Indonesian fish and tapioca cake from Palembang — bouncy, chewy, legendary.
Pempek is a specialty from Palembang in South Sumatra — fish and tapioca flour are mixed into a dough, formed into various shapes (balls, cylinders, nuggets), boiled until they float, then fried until golden. They're served in a spicy tamarind broth called cuko. Pempek has a distinctive bouncy, slightly chewy texture and is one of Indonesia's most iconic regional dishes.
Serves 6
Mix fish, tapioca flour, rice flour, eggs, salt, and pepper until smooth.
Form into balls or cylinders. Boil in water for 15–20 minutes until they float and are cooked through.
Fry boiled pempek at 170°C until golden. Drain.
Mix tamarind, chili, garlic, sugar, and water. Simmer 5 minutes.
Arrange pempek on a plate, pour cuko over, top with fried garlic.
Don't overmix the dough — it becomes tough.
Boiling before frying is essential for texture.
Use different fish or add shrimp.
Make smaller portions for appetizers.
Best eaten fresh, but can be refrigerated and reheated.
Pempek is the signature dish of Palembang and is considered one of Indonesia's greatest regional specialties, sold by dedicated vendors.
Overmixing the dough causes toughness. Mix just until combined. Also don't overcook.
Per serving (300g) · 6 servings total
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