Keep the mass cold
Fish and water must be very cold. If the mixture is warm in the mixer, it loses its bond and can be formed worse later.
Indonesian Recipe
Pempek Palembang with Cuko
Cold fish is processed with ice water and salt to form a sticky mass. Tapioca only comes to the end, so that the Pempek becomes 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 chicks with spicy cuco sauce
Pempek combine a soft fish mass with the typical elasticity of tapioca. This version forms elongated Pempek Lenjer, which is easier to achieve at home than filled variants. The mass must not be kneaded vigorously after adding the starch. Too much movement develops a firm, rubber-like texture and makes shaping difficult.
Lunch
Indonesian Recipes
Fish
Recipe
Pempek Palembang with Cuko
Pempek are springy fish chicks from Palembang, which are formed with tapioca starch, poached, golden brown fried and served with sweet-acid cuco sauce.
Ingredients
6 servings
Method
-
1
Cook cuco sauce
Boil palm sugar with 550 ml of water and dissolve completely. Add tamarind, garlic, chilli, dried shrimp and salt, cook quietly for 12 minutes and then pour through a sieve.
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2
Crushing fish very finely
Dip fish fillet dry, dice and freeze for 15 minutes. In the blender, process into a smooth, cold paste in portions; pause between portions.
-
3
Binding fish mass
Mix fish paste with 160 ml of ice water. Add salt and sugar until the mixture becomes clearly sticky. Add residual water only if the paste remains very firm.
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4
Gently subdue tapioca
Add 400 g of tapioca starch in three portions with a spatula. Just mix until no dry nests remain; then do not knead.
-
5
Pempek Lenjer forms
Sprinkle the work surface and hands with tapioca. Divide the mass into twelve portions and loosely form into about 12 cm long rolls. Close small cracks with damp fingers.
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6
Poach gently
Bring two liters of water with two tablespoons of oil just below the boiling point. Poach pempek for 12 to 15 minutes until they rise and feel firm.
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7
Cool and fry
Allow to cool completely on an oiled grid. At 175 °C, fry for 3 to 4 minutes and drain briefly.
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8
Serve with Cuko
Cut Pempek into bite-sized pieces. Serve with cucumber cubes and rice noodles and serve the cuco sauce separately or directly over it.
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 rubber-like instead of feathering and juicy.
Variations
How to adapt this recipe
Form larger portions of dough into pockets, carefully fill with beaten egg and close tightly. Due to the sensitive shape, poach particularly gently.
Use only one deseeded red chilli and offer additional heat at the table. Leave tamarind and palm sugar unchanged so that the sweet and sour balance is maintained.
Nutrition per serving
510kcal
69.0 gCarbohydrates
24.0 gProtein
15.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pempek Palembang with Cuko
Solid, mild and preferably bone-free white fish fillet works well. Ikan Tenggiri is traditionally used in Palembang.
Usually too much tapioca was used or the mass was kneaded after addition of the starch. starch only short and gently undercut.
The fish paste was not sufficiently sticky, the water boiled too strong or the rolls had open cracks. Only gently allow to simmer.
Cuko is the dark sweet and sour sauce to Pempek. Palm sugar, tamarind, garlic and chilli produce a strong contrast to the mild fish chicks.
Poached, fully cooled Pempek can be cooled or frozen for two days. Only thaw immediately before serving and fry golden brown.
Keep cooking