Empek-Empek Ikan Dori: A Delightful Indonesian Treat
Empek-empek is a beloved traditional Indonesian dish that showcases a delightful combination of fish and tapioca flour, resulting in a unique, chewy texture that’s simply irresistible. In this version, we use dory fish and shrimp to create a flavorful base, served with a tangy and spicy cuko sauce that elevates each bite. This dish not only brings comfort but also offers a chance to impress your loved ones with your culinary skills. Let’s dive into the recipe!
Ingredients
For the Empek-Empek:
- 500 grams of fish (I recommend using dory fish combined with shrimp)
- 450 grams of sago flour
- 375 ml of ice water
- 5 cloves of garlic, finely minced
- 3 teaspoons of salt (adjust to taste)
- 1 teaspoon of sugar
- Additional sago flour for dusting
- Optional: boiled egg for stuffing (especially for the colored empek-empek)
For the Cuko Sauce:
- 10 green bird’s eye chilies
- 3 red bird’s eye chilies
- 2 cloves of garlic
- 500 ml of water
- 100 grams of palm sugar (preferably dark)
- 1/2 teaspoon of salt
- 2 tablespoons of tamarind water
Instructions
Preparing the Empek-Empek:
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Blend the Fish and Shrimp: In a blender, combine the dory fish and shrimp with half of the ice water. Blend until you achieve a smooth and homogeneous mixture.
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Incorporate Seasonings: Gradually add in the salt, sugar, minced garlic, and sago flour to the fish mixture. If the dough seems too dry or crumbly, slowly pour in the remaining ice water until you reach a pliable consistency. (Note: You may not need to use all of the water.)
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Knead the Dough: Knead the mixture until it becomes smooth and can hold its shape well. You can shape the empek-empek into your desired forms—traditional round or oval shapes work well. If you wish to make the stuffed version, you can place a boiled egg inside.
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Boil the Empek-Empek: Bring a pot of water to a boil, then gently drop in the shaped empek-empek. Boil them until they are fully cooked and float to the surface, which usually takes about 10-15 minutes.
Making the Cuko Sauce:
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Cook the Sauce: In a saucepan, combine the palm sugar, tamarind water, green and red chilies, and minced garlic with 500 ml of water. Add the salt and bring the mixture to a gentle simmer.
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Thicken the Sauce: Allow the sauce to cook until it thickens slightly, which enhances its flavor. Once done, remove it from heat and strain to achieve a smooth consistency.
Frying and Serving:
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Fry the Empek-Empek: Heat oil in a pan over medium heat. Fry the boiled empek-empek until they are golden brown and crispy. They can be enjoyed even without frying, but the crispiness adds an extra layer of delight.
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Presentation: Arrange the fried empek-empek on a serving plate. Generously drizzle with the cuko sauce and sprinkle finely crushed dried shrimp over the top. For a refreshing touch, add slices of cucumber as a garnish.
And there you have it! Your special empek-empek is ready to be served, perfect for delighting your husband or any guest at your dining table. It’s incredibly satisfying to watch loved ones enjoy your homemade creation, often asking for seconds! Enjoy your culinary journey with this delightful dish that captures the essence of Indonesian flavors. Happy cooking! 😊