Pastel Pempek

Ingredient

• 300 gr minced mackerel
• 3 cold egg whites
• 2 cloves of garlic finely
• 200 gr sago flour (if you don't like it chewy, you can reduce it)
• Salt, sugar, mushroom seasoning

The method

• 1.In a container, add fish, egg whites, garlic, sugar, mushroom seasoning, mix well.
• 2. Pour the sago while kneading add the salt.
• 3. Take a tablespoon of the dough, fill it with the filling and close it
• 4. Boil the pempek in boiling water until it floats and then remove
• 1. Saute garlic and ebi until fragrant.
• 2. Enter the Bangka, salt, pepper, mushroom seasoning, stir until wilted. Then remove
• 1. Boil the water until it boils, add all the cooking ingredients until dissolved and boil.
• 2. After it cools down then strain. Serve with pempek and cucumber slices

Material contents

• 1 large stool
• 2 handfuls of ebi
• 4 cloves of garlic finely chopped
• Salt, pepper, mushroom seasoning to taste

Cuko Recipe

• 1 piece of palm sugar from Palembang
• A thumb of Javanese tamarind
• 3 cloves of garlic finely
• 5 finely chopped chilies
• Salt
• 25 ml water

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