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