Pempek, a traditional dish from Palembang, South Sumatra, Indonesia, is a savory fish cake celebrated for its chewy texture and tangy, sweet-spicy dipping sauce called cuko. Made primarily from ground fish and tapioca starch, Pempek comes in various shapes, with Pempek Kapal Selam (stuffed with egg) being one of the most popular. It’s typically boiled, then fried or grilled, and served with a dark, vinegar-based sauce that balances sour, sweet, and spicy flavors. This dish is a beloved street food and a staple in Indonesian cuisine, offering a delightful mix of textures and bold tastes. Below is a detailed, step-by-step recipe to make authentic Pempek at home.
Ingredients (Serves 4-6)
For the Pempek Dough:
- 1 lb (450g) boneless mackerel or tenggiri fish fillets (or substitute with cod, snapper, or tilapia)
- 1 cup (120g) tapioca starch (plus extra for dusting)
- 1/2 cup (120ml) ice-cold water
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp garlic powder (or 2 cloves garlic, finely minced)
- 1/2 tsp ground white pepper
- 1 large egg (for the dough)
- 4-5 large eggs (for stuffing, if making Pempek Kapal Selam)
- Vegetable oil (for frying)
For the Cuko Sauce:
- 1 cup (200g) palm sugar (or brown sugar)
- 1/2 cup (120ml) tamarind juice (made from 2 tbsp tamarind paste dissolved in 1/2 cup hot water, strained)
- 1 cup (240ml) water
- 3 cloves garlic, finely minced
- 5-10 dried red chilies (or 2-3 fresh red chilies), finely chopped (adjust to taste)
- 1 tsp salt
- 1 tbsp white vinegar
- 1 tbsp ebi (dried shrimp), finely ground (optional, for umami)
For Serving:
- 1 small cucumber, thinly sliced
- 1 cup (100g) dried egg noodles, cooked and drained (optional)
- 2 tbsp fried shallots (for garnish)
- Lime wedges (optional)
Step-by-Step Recipe
Step 1: Prepare the Fish
- Clean the Fish: If using whole fish, remove the bones, skin, and any dark flesh. If using fillets, ensure they are free of bones and skin.
- Grind the Fish: Place the fish fillets in a food processor and blend until smooth, forming a fine paste. Alternatively, use a mortar and pestle to pound the fish into a paste for a more traditional texture.
- Chill the Paste: Transfer the fish paste to a bowl and refrigerate for 15-20 minutes to keep it cold, which helps with the dough’s elasticity.
Step 2: Make the Pempek Dough
- Mix the Seasonings: In a large mixing bowl, combine the chilled fish paste with salt, sugar, garlic powder (or minced garlic), and ground white pepper. Stir well to incorporate.
- Add the Egg: Add 1 large egg to the fish paste and mix thoroughly until the mixture is sticky and well-combined.
- Incorporate Ice-Cold Water: Gradually add the ice-cold water, 1-2 tablespoons at a time, while stirring. The mixture should become smooth and slightly sticky but not too wet.
- Add Tapioca Starch: Gradually add the tapioca starch, mixing with your hands or a spatula. Knead the mixture until it forms a smooth, elastic dough that’s no longer sticky. If the dough feels too wet, add a little more tapioca starch; if too dry, add a bit more water.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 10-15 minutes at room temperature to allow the starch to hydrate.
Step 3: Shape the Pempek
There are various shapes of Pempek, but we’ll focus on two popular types: Pempek Lenjer (cylindrical) and Pempek Kapal Selam (egg-stuffed).
For Pempek Lenjer (Cylindrical Shape):
- Dust your hands with tapioca starch to prevent sticking.
- Take a portion of dough (about 2-3 tbsp) and roll it into a long cylinder, about 4 inches long and 1 inch thick.
- Repeat until you have several cylinders. Set aside on a plate dusted with tapioca starch.
For Pempek Kapal Selam (Egg-Stuffed):
- Take a larger portion of dough (about 1/4 cup) and flatten it into a thin, round disc in your palm.
