5 Delicious Pempek Recipes You Must Try

Dive into the vibrant world of pempek, a savory Indonesian fish cake delicacy, with these 5 delicious and easy-to-follow pempek recipes. From the classic Pempek Kapal Selam to the flavorful Pempek Lenjer, and the crunchy Pempek Keriting, you’ll discover the diverse and irresistible flavors of this must-try Indonesian dish. Get ready to tantalize your taste buds and embark on a culinary adventure with these top pempek recipes.

Homemade Anchovy Fishcakes (Pempek Teri)

This recipe guides you through making delicious Pempek Teri, Indonesian anchovy fishcakes, from scratch. We’ll cover preparing the dough, shaping the fishcakes into two variations – Lenjer (cylindrical) and Kapal Selam (stuffed), and making the essential sweet and sour Cuko sauce.

Ingredients

For the Dough:

• 150g all-purpose flour
• 250ml water
• 1 1/2 tsp salt
• 200g anchovies
• 3 cloves garlic
• 300g tapioca flour
• 1 egg

For the Cuko Sauce:

• 300g palm sugar
• 500ml water
• 1 tbsp tamarind
• 5 cloves garlic
• 5 red chilies
• 1 tbsp white vinegar

Topping:

• Cucumber, diced

Instructions

Preparing the Anchovies and Dough:

1. Clean the anchovies by removing their heads and innards. Blend them with 3 cloves of garlic until smooth. Set aside.
2. Dough A: Boil water with salt. Gradually add the all-purpose flour while stirring constantly until a thick dough forms. Let it cool to room temperature.
3. Combine Dough A with the blended anchovy mixture. Gradually incorporate the tapioca flour, mixing until the dough is no longer sticky and can be shaped.

Shaping and Boiling the Pempek:

4. Bring a pot of water with 1 tbsp of oil to a boil.
5. Pempek Lenjer: Lightly flour your work surface and hands. Take half of the dough and shape it into cylinders (approximately 3cm in diameter and 10cm long). Gently place them into the boiling water.
6. Boil until the Pempek Lenjer float to the surface, indicating they are cooked. Ensure they don’t stick to the pot.
7. Pempek Kapal Selam: Whisk the egg. Take portions of dough the size of tennis balls. Make an indentation in the center of each, forming a bowl shape. Fill each with 1 tsp of whisked egg and seal the edges, using a little flour on your fingers to prevent sticking. Carefully place them in the boiling water. Alternatively, you can wrap the dough around a small boiled egg (quail egg or quartered chicken egg).
8. Boil the Kapal Selam until they float to the surface.

Making the Cuko Sauce:

9. Grind the garlic and chilies for the sauce (reduce or omit chilies for less heat).
10. Boil water, palm sugar, and tamarind. Add the ground garlic and chili mixture. Boil for 5 minutes, then add white vinegar and boil for another minute. Strain and let the sauce cool.

Frying and Serving:

11. You can freeze the uncooked Pempek for later or fry them immediately. Fry over medium heat until golden brown.
12. Serve the Pempek hot, drizzled generously with Cuko sauce and topped with diced cucumber.

Easy Pempek (Fried Fish Cake with Spicy-Sweet Vinegar Sauce)

This recipe provides a shortcut method to enjoy delicious pempek, a popular Indonesian fried fish cake served with a unique sweet, sour, and spicy vinegar sauce. This simplified version focuses on the delightful flavors and textures without the fuss of traditional shaping techniques.

Ingredients

For the Fish Cakes:

• 500 g white fish
• 120 g Tapioca flour
• 60 g wheat flour (or use tapioca flour entirely)
• 1 cup (250 g) iced/cold water
• 2 cloves garlic, minced
• Salt and pepper to taste
• Vegetable oil for deep frying

For the Cuko (Vinegar Sauce):

• 2 tablespoons malt vinegar (or other vinegar)
• 1.5 cups (375 ml) water
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 5 tablespoons palm sugar
• Chili powder to taste
• 2 teaspoons dried shrimp
• 4 teaspoons dried tamarind

Garnish:

• 6 eggs, hard-boiled
• 1 cucumber, diced

Instructions

1. Prepare the fish cake batter: In a food processor, blend the fish with the cold water until smooth. Alternatively, steam or boil the fish with the water until soft, then combine it with the dry ingredients (tapioca and/or wheat flour, salt, pepper, and minced garlic). Ensure the batter is cold for a crispier result when fried.

2. Hard-boil the eggs: Boil the eggs until hard-boiled and set aside.

3. Fry the fish cakes: Heat vegetable oil in a wok for deep frying. For this easy version, simply drop spoonfuls of the fish cake batter into the hot oil. Fry until golden brown and crispy. You can fry them all at once and store them, or fry them just before serving.

