Golden Mackerel Silk Pempek with Spicy Tamarind Sauce

Title: Non-MSG Mackerel Fish Silk Pempek

Ingredients:

• 1/2 kg mackerel fish
• For Pempek Dough:
  • 2.5 cups all-purpose flour
  • 1.5 cups tapioca flour
  • 2 shallots, thinly sliced
  • 2 eggs
  • 1 tbsp fish sauce
  • 1 tbsp salt
  • 7 cloves garlic, crushed
• For Cuko Sauce:
  • 1 medium-sized palm sugar
  • 2 tbsp tamarind paste
  • 1 tsp salt
  • 1 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 clove garlic
  • 5 bird’s eye chilies, finely chopped (adjust according to preference)

Steps:

1. Prepare Pempek Dough:

   • In a mixing bowl, combine all-purpose flour, tapioca flour, shallots, eggs, fish sauce, salt, and crushed garlic.
   • Gradually add 500ml or more water until the mixture reaches a thin consistency.
   • Transfer the pempek mixture into plastic bags or molds.

2. Cooking Pempek:

   • Bring a large pot of water to a boil.
   • Place the plastic bags or molds containing the pempek mixture into the boiling water.
   • Cook until the pempek float to the surface, then remove and drain. Serve warm. Optionally, the pempek can be fried until golden brown.

3. Making Cuko Sauce:

   • Heat 1 liter of water in a saucepan.
   • Add palm sugar, tamarind paste, salt, fish sauce, and oyster sauce.
   • Stir in garlic and finely chopped bird’s eye chilies.
   • Simmer until the flavors meld and the sauce thickens slightly.
   • Strain the cuko sauce before serving.

Enjoy your homemade non-MSG mackerel fish silk pempek with freshly made cuko sauce, perfect for a delightful culinary experience!