KOMPAS.com – A portion of pempek must be accompanied by cuko. This sweet and sour liquid can be served separately or directly to soak the pempek pieces.
Cuko is made from two main ingredients, namely brown sugar and tamarind. The type of acid can be tamarind or vinegar.
You can store cuko for several days in the refrigerator. Please note that the cuko container is tightly closed.
Check out the cuko pempek recipe from the book “Popular Culinary Baskets: Making Pempek and Siomay” (2014) by Kirana Wijaya published by PT Demedia Pustaka below.
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Material:
- 350 gr dark brown brown sugar
- 650 ml water
- 3 tbsp blackish tamarind
- 2 tbsp horseradish (grated)
Ground seasoning ingredients:
- 7 cloves of garlic with skin
- 15 red cayenne peppers
- 3 tbsp ebi (stewed with hot water)
- 1 tbsp tongcai
- Salt to taste
1. Slice brown sugar, cook over low heat with water and tamarind until it boils and the acid is destroyed. Remove, strain. Bring back to a boil.
2. Add the ground spices to the boiled sugar water. Continue cooking over low heat until fragrant.
3. Add grated radish, stir well. Bring to a boil once more. Lift.
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