Originates from Palembang, South Sumatra, with roots possibly in the Srivijaya era and Southern Chinese fishcake influence.
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.
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
Where Pempek sits in the Indonesian flavor cloud
Ingredients
Serves 4
How it's made
7 steps · 40 min
- 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.
Watch outFold the sago flour in gently and stop as soon as it comes together — overworking the dough kills the springy bite.
- 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.
Watch outThey're done boiling the moment they float to the top — that's the starch set; fish them out or they go waterlogged.
- 512 min
Deep-fry the boiled pieces until the surface is golden and lightly crisp.
Watch outFry the boiled pieces just until the surface turns golden and lightly crisp — you're crisping the skin, not cooking them through.
- 620 min
Simmer palm sugar, garlic, chili, tamarind and vinegar into the dark cuko sauce.
Watch outCook the cuko down until it's dark and syrupy — that concentrated sweet-sour-savory punch is the whole point of the dish.
- 75 min
Slice pempek, top with diced cucumber and dried shrimp, and pour over the cuko.
