Dream - Pempek, a typical dish from Palembang, South Sumatra, is known for its savory taste and spicy, sour, and thick broth. It is made from finely ground fish mixed with sago flour, salt, and other spices. Pempek is usually enjoyed with a sauce called cuko. Cuko is a sauce made from vinegar, brown sugar, garlic, and other special ingredients. It has a sweet, sour, and savory taste, characteristic of the original Palembang cuko, which usually has a thicker texture.

It turns out, making this cuko is not as complicated as imagined. The ingredients are also easy to find around you. Well, here's a delicious and thick cuko pempek recipe that you can try when making pempek at home.

Ingredients:500 ml water400 grams palm sugar husk50 grams garlic50 grams green chili40 grams tamarind1 teaspoon saltSufficient amount of water

How to make: Mash garlic and bird's eye chili. Add 30 ml of water. Dissolve tamarind with 30 ml of water. Grate palm sugar, set aside. In a pot, add 500 ml of water and grated palm sugar. Cook until the sugar dissolves. Add tamarind, stir well and cook until boiling over medium heat, turn off the stove and strain the broth.

Ingredients:500 grams of palm sugar1 liter of water100 grams of garlic100 grams of bird's eye chili½ teaspoon of salt2 tablespoons of tamarind

How to Make: Boil palm sugar until dissolved. Cook over low heat. Add tamarind, stir well. Cook until thickened and dissolved. Turn off the heat. Strain the cuko sauce and cook again. Puree garlic and bird's eye chili. Set aside. After the sauce boils, add the ground spices. Stir well. Add salt, stir again until well mixed. Cook until boiling, turn off the stove. Ready to serve. Source: Diadona.