How to Make Fishballs With 'Cuko' (Choo-Ko) Sauce

an easy way to make traditional Palembang (Indonesian) food of 'Pempek'

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How to Make Fishballs With 'Cuko' (Choo-Ko) Sauce Recipe
17 Steps
Ingredients
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1
Mashed 200gr of fish in a food processor or just tear it with your fingers

Mashed 200gr of fish in a food processor or just tear it with your fingers

2
Add 5 ml of water, 1 tsp of sugar, 1 tsp of salt, 1 tsp of pepper and if you like, 1 chicken bouillion. Mix until all of the ingredients incorporated

Add 5 ml of water, 1 tsp of sugar, 1 tsp of salt, 1 tsp of pepper and if you like, 1 chicken bouillion. Mix until all of the ingredients incorporated

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3
Gradually add in 100gr of tapioca. Gently knead with your hand

Gradually add in 100gr of tapioca. Gently knead with your hand

4
Slowly knead you get this form. Small tips, the more the water, the more the tapioca.

Slowly knead you get this form. Small tips, the more the water, the more the tapioca.

5
Form the dough into small balls. If it is too sticky, dust with a little of of tapioca

Form the dough into small balls. If it is too sticky, dust with a little of of tapioca

6
Boil some water and cook the fishball. When the fishballs become translucent and floating at the surface, take them out and drained

Boil some water and cook the fishball. When the fishballs become translucent and floating at the surface, take them out and drained

7
Waiting your fishballs totally drained, let's make the sauce

Waiting your fishballs totally drained, let's make the sauce

8
Mashed 6 chilis (or more) with 3 cloves of garlic.

Mashed 6 chilis (or more) with 3 cloves of garlic.

9
Boil 2 cups of water and add in your garlic chilis mixture

Boil 2 cups of water and add in your garlic chilis mixture

10
Add in 100gr of palm sugar or brown sugar

Add in 100gr of palm sugar or brown sugar

11
Add in 1 tbsp of dark soy sauce (sweet), salt and maybe, additional granulated sugar. Taste test. Bring to a boil and sugar was soluble. Turn off the heat

Add in 1 tbsp of dark soy sauce (sweet), salt and maybe, additional granulated sugar. Taste test. Bring to a boil and sugar was soluble. Turn off the heat

12
Add in 2-3 tbsp of white vinegar. Mix it up. Taste test before finished it offf

Add in 2-3 tbsp of white vinegar. Mix it up. Taste test before finished it offf

13
Pour the sauce in a bowl. You may filter thw dregs, but I like to have lotsa chilis and garlic swimming on my bowl

Pour the sauce in a bowl. You may filter thw dregs, but I like to have lotsa chilis and garlic swimming on my bowl

14
Now back to the fishballs. Deep fried is the best but I choose regular pan-fried the fishballs. Small tips: small pops maybe come out from the fish and flashing hot oil from the pan.

Now back to the fishballs. Deep fried is the best but I choose regular pan-fried the fishballs. Small tips: small pops maybe come out from the fish and flashing hot oil from the pan.

15
Fry te fishballs in about 3 minutes or until no more pops come out. And there you go ... your fishballs or pempek is ready! Now, serving time

Fry te fishballs in about 3 minutes or until no more pops come out. And there you go ... your fishballs or pempek is ready! Now, serving time

16
Oopss almost forgot ☺ if you have dried shrimp, you can roughly mash it and prepare it for topping

Oopss almost forgot ☺ if you have dried shrimp, you can roughly mash it and prepare it for topping

17
Put some pempek on your serving bowl, drizzled with lots of 'cuko' sauce and topped with mashed dried shrimp. You can also add diced cucumber and yellow noodles in the bowl. Enjoy! 😊

Put some pempek on your serving bowl, drizzled with lots of 'cuko' sauce and topped with mashed dried shrimp. You can also add diced cucumber and yellow noodles in the bowl. Enjoy! 😊

Ingredients

200 Grams spanish mackerel 
100 Grams tapioca 
1 Teaspoon salt 
1 Teaspoon sugar 
1 chicken bouillon cube 
5 Milliliters water 
Cups water 
100 Grams palm sugar 
6 Chili Peppers 
3 Cups cloves of garlic 
1 Tablespoon dark soy sauce (sweet) 
Tablespoons white vinegar 
dried shrimp 
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