hoangquan643
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**Empek-Empek Palembang Set: A Delicious and Authentic Indonesian Snack**
Empek-empek is a popular Indonesian snack made from fish, tapioca, and spices. It is typically served with a special sauce called cuko. This recipe makes a large batch of empek-empek, so you can enjoy it for days to come.
### Ingredients
* 1 pound of fish fillet, cut into 1-inch pieces
* 1 cup of tapioca starch
* 1 cup of rice flour
* 1 teaspoon of salt
* 1/2 teaspoon of baking powder
* 1 egg
* Vegetable oil for frying
* Cuko sauce (recipe below)
### Instructions
1. In a large bowl, combine the fish, tapioca starch, rice flour, salt, baking powder, and egg. Mix until well combined.
2. Heat the oil in a large frying pan over medium heat.
3. Form the dough into small balls or ovals. Carefully drop them into the hot oil and fry until golden brown on all sides.
4. Remove the empek-empek from the oil and drain on paper towels.
5. Serve with cuko sauce.
### Cuko Sauce
* 1 cup of water
* 1 cup of palm sugar, grated
* 1/2 cup of tamarind paste
* 1 teaspoon of salt
* 1/2 teaspoon of chili powder
* 1/4 teaspoon of ground black pepper
* 2 cloves of garlic, minced
* 1 shallot, minced
* 2 red chili peppers, seeded and minced
1. In a medium saucepan, combine the water, palm sugar, tamarind paste, salt, chili powder, black pepper, garlic, shallot, and red chili peppers. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes.
2. Strain the sauce into a serving bowl.
### Tips
* To make the empek-empek more authentic, use ikan tenggiri, a type of mackerel found in Indonesia.
* If you don't have access to ikan tenggiri, you can use any white fish fillet.
* The cuko sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
* Empek-empek is best served fresh, but it can be stored in the refrigerator for up to 3 days.
### Hashtags
* #empek-empek
* #indonesianfood
* #streetfood
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