Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broken raw egg in. Shut and close the hole tightly.
Boil some water and add pempek one by one. Wait until pempek floats to the surface. Take them out and drain.
Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them until sugar is dissolved. Filter the dregs. Add vinegar and mix it.
Fry pempek in oil and then take them out and drain when they are brownish. 6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.
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