THE LENJER EXPAND

Mix the fish mackerel, eggs, salt, sugar and enter the ice water little by little to mix well
Enter the sago farmer and the flour gradually stirring with the hand until the texture is fitting (the result of dough can be formed but still a little soft and stick in the hand) do not let the pancake will be hard pancake. If the dough is fitted but sago still left no need to put all the sagunya
Boil water in a pan and add 2 tablespoons oil to prevent pempek stick together
Spread the hands with sago then form pempek lenjer, boil until float and cooked, lift
Cuko: cayenne pepper, garlic, tongcay (can be prepared the day before & store in the fridge for more fragrant seasoning). Boil brown sugar and water until the sugar is dissolved, add spices, salt, acid water, vinegar. Cook until boiling. Do not forget the taste correction. If you want a thicker sauce more thick brown can be added more. If the taste of spicy or garlic aroma is less, I usually add more. Anyway until you get the flavor of cuko sauce according to taste
Fried pempek until brownish, cut into the bowl and then flush with cuko sauce, add sliced cucumber and ebi powder as a complement. Can also add yellow noodles, I happen to have no stock of noodles