Pempek Palembang

Pempek or Empek-empek is typical Palembang food made from fish and sago. Actually it is difficult to say that its center is Palembang pempek because almost in all areas in South Sumatra produce it.
Presentation pempek sauce accompanied by brownish black, called vinegar or cuko (Palembang language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For the indigenous people of Palembang, cuko than once made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage layer of email and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste of this meal is sliced and diced fresh cucumber noodles
Here's how it's done:
Material:

    * 600 grams of mackerel fish
    * 300 gr White sago
    * 3 / 4 cup water
    * Salt to taste
Method:

    * Remove and clean the fish from the scales and entrails.
    * Split into 2 parts and clean the bones also middle
    * Also remove the small bones of small fish with a fork while eroded
    * After the skin clean fish, mashed fish meat,
    * Combine water, salt and meat until blended smooth
    * Enter the sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if most empek empek produced is elastic and hard.
    * Shape dough into a ball and then steamed in the amount of water that many
    * After that hinga fried lightly browned.
    * In the presentation you can add vinegar and yellow noodles noodles or glass noodles