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Serve: 5 Person

Tidak hanya pekempek, celimpungan juga dari Palembang. Mirip benar adonannya, hanya yang ini berkuah santan.

  • Water
  • Oil
  • 1 bay leaf
  • 1 thumb-sized piece galangal, crushed
  • 1 thumb-sized piece ginger, crushed
  • 4 cloves
  • 2 ½ glasses coconut milk
  • Sugar to taste
  • ½ teaspoon salt, or to taste

Ingredients for fish balls

  • 200 grams mackerel, remove bones and mince
  • 2 tbsp sago flour


  • 3 cloves garlic
  • 3 candle nuts, toasted
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ thumb-sized roasted turmeric


  • 7 shallots, sliced

Palembang is not only famous for its pempek fish delicacy, but also has celimpungan, which is based on the same basic mixture of ingredients, with the addition of a sauce made from coconut milk.


  1. Bring to boil water. Boil balls floating fish to rise, drain. If it is cold can be cut into pieces. Set aside.
  2. saute ground spices, bay leaves, galangal, ginger, and cloves until fragrant flavorful cooked. Pour the coconut milk, stir well. Season with sugar and salt, to taste to taste. Cook until thick sauce. Lift.
  3. Serve fish balls with coconut milk and a sprinkling kuan fried onions. Reviews
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


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