EMPEK EMPEK PALEMBANG

EMPEK EMPEK PALEMBANG



Recipes - Empek Empek Kilkenny

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


By RAHMAWATI ALFARIDY