Here's the recipe empek-empek palembang:
600 gr mackerel
300 gr white sago
3/4 cup water
salt to taste
How to make:
Remove and clean the fish on the scales and entrails.
Split into 2 parts and clean the bones also middle
Clean the tiny little fish bones while scraped with a fork
After skin clean fish, fish meat puree,
Combine water, salt until blended and smooth meat
Enter sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if most empek empek produced will be stretched and hard.
Shape dough into a ball and then steamed in large quantities of water
After the fry hinga brownish color.
In the presentation you can add vinegar and yellow noodle noodles or glass noodles