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.
Bring to boil water. Boil balls floating fish to rise, drain. If it is cold can be cut into pieces. Set aside.
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.
Serve fish balls with coconut milk and a sprinkling kuan fried onions. Reviews