Empek-Empek Ikan Dori: A Delightful Indonesian Dish
Ingredients
| Main Ingredients | Amount |
|---|---|
| Fish (Dori + Shrimp) | 500 grams |
| Sago Starch | 450 grams |
| Ice Water | 375 grams |
| Garlic (minced) | 5 cloves |
| Salt | 3 teaspoons (to taste) |
| Sugar | 1 teaspoon |
| Sago for Dusting | As needed |
For the Cuko Sauce
| Cuko Ingredients | Amount |
|---|---|
| Green Bird’s Eye Chilies | 10 pieces |
| Red Bird’s Eye Chilies | 3 pieces |
| Garlic | 2 cloves |
| Water | 500 ml |
| Palm Sugar | 100 grams (dark) |
| Salt | ½ teaspoon |
| Tamarind Water | 2 tablespoons |
Instructions
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Prepare the Fish Mixture: In a blender, combine the shrimp and Dori fish with half of the ice water until smooth.
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Mix Ingredients: In a mixing bowl, add salt, sugar, minced garlic, and gradually incorporate the sago starch. If the mixture is too dry, add the remaining ice water slowly until the dough is pliable but not sticky.
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Shape the Empek-Empek: Knead the dough until it’s slightly elastic, then shape it into your desired form. For an extra surprise, you can fill some with hard-boiled egg. (For step-by-step photos, refer to the original recipe by bunda xanderskitchen).
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Cook the Empek-Empek: Bring a pot of water to a boil and gently drop in the shaped empek-empek. Boil until they float to the surface, indicating they are cooked through.
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Prepare the Cuko Sauce: In a pot, combine palm sugar, tamarind water, green and red chilies, and minced garlic. Add salt and cook until the sauce thickens slightly. Strain the sauce to remove solids.
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Fry the Empek-Empek: Heat oil in a frying pan and fry the empek-empek until golden brown. They are delicious even without frying!
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Serve: Arrange the empek-empek on a serving plate, drizzle with cuko sauce, sprinkle with crushed shrimp, and garnish with cucumber slices for a refreshing touch.
Enjoy your homemade Empek-Empek, a special dish that your loved ones will surely enjoy!
