Pempek

Method

Mix tapioca flour, plain flour, minced fish, salt and white pepper in a bowl, then gradually add water whilst kneading to form a smooth, slightly sticky dough. Shape the dough into cylinders about 8cm long and 2cm thick. Heat oil to 160°C and fry the pempek until golden brown and they float to the surface, approximately 3-4 minutes. Meanwhile, prepare the cuko sauce by frying minced garlic and chillies briefly, then add palm sugar, vinegar and water, simmering for 2 minutes until the sugar dissolves. Drain the fried pempek on kitchen paper and serve hot with the warm cuko sauce for dipping.