Pempek, or empek-empek, is a traditional Indonesian delicacy hailing from Palembang, South Sumatra.

This savory fish cake is crafted from a combination of fish—commonly mackerel—sago flour, and seasonings. The preparation begins with finely grinding the fish into a smooth paste, which is then mixed with sago flour, salt, sugar, and sometimes egg to improve texture.

Oil may be added for a softer consistency. The dough is shaped into various forms, boiled until it floats, and then often fried for a golden, crispy exterior.

Pempek is served in bite-sized portions and paired with cuko, a tangy, sweet, and spicy sauce made from palm sugar, chili, garlic, vinegar, and salt. The interplay of flavors from the sauce complements the fish cake's texture, making it a beloved treat across Indonesia.

Cooking Tips

Fish

Originally, balida (giant featherback) was the fish of choice for pempek, but its rarity has made it expensive. Alternatives like snakehead fish, mackerel, red snapper, herring, and yellowtail are now commonly used. Ensure the fish meat is deboned and ground into a smooth paste for the best results.

Flour

Traditionally, sago flour from the sago palm is used, but tapioca from cassava root has become a popular substitute. Both flours can be used interchangeably.

Method

Pempek is usually boiled and then fried, but variations include steaming (especially for banana-leaf-wrapped pempek), grilling, or serving it solely boiled.

Ingredients

For Pempek:

1 part ground mackerel fish

1 part water

Salt to taste

2 tbsp cooking oil (or more if needed)

Tapioca (sago) as needed

For Kuah Cuko Sauce:

1 kg (2.2 lbs) palm sugar, cut into pieces

5 bird's eye chilies (adjust to taste)

200g (7 oz) garlic

3 tbsp white vinegar, air asam, or lime juice

Salt to taste

2 L (8 cups + 2 tbsp) water

For Serving:

Kuah cuko sauce

Yellow noodles or rice vermicelli

Cubes of cucumber

Mashed ebi (dried shrimp powder)

Preparation

Step 1: Combine the ground fish with water and salt, mixing until the salt dissolves completely, achieving a smooth and slightly salty mixture.

Step 2: Gradually add tapioca to the mixture, kneading until a dough forms. Adjust the tapioca quantity for your preferred texture.

Step 3: Shape the dough as desired. Common options include balls, rolls, or the iconic filled pempek submarine, which is stuffed with a raw chicken egg.

Step 4: Boil the shaped pempek over medium heat until they float, then transfer them to cold water.

Step 5: Fry the boiled pempek in hot oil over low heat until golden and crispy.

Step 6: For the kuah cuko sauce, dissolve palm sugar in water over heat until completely melted.

Step 7: Crush garlic and chilies, then add them to the boiling sugar water.

Step 8: Stir in vinegar and salt, and let the mixture simmer for an hour until it slightly thickens.

Step 9: Strain the sauce to remove solids.

Step 10: Serve the pempek with kuah cuko sauce, yellow noodles or rice vermicelli, cucumber cubes, and a sprinkle of mashed ebi.

For the true taste of authentic pempek, visit Palembang, where local vendors prepare it fresh daily. Alternatively, seek Indonesian restaurants or specialized stores that offer this iconic dish. If you’re feeling adventurous, making it at home with the recipe above guarantees a delightful culinary journey!