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.
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
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