Empek-Empek Palembang

  Materials-))

       1. 600 grams mackerel
       2. 300 gr White sago
       3. 3 / 4 cup water
       4. Salt to taste

-method))




       1. Remove and clean the fish from the scales and entrails.
       2. Split into 2 parts and clean the bones are also being
       3. Also remove the small bones of small fish with a fork while eroding
       4. After the clean skin of fish, mashed fish meat,
       5. Combine water, salt and meat until smooth flat
       6. Enter sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if        empek empek most produced is elastic and hard.
       7. Shape dough into balls and then steamed in the amount of water that many
       8. After that hinga fried lightly browned.
       9. In a presentation, you can add vinegar and yellow noodles noodles or glass noodles