Cinnamon and Clove Pempek Palembang with Tamarind Sauce

Method

1. Add cinnamon and clove to the tamarind sauce while cooking.
2. Mash fish fillets, mix with bread crumbs, egg, salt, and pepper.
3. Shape into balls, then fry until golden.
4. In a saucepan, combine tamarind, palm sugar, vinegar, and water.
5. Cook until thick, then serve with fish cakes.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.