Recipesbible

Snack Ideas Cooking Time : 1 hour 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Indonesian Pempek Recipe | Traditional Fish Cakes with Sweet & Sour Cuko Sauce

0 likes 0 reviews 18 views

Indonesian Pempek is a famous fish cake specialty originating from Palembang, South Sumatra. Made with finely ground white fish and tapioca flour, these chewy and flavorful fish cakes are traditionally boiled, then lightly fried until golden before being served with Cuko, a bold sweet, sour, spicy, and garlicky vinegar sauce. Pempek comes in several varieties, including Pempek Kapal Selam (filled with egg), Pempek Lenjer (long-shaped), and Pempek Adaan (round fish balls). This iconic Indonesian street food is enjoyed as a snack, appetizer, or light meal and is often accompanied by cucumber and yellow noodles.

Cooking Method

In a large bowl, combine the ground fish, garlic, salt, white pepper, egg (if using), and ice water until smooth.
Gradually fold in the tapioca flour until a soft, slightly sticky dough forms.
Shape the dough into logs, balls, or oval cakes. For Pempek Kapal Selam, flatten the dough, add a raw egg, seal carefully, and shape into an oval.
Bring a large pot of water to a gentle boil.
Carefully drop the fish cakes into the boiling water and cook for 12–15 minutes, or until they float. Remove and drain.
Heat vegetable oil in a skillet and lightly fry the cooked fish cakes until golden brown on both sides.
Meanwhile, prepare the Cuko sauce by combining the water, palm sugar, vinegar, garlic, chilies, salt, and tamarind paste in a saucepan. Simmer for 10–15 minutes until slightly thickened.
Strain the sauce if desired for a smoother texture.
Slice the fried Pempek into bite-sized pieces.
Serve warm with diced cucumber, cooked noodles, and plenty of Cuko sauce.

List Ingredients Buy Products

Add ingredients to a shopping list Scale this recipe (members) Work out nutrition (members)

Fish Cakes : White fish fillets (mackerel, cod, or tilapia) – 2 lb (900 g), finely ground ,, Tapioca flour – 3 cups (360 g),, Ice water – 1 cup (240 ml)

Fish Cakes : Garlic – 4 cloves, minced ,, Salt – 2 tsp ,, Ground white pepper – 1 tsp ,, Large egg – 1 (optional, for richer texture)

Cuko Sauce : Palm sugar or dark brown sugar – 1 cup (200 g) ,, Water – 2 cups (480 ml) ,, Rice vinegar – ½ cup (120 ml) ,, Garlic – 5 cloves, minced

Cuko Sauce : Bird's eye chilies – 4–6, finely chopped ,, Salt – 1 tsp ,, Tamarind paste – 1 tsp (optional)

For Serving : Cucumber – 1, diced

For Serving : Yellow noodles – 2 cups, cooked (optional)

For Serving : Vegetable oil – for frying

No valid video found.