how to make delicious pempek palembang's

Main Base Material:
Finely minced fish meat
(Which it is best to Cork fish or mackerel, if no, can be replaced with any fish that the meat is more like Salmon, Tuna, Toman, Small Cob, Gurame, Large Snakeskin, wasting his bones milled until smooth and do not use fish that much fat as catfish, catfish, etc.)

SAGO flour or starch (tapioca), Water, refined salt to taste, seasoning to taste.
Note:
comparison between fish and sago can be 1: 1 or 1: 3/4 or 1: 1/2, the more the more delicious fish, but fish up to 1 kg of corn starch 0.5 kg.

How to cultivate fish into raw materials pempek:
Equipment needed:
1. Pirikan fish (can of coconut shell material that brass or perforated) This tool has been rare in the selling market,



Can use a meat grinder mesih:


2. If the hard to get it, then use the Electronics equipment, such as a blender or food processor or stand mixer:
   
or

3. Fish that will be though, weeded and cleaned first.
4. Remove the skin from the flesh of fish.

5. Discard the entire bone.
6. Cut a small, ready to dipirik / milled.


7. Results mill


8. Save the gilinag in the freezer, waiting time use.

How to make a basic dough

PEMPEK PALEMBANG

MATERIALS:
500 grams of meat or fish mackerel cork milled.
10 tablespoons of water ice / cold
150 grams of corn starch or starch / tapioca
2 teaspoons salt
1/2 teaspoon MSG

HOW TO MAKE:
1. Remove the minced fish meat from the freezer, thawed.


2. Insert the ice water, MSG, and salt. Stir until sticky.



3. Add corn starch or starch little by little while diuleni / diuli until no longer stick in hand.



4. Knead / Uli dough until smooth

   

5. Take a basic dough and shaped according to the type of pempek.



Example of formation:



Pempek ready cooked:

Alternative Basic Dough:

Recognizing people's tastes are not the same, then I give also an alternative recipe:
Some people, not like elastic material pempek due corn starch or tapioca starch.
There are those who like pempeknya softer.
There is something like a direct pempeknya have a distinctive smell.
But I suggest it is not used to make pempek Submarine, because it has a risk easily broken, so telornya out. For other pempek, please use this basic dough.

MATERIALS FOR BIANG:
50 g flour
400 ml of water
2 tablespoons salt
3 tablespoons cooking oil
1 tsp sugar
2 cloves garlic, crushed
1/2 teaspoon flavoring, if desired
Mixing ingredients:
1 kg of meat minced mackerel or cork which is placed in the freezer.
1 kg of corn starch or replaced with starch / tapioca good quality

HOW TO MAKE BIANG:
Mix flour, water, salt, sand gulag, garlic and seasonings.
Cook over low heat, stirring until thickened. Remove and add the cooking oil.
Stir, then let it cool. Store in refrigerator (not in the freezer)
HOW TO MAKE DOUGH BASIC:
Remove the fish meat that has been frozen, let thaw,
Do not, plus the water again.
Remove the dough from the refrigerator source.
Mix 2 parts mackerel fish meat with 1 piece of dough starter.
Add enough flour little by little.
 Stir dough with fingertips origin blended.
Use plastic beroles cooking oil to form a dough
If the mixture is too hard, add a little heat so pliable dough
Basic dough ready to be used as needed