoon of tamarind juice
• 1 tbsp of sugar
• 500 ml of coconut milk
• 1 tsp salt
• 1/2 tsp of pepper
• 3 tablespoons of cooking oil

Grind:

• 6 pcs of shallots
• 4 cloves garlic
• 6 pecan nuts
• 6 pcs of red chili
• 6 pcs of cayenne pepper

Method:

• Heat oil, sauté shrimp paste / belacan and finely seasoning until fragrant and cooked,
• Add the shrimp, cook until the shrimp changes color.
• Add coconut milk, tamarind juice, granulated sugar, salt and pepper, cook until all ingredients are cooked and the sauce thickens.
• Enter the petai, mix well, lift.
• Serve it.

Ingredients:

Roti:

• 1 large egg (beaten)
• 300g all purpose plain flour
• 1 tsp salt
• 1 tsp sugar
• ½ cup ghee (clarified butter)
• ½ cup water
• 2 tablespoons condensed milk

Curry:

• 1 cup Channa dhal (pre-soaked for 1 hour)
• 1 tsp turmeric powder
• 2 cups water
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 onion (cut into small chunks)
• 1 handful curry leaves
• 2 tbsp vegetable oil
• 1 tbsp turmeric powder
• salt (to taste)

Method:

1. Heat a lightly oiled frying pan on medium heat.
2. Place a piece of frozen roti dough on heated pan for 1 min.
3. Flip dough over to see if it is browning and puffed up.
4. Cook both sides to crispy and set aside.
5. Serve crispy to your perfection with dahl curry.

For Roti (If making from scratch):

1. Add flour, salt, sugar in a mixing bowl of a food mixer.
2. Pour ¼ cup of ghee into the mix and start mixing with a dough hook on low speed until dough clumps.
3. Add egg, water and condensed milk into mixer, and keep kneading until the dough is soft and elastic, about 5 mins.
4. Cut the dough into 6-8 equal size pieces, about 100g each, then roll each dough into a ball.
5. Coat each ball with a teaspoon of ghee, then place them in one single layer on a large mixing bowl, plate or baking tray. Cover with cling film and allow to rest in room temperature, overnight.
6. Prepare a workspace by oiling a substantial area with extra ghee. Take one dough out and place on the bench, flatten it with your palm and stretch the centre outwards until it is around 0.5cm thickness.
7. If you choose to use the traditional stretching method, grab one edge of the dough, lift it up in a swift motion and quickly slap it back on the bench.
8. Keep doing it in a clockwise direction and the dough will start stretching as thin as paper. If you are not confident with the traditional method, alternatively you can just keep pushing the dough outwards with the palm of your hand in all directions, eventually it will become paper thin. It is okay to have a few tears here and there on the dough, as it will be folded later on.
9. Once the dough is paper thin and almost see through, fold four corners inwards into a square like a parcel.
10. Lightly grease a large fry pan with ghee then heat it over low flame. Place the folded dough in the pan and cook slowly on one side, about 2-3 mins then flip over and cook for another 2-3 mins.
11. Once both sides are golden brown, transfer the bread to the bench, then using a clapping motion and slap the bread together to ‘fluff’ it up, be careful as the bread will be hot.

For Curry:

1. Place dhal, turmeric powder and water in a pot and bring to boil. Turn the heat down to a simmer
2. Dahl will soak up the water and keep adding more water if it is too dry. Cook for about 30 mins or so until dhal softens.
3. Toast mustard seeds, coriander and cumin seeds on a dry fry pan on low heat for about 5 mins or until fragrant.
4. Transfer toasted seeds to a mortar and pound them into powder with a pestle.
5. Heat oil in a pot on low-medium heat, fry the onion until softened.
6. Add pounded spices, curry leaves and turmeric powder, stir fry for another minute.
7. Add cooked dhal and more water to your consistency of liking. Stir well.
8. Simmer for 5 mins stirring occasionally. Season well with salt.
9. Serve with roti.
10. Your Roti Canai and Curry is ready!

