andrejthechef
IndonesiaSeafoodSnackDairy-free

Pempek Palembang

Chewy fish-and-tapioca cakes from South Sumatra, served with a dark, sour-sweet-spicy dipping sauce called cuko.

prep
40 min
cook
30 min
total
1 h 10 min
serves
6
level
medium
Pempek Palembang, a dish from Palembang, South Sumatra

Pempek comes from Palembang in South Sumatra, and it is built from an unlikely pair: ground fish and tapioca starch, worked into a dough with a distinctive chewy, almost bouncy bite. The kapal selam, or "submarine," version hides a whole egg inside.

Cuko, the dark, sour-sweet dipping sauce, is not a side note. It is sharply flavored on purpose, built to cut through the mild fish cakes, and a weak or timid cuko is the most common way this dish goes wrong at home.

Part of our 20 best Indonesian recipes list.

method

  1. Blend or finely process the fish until smooth. Mix it with 2 of the eggs and the salt.

  2. Work in the tapioca starch gradually, alternating with the ice water, kneading by hand until you have a smooth, slightly sticky, firm dough.

  3. For the classic oval pempek, shape portions of dough into ovals with pointed ends. For kapal selam (submarine), flatten a larger portion into a pocket, crack a whole egg inside, and seal the edges closed.

  4. Bring a large pot of water to a gentle boil. Poach the pempek in batches for 8 to 10 minutes, until they float, then lift out and drain.

  5. For the cuko, simmer the palm sugar, tamarind paste, garlic and chilies in the water for 15 minutes, until dark, thick and well combined. Strain if you want it smooth, or leave the garlic and chili in for texture.

  6. Just before serving, deep-fry the poached pempek in hot oil for 3 to 4 minutes, until the surface is golden and slightly crisp.

  7. Slice the larger pieces, especially the kapal selam, and serve hot with the cuko for dipping, alongside rice vermicelli and sliced cucumber.

chef's tips

  • The dough should be firm enough to hold its shape but still pliable. Too much tapioca and the texture turns rubbery instead of pleasantly chewy.
  • Poaching first, then frying just before serving, is the standard two-step method. It lets you prepare the pempek well ahead and only fry at the last minute.
  • The cuko is meant to be sharply sour and a little fiery against the mild fish cakes. Taste and adjust the tamarind and chili level before serving; it should make your eyes water a little.
  • Pempek keeps well in the fridge for a couple of days before frying, which makes it a reasonable make-ahead project despite the number of steps.