- Create a small well in the center of the disc. Crack a raw egg into a small bowl, separate the yolk (or use a whole small egg), and gently place the yolk (or egg) into the well.
- Carefully fold the dough over the egg, sealing the edges tightly to encase the egg completely. Shape it into an oval or torpedo-like form, ensuring there are no cracks for the egg to leak out during cooking.
- Repeat for the remaining dough, using 1 egg per piece. Set aside on a plate dusted with tapioca starch.
Step 4: Boil the Pempek
- Prepare Boiling Water: Bring a large pot of water to a boil over medium heat. Add a teaspoon of vegetable oil to prevent the Pempek from sticking to each other.
- Boil the Pempek: Gently add the shaped Pempek to the boiling water in batches, ensuring not to overcrowd the pot. Boil for 10-15 minutes, or until they float to the surface and feel firm to the touch. Pempek Kapal Selam may take slightly longer to ensure the egg inside cooks.
- Cool the Pempek: Use a slotted spoon to remove the boiled Pempek and transfer them to a colander. Let them cool to room temperature, or soak in cold water to stop the cooking process.
Step 5: Make the Cuko Sauce
- Dissolve the Palm Sugar: In a medium saucepan, combine palm sugar (or brown sugar) and 1 cup of water. Heat over medium-low heat, stirring until the sugar dissolves completely.
- Add Aromatics and Seasonings: Add the minced garlic, chopped chilies, ground ebi (if using), tamarind juice, salt, and vinegar to the saucepan. Stir well and bring to a gentle simmer.
- Simmer the Sauce: Cook the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Taste and adjust with more sugar, tamarind, or chilies as needed.
- Strain and Cool: Strain the sauce through a fine mesh sieve to remove solids, leaving a smooth, dark sauce. Let it cool to room temperature. The cuko sauce can be made ahead and stored in the refrigerator for up to a week.
Step 6: Fry the Pempek
- Heat the Oil: In a deep frying pan or wok, heat 2-3 inches of vegetable oil to 350°F (175°C) over medium heat.
- Fry the Pempek: Fry the boiled Pempek in batches for 3-5 minutes, or until golden brown and crispy on the outside. Avoid overcrowding to ensure even cooking.
- Drain Excess Oil: Remove the fried Pempek with a slotted spoon and drain on paper towels to remove excess oil.
Step 7: Serve the Pempek
- Prepare the Plate: Slice the fried Pempek into bite-sized pieces. For Pempek Kapal Selam, cut at an angle to reveal the cooked egg inside.
- Add Accompaniments: Arrange the Pempek on a serving platter. Add cooked egg noodles (if using) and sliced cucumbers on the side.
- Serve with Cuko Sauce: Pour the cuko sauce into a small bowl for dipping, or drizzle some over the Pempek. Garnish with fried shallots.
- Optional Garnish: Serve with lime wedges for an extra tangy kick.
Tips for Success
- Fish Selection: Mackerel (tenggiri) is traditional for its firm texture and flavor, but any white fish like cod or snapper works well. Avoid overly oily fish like salmon.
- Dough Texture: The dough should be elastic but not too sticky. Adjust with tapioca starch or water as needed. Over-kneading can make the Pempek tough.
- Boiling Tip: Ensure the water is at a rolling boil before adding Pempek to prevent them from breaking apart.
- Cuko Sauce Balance: Adjust the sauce to your taste—add more chilies for heat, tamarind for tanginess, or palm sugar for sweetness.
- Make Ahead: Boiled Pempek can be refrigerated for up to 2 days or frozen for up to a month. Fry just before serving for the best texture.
- Alternative Cooking: If you prefer not to fry, you can grill the boiled Pempek over a charcoal grill for a smoky flavor.
Serving Suggestion
Pempek is best enjoyed as a snack or light meal. Pair it with a refreshing drink like iced tea or a traditional Indonesian drink like es kelapa muda (young coconut water with ice). For a complete meal, serve alongside a bowl of soto ayam or another light soup.
