Pempek Adaan alla Aku (Fish Balls Palembang Style alla Me)

Description:
This pempek does not use the usual ingredients or so called traditional ingredients. I'll call them as international ingredients. But the taste? It is still delicious.

Thanks to Yeni Yulinda for the original recipe. The recipe definitely helps me modifying the ingredients according to the stock in my pantry.



Ingredients:
Fish Balls:
300 g basa freshwater fillet
150 g har kau skin flour (tang mien) flour
2 Tbsp wheat flour
1 egg
0.5 tsp garlic powder
0.5 tsp salt or to taste
0.25 tsp white pepper
1 spring onion, slice thinly

water + 2 tsp chicken style stock powder, Massel for boiling

oil for frying


Sauce:
1 cup water
75 g palm sugar

0.5 cup coco vinegar
1 tsp hot paprika powder
0.5 tsp garlic powder
0.5 tsp salt ot to taste


Garnishes:
Sliced cucumber
Chilli powder
Bean thread noodle
Toasted dried shrimps




Directions:
Fish balls:

Put fish in a food processor, blend until fine. Add flour, egg and seasoning except spring onion. Blend in until well mixed. Add in spring onion and mix well with a spoon.

Meanwhile, boil chicken stock. Shape the fish paste to a golf ball size. Use your hand and squeeze out in between your thumb and your finger. Scoop out with a wetted spoon. Boil for 5 minutes or until just cooked. Drain.

Fry in hot oil until turning light golden yellow.


Sauce:
Before boiling the fish balls, make the sauce. Add sugar to the water and boil the water until the sugar dissolves. Add other ingredients. Simmer on very low heat while boiling the fish balls.