Sunday, April 29, 2012
Hesti, thank you for sharing the recipe. I modified the recipe a little bit.
My son´s comment:" The consistency and difference between the taste of potatoes and agar-agar are too large ". Hmmm...a good critic from my tester after he ate one slice of pudding ^^.
Wednesday, April 11, 2012
Tuesday, April 10, 2012
One of our family favourite food :). My entry for Indonesian Food Party arranged by Tata Bonita Rais and Monica.
Pempek, mpek-mpek or empek-empek is a savoury fishcake delicacy from Palembang,Indonesia, made of fish and tapioca. Pempek is served with yellow noodles or rice vermicelly and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko also ebi (ground dried shrimp) powder. Kuah cuko is produced by adding palm sugar, chili pepper, garlic, vinegar, and salt to boiling water.
Pempek dough is made from a mixture of boneless ground fish meat, most commonly tenggiri (wahoo), with water, salt and tapioca. Ikan gabus (snakehead) and Mackerel are also commonly made as pempek. According to tradition, the best tasting pempek are made of belida orbelido (Chitala lopis), but due to its rarity and superior taste, pempek made from this fish are usually more expensive. (Source: Wikipedia)Recipe