4. Make the cuko sauce: Combine all the cuko ingredients (vinegar, water, garlic powder, salt, pepper, palm sugar, chili powder, dried shrimp, and dried tamarind) in a saucepan. Adjust the seasoning according to your preference.

5. Serve: Cut 4 fried fish cakes into bite-sized pieces. Add 1-2 halves of a hard-boiled egg and 1-2 tablespoons of diced cucumber. Pour the cuko sauce generously over the fish cakes, eggs, and cucumber. Enjoy the delightful combination of crispy fish cakes, crunchy cucumber, and the flavorful cuko sauce!

Authentic Pempek Sauce (Cuko Pempek) Recipe

This recipe guides you through making an authentic and delicious Cuko Pempek, the essential sweet, sour, and spicy sauce that perfectly complements the savory Indonesian fish cake, Pempek.

Ingredients:

• 150g tamarind pulp (make a paste by adding 500ml water)
• 600g palm sugar/brown sugar
• 1 liter water
• 6 cloves garlic, minced (or 3 tsp minced garlic)
• 20 Thai chilies (reduce or omit for less spice) – blend
• 10 red chilies (reduce for less spice) – blend
• 1 tbsp Himalayan salt
• 3 tbsp dried shrimps (blended) – optional
• 250ml (1 cup) sweet soy sauce (e.g., ABC brand Kecap Manis)
• Optional: Vinegar and lemon juice, for a stronger taste

Instructions:

1. Prepare the sugar syrup: In a saucepan, combine 1 liter of water and the palm sugar/brown sugar. Boil until the sugar is completely dissolved. Strain the mixture and reserve the liquid.

2. Combine ingredients: In the same saucepan, combine the sugar syrup with the tamarind paste, minced garlic, blended Thai chilies, blended red chilies, salt, and sweet soy sauce. If using dried shrimp, add the blended shrimp as well. Cook over medium heat, stirring constantly, until all ingredients are well combined and the sauce has thickened slightly. Taste and adjust seasonings as needed. You can add a splash of lemon juice or vinegar for extra tanginess. Remove from heat.

3. Strain and store: For a smoother sauce, strain the cooled mixture through a fine-mesh sieve. Transfer the sauce to a clean glass jar. It is ready to use immediately or can be stored in the refrigerator. The flavor will intensify as it sits.

Enjoy your homemade Cuko Pempek with your favorite Pempek dish!

Vegetarian Pempek Dos (Indonesian Fish Cake without Fish)

This recipe guides you through making Pempek Dos, a delicious vegetarian adaptation of the classic Indonesian fish cake. This version omits the fish, making it perfect for vegetarians and those seeking a lighter option.

Ingredients

• 1 teaspoon sugar
• 1 teaspoon Himalayan salt (add if needed)
• 2 teaspoons white pepper (use less if you don’t like pepper)
• 3 teaspoons Knorr chicken stock
• 4 teaspoons crushed/minced/blended garlic
• 250-275 ml water
• 150 grams all-purpose flour
• 2 eggs
• 300 grams tapioca flour
• Optional for filling: 3 whisked eggs (omitted in this recipe)

Instructions

Step 1: Prepare the Broth. In a bowl, combine the water, sugar, salt, chicken stock, pepper, and garlic.

Step 2: Make the Dough. In a pan (off the heat), mix the broth mixture with the all-purpose flour using a wooden spoon or spatula until smooth. Turn the heat to medium and continue stirring for about 5 minutes until the mixture thickens and becomes sticky and dough-like. Turn off the heat.

Step 3: Incorporate the Eggs. Transfer the dough to a large bowl and let it cool slightly for about 5 minutes. Incorporate the eggs one at a time, blending each egg thoroughly into the dough before adding the next.

Step 4: Add Tapioca Flour and Shape. Gradually add half of the tapioca flour to the dough, mixing well. Add the remaining tapioca flour and mix until combined. The dough may be sticky, so dust your hands with tapioca flour as needed. Shape the dough into long cylinders, balls, or your preferred shape. (Note: cookie shapes are not traditional, but provide a crispier texture when fried.)

Step 5: Boil the Pempek. Bring a large pot of water to a rolling boil over high heat. Add a teaspoon of oil to the boiling water. Gently add the shaped pempek to the pot, being careful not to overcrowd. Boil until they float to the surface (about 5 minutes), then cook for another 3 minutes.

Step 6: Fry and Serve. Fry the boiled pempek in hot oil for about 5 minutes, or until golden brown. Slice and serve with sliced cucumbers and your favorite dipping sauce.

Storage Tips

To store in the refrigerator, toss the pempek with a little oil to prevent sticking. For freezing, store individual portions in plastic bags or containers.

