Pempek Dos Ebi

Ingredients

• 200 gr wheat flour
• 400 ml water
• 6 pcs white onion, puree
• 1 tbsp ebi, roasted, puree
• Salt and sugar ( I 2.5 tsp salt + 1 tsp sugar)

Other Ingredients

• 3 eggs beaten off
• 550 gr sago flour

Submarine Stuffing

• 2 eggs omega
• 1 tablespoon liquid milk, so that the egg filling is soft
• pinch of salt
• * Whisk the ingredients above until smooth

How to Cook

• 1. Mix the starter ingredients together in a saucepan, cook until the ingredients are mixed together like sticky porridge (if it's a bit lumpy, it's fine)
• 2. In a large bowl, put the beaten egg and sago flour, add the starter, knead everything until it becomes one
• 3. Coat your hands with flour, shape the dough so it's lenjer/submarine according to your taste..
• 4. Boil the pempek until it's cooked, it's a sign that the pempek floats, if the dive after it floats, leave it for 5-10 minutes, so the eggs inside are really cooked, take it out, let it cool, the pempek is ready to be fried

Cuko Ingredients

• 500 gr palm sugar
• 50 gr whole tamarind with seeds
• 4 tbsp cooking vinegar
• 20 grams of salt
• 5 pcs white onion, puree
• 100 gr cayenne pepper
• 1 liter of water

How to Cook Cuko

• Mix all the ingredients together in a saucepan, cook on low heat until the cuko shrinks a little, correct the taste, strain

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