Pempek, also known as empek-empek, is a traditional Indonesian fish cake originating from Palembang, the capital of South Sumatra. This beloved dish is a perfect representation of the region's rich culinary heritage, combining fish, tapioca, and a flavorful sweet-sour-spicy sauce called cuko.
A Glimpse into the History
The history of pempek dates back to the early 16th century during the era of the Palembang Sultanate. Inspired by Chinese culinary influences, the locals created a dish using the abundant river fish in the Musi River. Over time, pempek evolved into various shapes and fillings, becoming one of Indonesia’s most iconic street foods.
Varieties of Pempek
There are several popular types of pempek, including:
Pempek Kapal Selam: The most famous variant, filled with a whole egg inside.
Pempek Lenjer: Long cylindrical shape without filling.
Pempek Adaan: Round and fried, with a softer, doughier texture.
Pempek Kulit: Made from fish skin, giving it a stronger flavor.
Pempek Telur Kecil: Smaller version of kapal selam with less egg.
Ingredients
For the Pempek:
500 grams of mackerel or any firm white fish, deboned
200 ml cold water
1 teaspoon salt
3 cloves garlic, minced
1 egg (for the dough)
300–400 grams tapioca flour (adjust as needed)
For the Filling (for Kapal Selam):
5–6 eggs (hard-boiled or raw, depending on style)
For the Cuko Sauce:
300 ml water
200 grams palm sugar (or brown sugar)
10 cloves garlic
10 bird’s eye chilies (adjust to taste)
1 tablespoon tamarind paste
1 teaspoon salt
2 tablespoons vinegar (optional, for added tang)
How to Make Pempek
1. Prepare the Fish Dough
Blend the fish fillet with garlic, salt, and cold water until smooth. Transfer to a bowl, mix in the egg, and gradually add tapioca flour. Knead until it forms a smooth, elastic dough
2. Shape the Pempek
For pempek kapal selam, take a piece of dough, flatten it into a cup shape, and fill with an egg. Carefully seal the top.
For other types, shape according to preference (cylindrical, round, or flattened).
3. Boil the Pempek
Bring a pot of water to a gentle boil. Drop the pempek into the water and cook until they float. Remove and let them cool.
4. Fry Before Serving
Once cooled, deep-fry the pempek until golden and crispy on the outside.
Making the Cuko Sauce
1. Boil the palm sugar, tamarind paste, and water until fully dissolved.
2. Blend garlic and chilies, then add to the pot.
3. Add salt and vinegar (if using), and simmer for 10–15 minutes
4. Strain the sauce for a smoother texture. Let it cool
Serving Suggestions
Slice the fried pempek and serve it with a generous drizzle of cuko. Add sliced cucumber and yellow noodles for a complete traditional experience
Conclusion
Pempek is more than just a dish—it's a taste of Palembang's history and culture. Its unique blend of textures and the spicy-sour kick of the sauce make it a must-try for food lovers everywhere. Whether enjoyed as street food or homemade, pempek Palembang continues to be a cherished part of Indonesia’s culinary identity.
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