🇮🇩 Indonesia recipe
Pempek
Pempek is the pride of Palembang in South Sumatra, a distinctive fish cake made by blending fresh mackerel or tenggiri fish with tapioca starch to create a springy, chewy dough. The dough is shaped into various forms, boiled, then deep-fried until golden and crispy on the outside while remaining bouncy inside. The star accompaniment is cuko, a dark, sweet-sour-spicy vinegar sauce with palm sugar that ties the whole dish together.
Prep40 mins
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 500g fresh Spanish mackerel fillet (or tenggiri), boneless and skinless
- 250g tapioca starch, plus extra for dusting
- 150ml ice water
- 3 cloves garlic, finely minced
- 2 teaspoons salt
- 1 teaspoon sugar
- 150g palm sugar (gula merah), shaved
- 250ml water for the cuko sauce
- 2 tablespoons white vinegar
- 5 bird's eye chilies, finely chopped
- 3 cloves garlic for the cuko sauce
- 1 teaspoon salt for the cuko sauce
- Vegetable oil for deep-frying
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 16 g
- Carbs
- 36 g
- Fat
- 12 g