How to Make Delicious Pempek (Mpek-mpek)

This recipe guides you through making authentic Pempek, a savory Indonesian fish cake dish served with a sweet and spicy sauce called cuko.

Ingredients

For the Fish Cakes:

• 1 kg Spanish mackerel flesh, ground
• 6 egg yolks
• 400 ml ice water
• 4 tablespoons salt
• 2 tablespoons white sugar
• 2 teaspoons white pepper powder
• 2 teaspoons garlic powder
• 6 tablespoons vegetable oil
• 1 kg – 1.5 kg sago/tapioca flour

For the Cuko Sauce:

• 500 g palm sugar
• 4 tablespoons white sugar
• 10 cloves garlic
• 50 g bird’s eye chilies (optional)
• 1 teaspoon salt
• 3 tablespoons tamarind paste (adjust to your preferred sourness)
• 500 ml water

Additional Ingredients:

• Cucumber, sliced
• Cooked egg noodles
• Ground dried shrimp (optional)

Instructions

Making the Fish Cakes:

1. Combine the ground fish, egg yolks, ice water, salt, sugar, pepper, garlic powder, and vegetable oil in a bowl. Mix thoroughly.
2. Gradually add the sago/tapioca flour to the fish mixture, a few tablespoons at a time, mixing until a dough forms. Take a tablespoon of the dough and shape it into your desired form (typically oblong or round). Repeat until all the dough is used.
3. Boil a pot of water. Add the shaped pempek and cook for approximately 15 minutes, or until they float to the surface.
4. Remove the boiled pempek and deep-fry until golden brown.

Making the Cuko Sauce:

1. Combine all the cuko ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves.
2. Blend the sauce using a food processor or hand mixer until smooth. Strain the sauce through a fine-mesh sieve.

Serving:

1. Arrange the fried pempek on a plate, optionally cutting them into smaller pieces.
2. Add cooked egg noodles to the plate.
3. Generously pour the cuko sauce over the pempek and noodles.
4. Garnish with sliced cucumber and ground dried shrimp (optional).

History of Pempek

Pempek, a savory fishcake delicacy from Palembang, South Sumatra, Indonesia, boasts a rich history dating back centuries. It’s believed to have originated around the 16th century, influenced by Chinese culinary traditions brought by traders and immigrants.

The name “pempek” itself is thought to be derived from “apek,” a common term of address for older Chinese men. These early settlers adapted their fish and dumpling recipes to utilize locally available ingredients, such as freshwater fish abundant in the Musi River.

Originally, pempek was likely a more simple dish, perhaps a way to preserve surplus fish. Over time, the recipe evolved, incorporating tapioca starch or sago flour, giving it its distinctive chewy texture. The accompanying cuko, a sweet, sour, and spicy sauce, also developed, adding a vibrant layer of flavor.

From its humble beginnings, pempek has transformed into a culinary icon of Palembang, enjoyed by locals and visitors alike. Its variations, like kapal selam (stuffed pempek) and lenjer (elongated pempek), reflect its continued evolution and the creativity of its makers.

Nutritional Content and Benefits of Pempek

Pempek, a beloved Indonesian dish, offers more than just a delightful culinary experience. It also provides several nutritional benefits thanks to its key ingredients. Fish, the primary component, is a great source of protein, crucial for building and repairing tissues. It also provides essential omega-3 fatty acids, known for their heart-healthy properties.

The addition of tapioca flour contributes carbohydrates, which provide energy for daily activities. While not a significant source, tapioca also offers small amounts of fiber, aiding in digestion. The inclusion of eggs further enriches pempek with protein and essential vitamins and minerals.

While the exact nutritional content varies depending on the specific recipe and ingredients, pempek generally provides a good balance of macronutrients. It’s important to be mindful of the accompanying cuko (dipping sauce), which can be high in sugar and sodium. Enjoying pempek in moderation as part of a balanced diet can allow you to savor its unique flavors and reap its nutritional rewards.

Tips for Choosing Quality Fish

Since pempek relies heavily on fresh, high-quality fish, choosing the right one is crucial. Look for fish that smells fresh and mild, not fishy or overly strong. The flesh should be firm and elastic, springing back when pressed gently. Avoid fish that appears dull, mushy, or has bruises or discoloration.

For a more authentic pempek, consider using Spanish mackerel (tenggiri) or wolf herring (ikan belida). However, other firm white fish like snapper or cod can also work well. If buying whole fish, check for clear, bright eyes and red gills. These are good indicators of freshness.

When purchasing fillets, ensure they’re moist and uniformly colored. Avoid fillets that appear dry or have brown edges. Proper storage is also key. Keep your fish refrigerated and use it as soon as possible for the best results.