Keep mass cold
Fish and water must be very cold. If the mixture is warm in the blender, it loses bond and is later harder to form.
Indonesian Recipe
Pempek Palembang with Cuko
Cold fish is processed with ice water and salt to a sticky mass. Tapioca is added only at the end so that the Pempek become juicy and elastic instead of hard.
Total time
2 hr 5 min
Calories
510 kcal
Servings
6 servings
Difficulty
Advanced
Why this recipe works
Indonesian fish pie with spicy cuko sauce
Pempek combine a soft fish mass with the typical elasticity of tapioca. This version forms elongated Pempek Lenjer, which are easier to make at home than stuffed variants. The mixture must not be kneaded vigorously after adding the starch. Too much movement develops a firm, rubbery texture and makes forming difficult.
Lunch
Indonesian Recipes
Fish
Recipe
Pempek Palembang with Cuko
Pempek are springy fish cakes made of palembang, shaped with tapioca starch, poached, fried until golden brown and served with sweet and sour cuko sauce.
Ingredients
6 servings
Method
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1
Cook Cuko Sauce
Boil palm sugar with 550 ml water and dissolve completely. Add tamarind, garlic, chilli, dried shrimp and salt, cook gently for 12 minutes and then pour through a sieve.
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2
Finely chop fish
Pat the fish fillet dry, dice and freeze for 15 minutes. Process in portions to a smooth, cold paste; take breaks between portions.
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3
Binding fish mass
Mix fish paste with 160 ml ice water. Add salt and sugar until the mixture becomes clearly sticky. Add the remaining water only if the paste remains very firm.
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4
Gently fold in tapioca
Fold in 400 g tapioca starch in three portions with a spatula. Mix until no dry nests remain; do not knead further.
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5
Pempek Lenjer
Dust the work surface and hands with tapioca. Divide the mixture into twelve portions and shape into rolls about 12 cm long. Close small cracks with wet fingers.
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6
Gently poach
Bring two litres of water with two tablespoons of oil just below boiling point. Poach Pempek in portions for 12 to 15 minutes until they rise and feel firm.
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7
Cooling and deep frying
Let Pempek cool completely on an oiled grill. Fry in portions at 175 ° C for 3 to 4 minutes until golden brown and drain briefly.
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8
Serve with cuko
Cut the pempek into bite-sized pieces. Serve with cucumber cubes and rice noodles and serve the cuko sauce separately or directly on top.
Kitchen know-how
Tips for Pempek Palembang with Cuko
Do not knead tapioca
After adding the starch, fold and mix only briefly. Intensive kneading makes Pempek firm and rubbery instead of springy and juicy.
Variations
How to adapt this recipe
Shape larger portions of dough into pockets, fill carefully with whisked egg and close tightly. Poach especially gently due to the delicate shape.
Use only one pitted red chilli and add extra pungency to the table. Leave the tamarind and palm sugar unchanged to maintain the sweet-sour balance.
Nutrition per serving
510kcal
69.0 gCarbohydrates
24.0 gProtein
15.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pempek Palembang with Cuko
Firm, mild and as bone-free as possible white fish fillet works well. In Palembang, traditionally Ikan Tenggiri is often used.
Usually too much tapioca was used or the mixture was kneaded vigorously after adding the starch. Fold in starch only briefly and carefully.
The fish paste was not sticky enough, the water was boiling too much or the rolls had open cracks. Just simmer gently.
Cuko is the dark sweet and sour sauce with Pempek. Palm sugar, tamarind, garlic and chilli make a strong contrast to the mild fish cakes.
Poached, completely cooled pempek can be refrigerated or frozen for two days. Defrost and deep-fry until golden brown.
Keep cooking