How to make Cuka Pempek

Cuka Pempek sauce to pempek food is typical Indonesia.

Gravy or sauce is a blend of liquid while eating vinegar or cuka pempek called. Actually, the key lies in the pleasures of eating pempek cukanya. Good vinegar will determine whether or not pempek good. So do not expect it will taste good pempek if cukanya not bad, although the dough is just right pempek and tasty. Here is a recipe and tips to make a delicious sauce of vinegar.

Boil water with brown sugar, tamarind, and vinegar over low heat. Once the sugar has dissolved, remove from heat and strain

Add the garlic, cayenne pepper, dried shrimp, salt, and tongcai

Enter the chili pepper and salt as he tasted, adjusted to taste

Bring to a boil again and then lift

How to make a dough pempek

To make a good pempek, fundamental things that need to be considered is the batter. Comparison of the exact ingredients in the dough pempek will determine the degree of softness or hardness pempek when cooked. Here are some recipes and how to make dough pempek.


Finely minced fish meat.
The best fish is a fish mackerel or cork. If no, can be replaced with another fish whose flesh is more like Tuna, Toman, Salmon, Small Cob, Sepat large, or Gurame.
Remove bones and grind until smooth. Should not use a lot of fat fish such as Catfish, Catfish, etc..

Sago flour or starch (tapioca), water, fine salt to taste, flavor to taste (may be used, may not, depending on taste)


Note: Comparison between the fish and sago flour is 1:1 or 1:3 / 4 or 1:1 / 2. The more fish the more delicious, but it's better to fish a maximum ratio of 1 kg, 0.5 kg of flour sagunya enough.