Where it comes from
Originates from Palembang, South Sumatra, with roots possibly in the Srivijaya era and Southern Chinese fishcake influence.
On the plate
The fishcake is dense and springy with a savory deep-sea flavor and a thin crackly fried skin. Then the cuko hits: dark, syrupy, sour from vinegar, hot with garlic and chili, electrifying every bite.
How it works
Sago flour gelatinizes around the fish protein to create the signature springy, chewy bite, while boiling sets the structure before frying crisps the exterior.
Variations
Kapal selam (egg-stuffed), lenjer (long log), adaan (round fried), kulit (fish-skin), pistel (filled with papaya)
On the Palate
Ingredients
Serves 4
How it's made
7 steps · Show ↓50 min active · 30 min waiting
How it's made
7 steps · Show ↓- 112 min
Grind fresh mackerel fillet to a smooth paste with salt and a little ice water.
- 28 min
Gradually fold in sago/tapioca flour until a soft, pliable dough forms; do not overwork.
- 310 min
Shape into logs or stuff a thick piece with a whole egg (kapal selam).
- 415 min
Boil the shaped pempek in salted water until they float, then drain and cool.
- 512 min
Deep-fry the boiled pieces until the surface is golden and lightly crisp.
- 620 min
Simmer palm sugar, garlic, chili, tamarind and vinegar into the dark cuko sauce.
- 75 min
Slice pempek, top with diced cucumber and dried shrimp, and pour over the cuko.
