Pempek

Ingredients

Instructions

1. 1

   Bring a pot with the 2 litres of water to a gentle boil. Lightly oil a plate or tray for holding the shaped pempek. While the water heats, cut the mackerel into chunks and chill them briefly if they feel soft; colder fish gives a springier texture.

2. 2

   Make the cuko first so the flavours can meld: combine the palm sugar, 200 ml water, sliced garlic, chillies, tamarind paste, rice vinegar, and 3 g salt in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes until the sugar dissolves and the sauce tastes balanced—sweet first, then sour and spicy. Strain if you want a smoother sauce, or leave it rustic. Set aside.

3. 3

   For the fish paste, blend the mackerel with the cold water, 5 g salt, and grated garlic until very smooth and sticky. This should look like a thick, elastic paste rather than a loose puree.

4. 4

   Transfer the fish paste to a bowl and beat in the egg until fully combined. Add the tapioca flour all at once, then fold gently with a spoon or your hand just until no dry patches remain. Do not overwork it after adding tapioca or the pempek can become tough; the dough should be soft, slightly sticky, and hold its shape.

5. 5

   Wet your hands lightly with water, then divide and shape the dough into 6 small oval logs. If the dough sticks, dampen your hands again rather than adding more flour. Slide each piece into gently boiling water.

6. 6

   Poach the pempek at a gentle boil for 10-12 minutes, stirring once or twice to prevent sticking, until they float and feel slightly firmer. Once they float, give them another 1-2 minutes to ensure the centre is cooked through, then lift out and drain well.

7. 7

   Let the cooked pempek rest for 3 minutes so the exterior sets slightly. Slice or halve them if you like, then arrange with the diced cucumber.

8. 8

   Serve the pempek warm with the cuko alongside or poured over. Eat immediately for the best chewy texture.

Nutrition per serving

Notes

• •Traditional Pempek often uses tenggiri (Spanish mackerel); regular mackerel works well for a practical home version.
• •Keep the fish cold and mix the tapioca in only briefly—these two details are key to a bouncy, tender texture.
• •If you prefer a stronger sour edge, add an extra 5-10 ml rice vinegar to the cuko after simmering.
• •For extra authenticity, serve with yellow noodles if desired, though they are omitted here to keep the dish within time and serving target.

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