Pempek

Dive into the flavors of Indonesia with Pempek, a beloved traditional fish cake from Palembang that's bursting with savory and tangy goodness. Made from fresh mackerel or tenggiri fillets blended with tapioca flour and aromatic garlic, this dish boasts a delightfully chewy texture. Each piece is first boiled to seal in its flavors, then fried to golden perfection for a satisfying crunch. The magic lies in the accompanying cuko sauce—a sweet, sour, and spicy dipping sauce crafted from palm sugar, tamarind paste, and chilies. Serve it with crisp diced cucumbers and a sprinkle of fried shallots to elevate the dish to new heights. Ideal for seafood lovers and fans of bold, vibrant flavors, this authentic Pempek recipe is a must-try for anyone exploring Indonesian cuisine. Perfect for gatherings or as a tasty snack, this dish will awaken your taste buds and transport you straight to Palembang!

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams fish fillet (mackerel or tenggiri)
• 250 grams tapioca flour
• 50 grams all-purpose flour
• 200 ml ice-cold water
• 2 teaspoons salt
• 1 teaspoon sugar
• 3 cloves garlic, minced
• 100 ml vinegar
• 1 tablespoon tamarind paste
• 100 grams palm sugar
• 500 ml water
• 5 pieces chilies, blended
• 1 piece cucumber, diced
• 2 tablespoons fried shallots

Directions

Step 1

Prepare the fish mixture by processing the fish fillets in a food processor until smooth. Transfer to a mixing bowl.

Step 2

Combine ice-cold water, minced garlic, salt, and sugar in a separate bowl, stir until dissolved. Gradually add this mixture to the processed fish, stirring gently.

Step 3

Slowly incorporate the tapioca flour and all-purpose flour into the fish mixture, mixing until a smooth, non-sticky dough forms.

Step 4

Divide the dough into equal portions, shaping each into a cylinder or desired shapes for pempek.

Step 5

Bring a large pot of water to a boil, then reduce to a high simmer. Cook the pempek pieces in batches for about 15-20 minutes, or until they float to the surface and are cooked through. Remove and drain.

Step 6

To prepare the cuko sauce, combine vinegar, tamarind paste, water, palm sugar, and blended chilies in a saucepan. Simmer on low heat for about 20 minutes, stirring occasionally until the sugar dissolves and the sauce thickens. Remove from heat and strain into a serving bowl.

Step 7

Once boiled pempek is cooled, fry them until golden brown in a skillet with hot oil over medium heat.

Step 8

Serve the fried pempek with a side of diced cucumbers, drizzled with cuko sauce, and topped with fried shallots.

Nutrition Facts

Serving size	(1959.2g)

Amount per serving	% Daily Value*
Calories	2688.4

Total Fat 75.5g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 0g
Cholesterol 350mg	0%
Sodium 5237.4mg	0%
Total Carbohydrate 392.7g	0%
Dietary Fiber 6.7g	0%
Total Sugars 128.9g
Protein 104.3g	0%

Vitamin D 1800IU	0%
Calcium 221.4mg	0%
Iron 18.6mg	0%
Potassium 3706.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 15.6%

Carbs: 58.9%