Pempek with Cuko Sauce
Pempek are savory Indonesian fishcakes, traditionally made from fish and tapioca flour. This recipe includes a homemade sweet and sour Cuko sauce, perfect for dipping. Enjoy them as a snack or light meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 430 kcal
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
pempek
- 250 gfirm white fish fillet, skinless, boneless, very cold
- 150 gtapioca flour
- 100 mlwater, ice cold
- 1 pcsegg
- 1 tspsalt
- 0.5 tspsugar
cuko sauce
- 2 clovegarlic, minced
- 2 pcsred chili, deseeded and chopped
- 75 gpalm sugar, grated or finely chopped
- 1 tbsptamarind paste
- 3 tbspwhite vinegar
- 200 mlwater
frying
- 500 mlcooking oil
Equipment
food processor · deep pan or wok · slotted spoon · fine-mesh sieve · large bowl · large pot · small saucepan
The method
Step by step
- 1
Blend the fish fillet in a food processor until it forms a smooth paste.
About 2 min
Cook’s note: Ensure the fish is very cold for best texture.
- 2
Transfer the fish paste to a large bowl and add the ice cold water, egg, salt, and sugar. Mix well until combined.
About 3 min
- 3
Gradually incorporate the tapioca flour into the fish mixture, mixing with your hands until a soft, pliable dough forms. Do not overmix.
About 5 min
Cook’s note: The dough should be sticky but manageable. If it's too sticky, add a little more tapioca flour.
- 4
Bring a large pot of water to a rolling boil. Lightly oil your hands to prevent sticking.
About 5 min
- 5
Take small portions of the dough and shape them into desired forms (cylindrical, oval, or flat discs).
About 5 min
Cook’s note: Traditional shapes include 'lenjer' (cylindrical) and 'kapal selam' (submarine, with an egg filling, which is not included in this recipe).
- 6
Carefully drop the shaped pempek into the boiling water. Cook for about 10-15 minutes, or until they float to the surface and are cooked through.
About 15 min
Cook’s note: Boil in batches to avoid overcrowding the pot.
- 7
While the pempek boils, prepare the cuko sauce. In a small saucepan, combine the garlic, red chili, palm sugar, tamarind paste, white vinegar, and water.
About 2 min
- 8
Bring the sauce to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.
About 7 min
Cook’s note: Taste and adjust sweetness, sourness, and spiciness as desired.
- 9
Remove the cuko sauce from heat and strain it through a fine-mesh sieve to remove solids. Set aside.
About 2 min
Cook’s note: This step makes the sauce smoother, but it's optional if you prefer a chunkier sauce.
- 10
Once the boiled pempek are cooked, remove them from the water with a slotted spoon and let them drain and cool slightly.
About 1 min
- 11
Heat the cooking oil in a deep pan or wok over medium-high heat. Fry the boiled pempek until golden brown and crispy on all sides.
About 10 min
Cook’s note: Fry in batches to maintain oil temperature.
- 12
Remove the fried pempek from the oil and drain on a paper towel-lined plate.
About 1 min
- 13
Serve the pempek warm, sliced into bite-sized pieces, with the prepared cuko sauce for dipping.
Per serving
Nutrition
- Calories
- 429.5kcal
- Protein
- 13.4g
- Carbs
- 55.2g
- Fat
- 17.3g
- Fibre
- 0.3g
- Sugar
- 20.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover boiled pempek and cuko sauce separately in airtight containers in the refrigerator.
Reheat boiled pempek by frying or pan-frying until warm and crispy. Cuko sauce can be gently reheated on the stovetop.