Indonesian · PANTRYHOP RECIPE
Pempek Palembang
50 minutes · 4 servings · omnivore
A famous Palembang fish cake served with a sharp sweet-sour sauce; home versions are usually boiled before serving.
Ingredients
Check you have the quantities below.
- 300 g fish fillet, finely minced
- 200 g tapioca starch
- 1 egg
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/3 cup ice water
- 1 tablespoon vegetable oil
- 1/4 cup vinegar
- 1/2 cup water
- 2 tablespoons palm sugar
- 1 teaspoon chili, minced
- 1/4 teaspoon salt for sauce
- 1 cup cucumber, diced
Let’s make it
- Mix fish, egg, salt, sugar, garlic, ice water, and oil until smooth. Stir in tapioca starch just until combined.
- Shape into ovals or rolls. Simmer in gently boiling water for 10 to 12 minutes until they float and are cooked through.
- For the sauce, simmer vinegar, water, palm sugar, chili, and salt for 3 to 4 minutes until dissolved.
- Serve the pempek warm or chilled, topped with diced cucumber and the vinegar sauce.
If serving to children, reduce the chili in the sauce and slice the pempek into bite-size pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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