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Pempek, a traditional dish from Palembang, is a delightful fishcake made from Spanish mackerel, blended to perfection with seasonings and tapioca flour. The unique bouncy texture is achieved by carefully mixing and shaping the dough, then cooking it gently in water. Paired with a spicy and tangy cuko sauce made from green chilies, garlic, palm sugar, and tamarind paste, this dish offers a burst of flavors with every bite. Fry the fishcakes until golden for...
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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.
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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.
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