Empek-empek Palembang

Material:

     * 600 gr Fish Belida / tengiri
     * 300 gr white Sago / 11 / 2 cups
     * 100 cc of water / 3 / 4 cup
     * salt to taste

How to cook:

     * clean the fish guts and scales, split in half lengthwise , the middle bone is cleaned as well.
     * Scrape with a fork while the small bones clean. Also clean the fish skin, fish meat puree completely. Water, salt and meat mix until blended smooth.
     * Mix with corn starch before, when stirring the sago flour only as needed because when too much stirred, empek-empek will be hard and elastic.
     * The dough that forms a ball and then cooked (steamed) or boiled in water. Then fry until brown, when the first slice serve then add vinegar and soak suun noodles and slices of cucumber.