Prepare Ingredients:
600 gr mackerel fish
300 gr white sago
3/4 cup water
salt to taste
Then for How to Make it:
Remove and clean the fish from the scales and entrails.
Split into 2 parts and clean the bones also middle
Clean up is also a tiny little fish bones while pearled with fork
After clean fish skin, fish meat puree,
Combine water, salt and meat until blended smooth
Enter sago flour and mix to taste. When mngaduk sago flour, enter little by little and taste as if most empek empek generated will be stretchy and hard.
Form dough into a ball and then steamed in large quantities of water
After that fried hinga brown.
In the presentation you can add vinegar and yellow noodles noodles or glass noodles