Pempek Sauce - Cuko pempek. Pempek is deep fried fish cakes served with its signature dark fiery sauce hailing from the city of Palembang, the provincial capital of South Sumatra. The range of fish cakes varies from the plain round balls to big triangular ones stuffed with hard boiled eggs, they are all typically deep fried in hot oil just. The presentation of Cuko Pempek (Dark Sauce) was accompanied by pempek (Palembang's traditional food) As we known, Palembang is a city in Indonesia country.
Instead of served with cuko, it is served in shrimp soup. Learn how to make Pempek Ayam Saus Cuko (Savory Chicken Cakes with Sauce) with this easy to follow step-by-step guide. Penyajian pempek ditemani oleh saus berwarna hitam kecoklat-coklatan yang disebut cuka atau cuko (bahasa Palembang). You can have Pempek Sauce - Cuko pempek using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pempek Sauce - Cuko pempek
- It's 150 gr of tamarind pulp (make a paste by adding with 500 lt water).
- Prepare 600 gr of palm sugar/brown sugar.
- Prepare 1 of lt water.
- It's 6 of garlic mince (or 3 tsp).
- Prepare 20 of thai chilli (reduce or dont use if you prefer not spicy)- blends.
- It's 10 of red chilli (reduce if you prefer) - blends.
- Prepare 1 tbsp of himalayan salt.
- Prepare 3 tbsp of dried shrimps (blends) - optional, you can buy in asian shop.
- You need 250 ml of or 1 cup sweet soya sauce (I used ABC brand, it's called kecap manis).
- Prepare of optional: Vinegar and lemon. if you prefer a stronger taste. I used to add this, as it enhance the flavours.
CUKO dibuat dari air yang Bagi masyarakat asli Palembang, cuko dari dulu dibuat pedas untuk menambah nafsu makan. Namun seiring masuknya pendatang dari luar pulau. Pempek refers to the old Chinese man who first produced these fish and tapioca cakes from Palembang in South Sumatra. Pempek is the best-known of Palembang's dishes and is made of fish and sago flours and served together with a dark, rich sauce called cuko.
Pempek Sauce - Cuko pempek step by step
- Boil the 1 lt water and sugar until all dissolve. then sieve it. Use the liquid..
- In the pan, put the sugar liquid, and mixed with the rest of the ingredients (except for the dried shrimps). leave this in medium heat, and stirred untill disolve. Add the dried shrimp (if you decide to use this),Have a taste to make sure it taste as your preference. you can add a bit of lemon and vinegar too if you prefer. then turn the heat off..
- When cold, I like to shieve the sauce again. so it's clear, as I prefer it to be smooth. I would usually put this in glass jar. This is now ready to use or put in fridge. The taste will usually go stronger as it sit in fridge..
PEMPEK - This Indonesian food is made of fish and sago. accompanied with the sauce that is brownish black, called vinegar or cuko. Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. Usually it's spicy. pempek sprinkled with slices of. Don't forget to try it when you are here. Beside that, you should try the Pempek too.