📝 About This Recipe
Hailing from the riverside city of Palembang in South Sumatra, Pempek is a beloved Indonesian delicacy crafted from a delicate blend of fresh fish and starch. These savory cakes are boiled and then fried to achieve a delightful contrast of a chewy interior and a golden, crispy exterior. Served with 'Cuko'—a dark, tangy, and spicy vinegar sauce—this dish offers an explosion of umami and zesty flavors that define Indonesian street food at its finest.
🥗 Ingredients
The Fish Dough (Adonan)
- 500 grams Spanish Mackerel (Ikan Tenggiri) fillet (cold, skinless, and finely minced or processed)
- 250 ml Ice Water (essential for a bouncy texture)
- 400 grams Tapioca Starch (Sagu Tani) (plus extra for dusting hands)
- 2 tablespoons Salt (adjust to taste)
- 1 teaspoon Mushroom Bouillon or MSG (for enhanced umami)
- 3 cloves Garlic (finely minced)
- 2 pieces Eggs (whisked, for the 'Kapal Selam' filling)
The Cuko Sauce
- 250 grams Palm Sugar (Gula Aren) (darker sugar yields a better color)
- 500 ml Water
- 2 tablespoons Tamarind Paste (dissolved in a little water)
- 1 teaspoon White Vinegar (for extra zing)
- 6 cloves Garlic (ground into a paste)
- 5-10 pieces Bird's Eye Chilies (ground, adjust based on heat preference)
- 1 tablespoon Dried Shrimp (Ebi) (toasted and ground into powder)
Accompaniments
- 1 piece Cucumber (diced into small cubes)
- 100 grams Yellow Noodles or Rice Vermicelli (blanched)
👨🍳 Instructions
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1
Prepare the Cuko Sauce first: In a medium saucepan, combine the water and palm sugar. Bring to a boil until the sugar dissolves completely.
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2
Add the ground garlic, ground chilies, tamarind water, and salt to the saucepan. Simmer on low heat for 15-20 minutes until the sauce slightly thickens and flavors meld.
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3
Stir in the ground dried shrimp (ebi) and vinegar. Strain the sauce through a fine-mesh sieve to achieve a smooth consistency. Set aside to cool.
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4
For the dough: 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 sticky and pasty.
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5
Add the garlic, salt, and bouillon to the fish mixture. Mix well. Gradually fold in the tapioca starch—do not overwork the dough, or it will become tough.
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6
Dust your hands with tapioca starch. To make 'Pempek Lenjer' (cylindrical shape), take a handful of dough and roll it into a log about 10cm long.
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7
To make 'Pempek Kapal Selam' (submarine), form a ball, create a deep pocket with your thumb, pour in a little whisked egg, and carefully pinch the top to seal it tight.
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8
Bring a large pot of water to a boil with a tablespoon of oil. Carefully drop the shaped pempek into the boiling water.
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9
Boil until the pempek float to the surface, then continue cooking for another 5 minutes to ensure the centers (especially the egg) are fully cooked.
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10
Remove with a slotted spoon and drain. Allow them to cool completely and dry slightly on the surface.
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11
Heat a generous amount of vegetable oil in a wok or deep fryer over medium-high heat. Fry the boiled pempek until the exterior is golden brown and crispy.
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12
Drain the fried pempek on paper towels, then slice into bite-sized pieces using kitchen shears or a sharp knife.
💡 Chef's Tips
Always use very cold fish and ice water to ensure the proteins form a 'bouncy' texture. When adding tapioca starch, use a light hand; over-kneading will result in a rubbery fish cake. If the dough is too sticky to handle, keep your hands well-dusted with tapioca starch rather than adding more to the dough itself. For the most authentic Cuko, let the sauce sit overnight in the fridge; the flavors intensify and become more balanced. If Spanish Mackerel is unavailable, you can substitute with Kingfish or any firm, white-fleshed fish.
🍽️ Serving Suggestions
Serve the sliced pempek in a shallow bowl submerged in a generous amount of Cuko sauce. Add a portion of blanched yellow noodles and fresh cucumber cubes on the side for texture. Sprinkle extra ground dried shrimp (ebi) on top for a final punch of savory aroma. Pair with a glass of iced jasmine tea or 'Es Teh Manis' to balance the heat of the chilies. Include a side of crackers (Krupuk) for the ultimate Palembang street food experience.