Celimpungan Recipe

Celimpungan is a typical fish processed from Palembang. Like pempek, celimpungan also uses sago. However, the difference lies in the sauce served. Celimpungan is served with a savory sauce made from coconut milk. It's more delicious when served with chili sauce and fried onions . Addictive for sure!

Ingredients

Disclaimer:
Fine cork fish - 500 grams
Egg - 1 egg
Salt - 20 grams
Mushroom broth - 1 tbsp
Water - 250 ml
Sago tani - 250 grams
Broth:
Water, then add boiled water celimpungan - 3 liters
Thick coconut milk - 750 ml
Oil, for sauteing spices - to taste
Salt to taste
Sugar - to taste
Seasoning - to taste
Blended Soup Seasoning:
Shallots - 15 cloves
Garlic - 5 cloves
Turmeric - 2 segments
Lemongrass - 1 stick
Coriander - 1 tbsp
Tempopo (optional) - 1 segment
Find the key (optional) - 1 segment
Candlenut - 3 seeds
Complementary:
Cayenne pepper, mashed - to taste
Fried onions - to taste
Purchase ingredients and cooking utensils

Plans

1. Bring water to a boil in a saucepan.
1. Bring coconut milk and water to a boil.
1. When mixing the dough, mix until it thickens. The goal is that the resulting celimpungan pentol is chewy.

What is celimpungan?

Celimpungan is a mackerel fish ball in a yellow spiced coconut milk sauce, typical of Palembang. KOMPAS.com - Besides pempek, Palembang has a variety of other processed fish, one of which is celimpungan. Celimpungan is made from mackerel fish which is shaped like a meatball, then served with yellow seasoned coconut milk.

What is laksan made of?

Laksan is a typical Palembang food made from sago and fish raw materials. Laksan is made in an oval shape with almost the same taste as pempek, but served using coconut milk.

What is the burgo made of?

The main ingredients of a burgo are half a kilogram of rice, sago, half a kilogram of snakehead fish, and water. In addition, the process of making burgo also uses additional spices, such as galangal, coriander, hazelnut seeds, kencur, meeting locks, shallots, garlic, sugar, bay leaf, and a little whiting.