📝 About This Recipe
Hailing from the riverside city of Palembang in South Sumatra, Pempek is a beloved Indonesian delicacy that perfectly balances the savory richness of fresh fish with the chewy satisfaction of tapioca. These golden-fried treasures are traditionally served submerged in 'Cuka,' a dark, complex vinegar sauce that hits every taste bud with its sweet, sour, and spicy profile. Crafted with high-quality white fish and a touch of culinary patience, this dish offers a unique texture and flavor explosion that is a hallmark of Southeast Asian street food culture.
🥗 Ingredients
The Fish Dough
- 500 grams Mackerel or Spanish Mackerel (Ikan Tenggiri) fillet (cold, finely minced or processed into a smooth paste)
- 250 ml Ice water (must be very cold to keep the fish protein stable)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Mushroom bouillon or Garlic powder (for extra umami)
- 350-400 grams Tapioca flour (Sago flour) (plus extra for dusting hands)
- 2 pieces Eggs (whisked, for filling 'Pempek Kapal Selam' style)
The Cuka Sauce (Spicy Vinegar)
- 250 grams Palm sugar (Gula Aren) (darker sugar provides better color and depth)
- 500 ml Water
- 2 tablespoons Tamarind paste (dissolved in a little water)
- 1-2 teaspoons White vinegar (to brighten the acidity)
- 6 cloves Garlic (finely minced)
- 5-10 pieces Bird's eye chilies (adjusted to your spice tolerance)
- 1 tablespoon Dried shrimp (Ebi) (toasted and ground into powder)
Garnish and Sides
- 1 piece Cucumber (diced into small cubes)
- 100 grams Yellow noodles or Vermicelli (blanched)
👨🍳 Instructions
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1
Start by preparing the Cuka sauce. Combine water, palm sugar, and tamarind paste in a saucepan. Bring to a boil until the sugar dissolves.
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2
Add the minced garlic, ground chilies, and ground dried shrimp to the sauce. Simmer on low heat for 15-20 minutes until the flavors meld and the liquid reduces slightly. Strain the sauce and set aside to cool.
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3
In a large chilled mixing bowl, combine the minced fish paste with ice water. Use your hands or a wooden spoon to mix vigorously until the mixture becomes sticky and homogenized.
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4
Add salt and mushroom bouillon to the fish mixture. You will notice the texture becoming firmer and more elastic as the salt reacts with the fish protein.
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5
Gradually fold in the tapioca flour. Do not overwork the dough; mix just until the flour is incorporated. Over-mixing will result in a rubbery, tough fish cake.
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6
Bring a large pot of water to a gentle boil and add a tablespoon of oil to prevent sticking.
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7
Dust your hands with tapioca flour. For 'Lenjer' (cylindrical shape), take a small handful of dough and roll it into a log about 10cm long.
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8
For 'Kapal Selam' (Submarine), form a ball, create a deep well with your thumb, pour in a little whisked egg, and carefully pinch the top to seal it tightly.
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9
Drop the shaped dough into the boiling water. They are cooked when they float to the surface. Let them float for another 2-3 minutes to ensure the center (especially the egg) is cooked through.
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10
Remove the boiled pempek with a slotted spoon and drain. Allow them to cool to room temperature; this firms up the texture.
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11
Heat a generous amount of vegetable oil in a wok or frying pan over medium-high heat.
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12
Fry the boiled pempek until the exterior is golden brown and crispy. This usually takes 3-5 minutes per side.
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13
Drain the fried pempek on paper towels, then slice into bite-sized pieces.
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14
Place the sliced pempek in a bowl with noodles and diced cucumber. Pour a generous amount of the Cuka sauce over the top.
💡 Chef's Tips
Use cold fish and ice water to ensure a bouncy, springy texture. Avoid over-kneading the dough after adding tapioca flour to prevent toughness. If the dough is too sticky to handle, coat your hands in more tapioca flour rather than adding more flour to the dough itself. For the best Cuka sauce, let it sit overnight in the fridge to allow the garlic and chili flavors to fully develop. Always use high-quality, dark palm sugar for that signature deep brown color and caramel-like taste.
🍽️ Serving Suggestions
Serve hot immediately after frying for the best contrast between the crispy skin and chewy interior. Pair with a glass of iced Thai tea or Indonesian Jasmine tea to balance the spice. Add a sprinkle of extra ground dried shrimp on top for an extra punch of flavor. Serve as an appetizer for a Southeast Asian themed dinner party or as a heavy snack (Jajanan). Include a side of crackers (Krupuk) for extra crunch.