📝 About This Recipe
Hailing from the riverside city of Palembang, Model is a sophisticated and hearty variation of the famous Pempek. It features a bouncy, savory fish dough wrapped around silky tofu, deep-fried to golden perfection and then submerged in a fragrant, umami-rich shrimp broth. This dish offers a beautiful contrast of textures—crispy-yet-chewy fish cake meeting a light, aromatic soup—making it a beloved comfort food across South Sumatra.
🥗 Ingredients
Fish Dough (Pempek)
- 500 grams Spanish Mackerel (Tenggiri) Fillet (cold, finely minced or processed)
- 300 ml Ice Water
- 2 teaspoons Salt
- 1 teaspoon Mushroom Bouillon (optional for extra umami)
- 400 grams Sago or Tapioca Flour (plus extra for dusting)
- 4 pieces Firm White Tofu (cut into triangles or squares)
Shrimp Broth
- 1.5 liters Water
- 150 grams Fresh Shrimp (peeled and chopped, shells reserved for stock)
- 6 cloves Garlic (finely minced)
- 4 pieces Shallots (finely minced)
- 15 grams Dried Wood Ear Mushrooms (soaked and sliced)
- 20 grams Dried Lily Buds (Sedap Malam) (soaked and knotted)
- 1 teaspoon Ground White Pepper
- to taste Salt and Sugar
Garnish and Sides
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 1 piece Cucumber (diced)
- 2 stalks Scallions and Celery (thinly sliced)
- 3 tablespoons Fried Shallots (for topping)
👨🍳 Instructions
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1
Start by making the shrimp stock. Boil the reserved shrimp shells in 1.5 liters of water for about 15 minutes. Strain the liquid into a clean pot and discard the shells.
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2
In a large mixing bowl, combine the cold minced fish and ice water. Mix thoroughly by hand or with a wooden spoon until the mixture becomes a smooth, slightly sticky paste.
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3
Add the salt and mushroom bouillon to the fish paste. Continue stirring until the mixture thickens significantly; this is the key to a bouncy texture.
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4
Gradually fold in the sago or tapioca flour. Mix gently until just combined. Do not overwork the dough at this stage, or the fish cake will become tough.
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5
Dust your hands with flour. Take a handful of fish dough (about 60-70g), flatten it on your palm, and place a piece of tofu in the center. Wrap the dough around the tofu until completely sealed.
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6
Heat oil in a deep fryer or wok over medium heat. Fry the stuffed fish cakes until they are golden brown and cooked through. Remove and drain on paper towels.
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7
For the broth, heat 2 tablespoons of oil in a skillet. Sauté the minced garlic and shallots until fragrant and golden.
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8
Add the chopped shrimp meat to the skillet and cook until it turns pink. Pour this mixture into the pot of shrimp stock.
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9
Bring the stock to a boil. Add the soaked wood ear mushrooms and lily buds. Season with white pepper, salt, and a pinch of sugar. Let it simmer for 10 minutes to allow the flavors to meld.
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10
While the soup simmers, cut the fried fish cakes (Model) into bite-sized chunks.
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11
To assemble, place a portion of glass noodles in a serving bowl and add the sliced Model pieces on top.
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12
Ladle the hot broth along with the mushrooms and lily buds over the bowl. Garnish with diced cucumber, scallions, celery, and a generous sprinkle of fried shallots. Serve immediately.
💡 Chef's Tips
Always use cold fish and ice water to ensure the fish cake has a bouncy, 'al dente' texture. Avoid over-kneading the dough after adding the tapioca flour, as this can make the fish cake tough and rubbery. If you cannot find Spanish Mackerel (Tenggiri), Featherback (Belida) or even Tilapia can be used as alternatives. Soak the dried lily buds and wood ear mushrooms in warm water for at least 20 minutes until they are fully rehydrated and soft. For a clearer broth, strain the shrimp stock through a fine-mesh sieve before adding the sautéed aromatics.
🍽️ Serving Suggestions
Serve with a side of spicy 'Cuko' (traditional Palembang vinegar sauce) for an extra kick of tang and heat. Add a spoonful of 'Sambal Ijo' or bird's eye chili paste if you prefer a spicier soup experience. Pair with crunchy 'Kerupuk Kemplang' (fish crackers) to add a delightful textural contrast. A cold glass of Es Teh Manis (Indonesian sweet iced tea) perfectly balances the savory and warm flavors of the soup. Garnish generously with freshly squeezed lime juice to brighten the rich seafood flavors.