Pempek

Pempek (PEM-pek)

Fish Cake with Vinegar Sauce

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 372 kcal

Chewy, savory fish cakes made from mackerel and tapioca, deep-fried until golden, then drenched in cuko — a tangy, spicy vinegar sauce with palm sugar — Palembang's proudest creation.

Nutrition & Info

Protein 18.0g

Carbs 48.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ eggs

Equipment Needed

food processor large pot deep fryer

Presentation Guide

Vessel: deep plate

Garnishes: cucumber, dried shrimp

Accompaniments: cuko vinegar sauce, yellow noodles

Ingredients

500g mackerel or tenggiri fillet, deboned
250g tapioca starch
150ml ice water
3 cloves garlic, minced
2 tsp salt
1 tsp sugar
Vegetable oil for frying
Cuko sauce: 300ml water, 150g palm sugar, 3 tbsp vinegar, 5 bird's eye chilies, 3 cloves garlic, 1 tsp salt
Dried shrimp (ebi)
Cucumber, diced
Yellow noodles (optional)

Instructions

1
Blend fish fillet in a food processor until smooth. Add garlic, salt, and sugar, blend again.
2
Gradually mix in tapioca starch and ice water, kneading until a smooth, pliable dough forms.
3
Shape into various forms: lenjer (cylindrical), kapal selam (boat with egg inside), or simple round patties.
4
Boil the shaped pempek in water for 5-7 minutes until they float. Drain and cool.
5
Deep-fry at 175°C (350°F) for 4-5 minutes until golden and crispy on the outside.
6
Make cuko sauce: dissolve palm sugar in water, add vinegar, crushed chilies, garlic, and salt. Simmer 5 minutes. Serve pempek drenched in cuko with cucumber and dried shrimp.

💡

Did You Know?

Pempek kapal selam ("submarine pempek") contains a whole boiled egg inside the fish cake — when you slice it open, the golden yolk center resembles a submarine's periscope emerging from the sea.

Chef's Notes

Equipment Tips

food processor
large pot
deep fryer

Garnishing

cucumber, dried shrimp

Accompaniments

cuko vinegar sauce, yellow noodles

The Story Behind Pempek

Pempek is believed to have originated from Chinese fishermen who settled in Palembang, South Sumatra, around the 16th century. They adapted their fish cake traditions using local river fish and tapioca. The cuko vinegar sauce is unique to Palembang and uses nira (palm sugar) from the abundant sugar palms of South Sumatra. Pempek has been designated as one of Indonesia's cultural heritage foods.

🕐 Traditionally enjoyed snack or light meal, anytime 📜 Origins: Chinese-Palembang fusion, 16th century

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