Ingredients

• 800 gram salmon fillet, cut into 8 pieces
• juice of 1 lime
• 1 teaspoon salt
• 8 cups (2 liter) water
• 50 gram shallot, thinly sliced
• 4 cloves garlic, minced
• 1 inch ginger, thinly sliced
• 2 inch galangal, thinly sliced
• 5-15 bird eye chilies (Indonesian: cabe rawit)
• 3 lemongrass (Indonesian: sereh), bruised and knotted
• 2 Indonesian bay leaves (Indonesian: daun salam)
• tamarind juice (1 teaspoon tamarind + 1 tablespoon water, mixed and strained)
• 1/2 teaspoon toasted shrimp paste (Indonesian: terasi bakar) (*)
• 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit)
• 4 tomatoes, cut into cubes
• 400 gram pineapple flesh, cut into chunks
• 1 tablespoon salt
• 1/2 tablespoon sugar
• 1 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
• Garnish
• 1 bunch of Thai basil leaves (Indonesian: daun kemangi)
• 1 bunch of scallions (Indonesian: daun bawang), thinly sliced
• 1-2 limes, cut into wedges

Instructions

1. In a mixing bowl, marinate salmon pieces with juice of 1 lime and 1 teaspoon salt. Set aside for 15 minutes. Washed and drained.
2. Bring water to a boil in a soup pot. Add shallot, garlic, ginger, galangal, chilies, lemongrass, Indonesian bay leaves, tamarind juice, shrimp paste, and turmeric powder. Cover the lid, simmer for 15 minutes.
3. Add salmon, tomato cubes, and pineapple chunks. Season with salt, sugar, and sweet soy sauce. Return to a boil. Turn the heat off once the fish is fully cooked. Adjust seasoning (salt/sugar/sweet soy sauce) as needed.
4. Serve the soup hot with Thai basil leaves, thinly sliced scallions, and lime wedges.

Ingredients:

• 800g Glutinous Rice
• 400ml Coconut Milk
• 2 tsp Salt
• 4 leaves Banana Leaf

Methods:

• Rice Preparation: Soak glutinous rice in water for 6 hours, rinse dry and put aside.
• Coconut Milk Preparation: Pour coconut milk and salt into a pot and let it simmer for 10 minutes, add soaked glutinous rice into the pot then let it cook for another 10 minutes, stirring occasionally.
• Wrapping Preparation: Cut banana leaf into a half, stuff glutinous rice mixture in the middle of the banana leaf and roll then wrap everything up, seal both ends with toothpicks. Transfer to steamer and steam for 20 minutes. Ready to serve.

 Ingredients:

Fish Cake

• 500 gram flesh of Spanish mackerels, grinded – you can also used other fillet fish such as herring, pangasius

• 3 egg yolks

• 200 ml ice water

• 2 tbsp  salt

• 1 tbsp white sugar

• 1 tbsp white pepper powder

• 1 tbsp garlic powder

• 3 tbsp vegetables oil

• 800 – 1000 g sagoo/tapioca flour

Soup (Cuko)

• 250 g palm sugar

• 2 tbsp white sugar

• 6 cloves of garlic, no need to peel the skin

• 25 g bird’s eyes chillies

• 1/2 tsp salt

• 1 tbsp of tamarind (depend how sour you want the soup is)

• 250 ml water

Additional optional Ingredients

• Cucumber

• Egg noodle, fried

• Grinded dried shrimp

Methods:

1. Grind all the ingredients to make fish cake, except sagoo/tapioca flour.

2. Mix them well.

3. Then take 1 tablespoon of fish batter, add about 2-3 tablespoons of sagoo flour, mix and shape  pempek as you wish. Set aside and shape the rest of batter until finished.

4. Boil the water using saucepan, and cook the pempek, about 15 minutes. When they are coming up to the surface, mean it cooked.

5. Deep fry the cooked pempek.

6. Make the soup: boil the water with all the ingredients until sugar is dissolved.

7. Then grind the sauce using food grinder or hand mixer,  filter.

8. Place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

Ingredients:

Porridge:

•  50 g sago plates
•  100 g Gula Java Brut
•  2 sheets of pandan leaves
•  300 ml water
•  50 g almonds

Coconut Milk Sauce:

•  150 ml thick coconut milk
•  1 sheet of pandan leaf
•  ¼ tsp salt

Porridge

1. Soak sago plates in 300 ml of water for 3 hours.
2. Bring the sago along with the soaking water, coconut sugar and pandan leaf to boil, keep stirring until thickened. Remove from heat.

Coconut milk sauce

Mix all ingredients, bring to boil.

Serving :

Place some warm porridge in a serving bowl, pour in warm coconut milk sauce. Serve immediately.