We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend Spanish mackerel fillet.
Mix the fish with salt, sugar, mushroom bouillon, egg white, and cold water until the fish proteins dissolve and the mixture is evenly seasoned.
Gradually add tapioca flour and mix until smooth and not sticky, being careful not to overmix.
Sprinkle tapioca on a cutting board, then shape the dough.
Cook the pempek over medium to low heat in water that is not boiling, adding 1-2 tablespoons of oil to prevent sticking.
When the pempek floats to the top, transfer it to cold water to maintain its bouncy texture.
Mix green chilies, garlic, palm sugar, tamarind paste, salt, and water in a pot.
Cook over medium heat until the sauce thickens slightly.
Fry the pempek over medium to high heat until golden.
Serve the pempek with the cuko sauce.
Want to keep this recipe for later? We can email it to you!
Adjust the spiciness of the cuko to your liking.
Can I substitute the Spanish mackerel?
Yes, you can substitute with cod or pollock.
How do I prevent the pempek from sticking together?
Add 1-2 tablespoons of oil to the cooking water.
What should I do if the dough is too sticky?
Gradually add more tapioca flour until the dough is smooth and not sticky.
How do I know when the pempek is cooked?
The pempek is cooked when it floats to the top of the water.
Can I make the cuko sauce less spicy?
Yes, reduce the amount of green chilies to adjust the spiciness.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
