Friday, September 5, 2008

Pampek or Empak empak

Pampek or empak of many Indonesia local food. It originate from Palembang, the capitol of South Sumatra.

I first ate this while on one of my trip to Batam island a few years ago....Thank you to our in-laws, since then, we get this whenever they visit us....they will buy this all ready made from pampek stall except we need to fry the pampek only.

The farthest pampek is called "kapal Selam" because of it's shape. There is a cooked egg yolk inside and the outside consists of fish paste and sago flour.

The another one is made of fish skin, fish paste and sago flour. not fishy. On the contrary, I like this the most.

There are other shape and size mainly made of fish paste and sago flour only.

You need to fry the pampek in low heat then change to medium heat until golden brown. Rest to cool before cut into bit size.

There are a few other things that are added. A special sauce made of chilly, vinegar, garlic, brown sugar, "Tang Chai" ....I think... Diced cucumber but I used Japanese cucumber instead.

Lastly is finely grindled dry prawns...

End result....get ready to tuck in...Yummy.

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