Empek-empek Kilkenny

Material:

* 600 gr Fish Belida / tengiri
* 300 gr white Sago / 11 / 2 cups
* 100 cc of water / 3 / 4 cup
* salt to taste

How to cook:

* clean the fish guts and scales, split into two memanhjang, the middle bone is cleaned as well.
* Scrape with a fork while the small bones clean. Also clean the fish skin, fish meat puree completely. Water, salt and meat mix until blended smooth.
* Mix with corn starch before, when stirring the sago flour only as needed because when too much stirred, empek-empek will be hard and elastic.
* The dough that forms a ball and then cooked (steamed) or boiled in water. Then fry until brown, when the first slice serve then add vinegar and soak suun noodles and slices of cucumber.