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Ingredients

1 cup minced mackerel fish
a cup of mineral water
salt and pepper to taste
2 tablespoons cooking oil
starch to taste

Vinegar Sauce

1 kg brown sugar, chopped
cayenne pepper regarding to tast
200 gr garlics
2 tablespoons vinegar/lime juice
salt to taste
2 liters of water

How to make

• Mix minced mackerel fish with water and salt until they dissolved and enough salty

• Add strach as you need until the dough can be kneaded. If you want more chewy you can add more.

• Pempek dough ready to be formed according to taste.

• For the pempek submarine(kapal selam), take the dough sufficiently, forms such as a bowl, fill with raw chicken eggs and then glue it in order not to leak. Boil in boiling water on medium heat until floating.

• Take it out and drain it. Put in cold water.

• For the pempek lenjer, shape dough like a cylinder and simmer until the float, lift and put in cold water.

• For the pempek andaan, take the dough to taste, add some fried onions or sliced leeks, eggs, mix well.

• Form the dough into balls and fry in hot oil over low heat cooked until floating and done.

How to make the vinegar sauce

• Cook the brown sugar with enough water to dissolve.

• Smooth garlic and cayenne pepper and add to the boiling sugar and boilled.

• Put the vinegar and salt. Boil gently for 1 hour until slightly thickened. Remove and strain.

• Serve Pempek with dried shrimp.