Pempek | FoodieAtlas

Ingredients

For the Pempek:
1 cup fish fillet (such as mackerel or tilapia), finely minced
1 cup tapioca flour
1/2 cup all-purpose flour
1/2 cup ice water
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon sugar
Vegetable oil, for frying
For the Cuko (Pempek Sauce):
1 cup tamarind paste (or 1/2 cup tamarind concentrate mixed with 1/2 cup water)
1/2 cup palm sugar (or brown sugar)
2 cloves garlic, minced
2-3 red chilies, chopped (adjust to taste)
1 cup water
1 tablespoon soy sauce (optional)
Salt to taste

Instructions

Prepare the Cuko Sauce

In a saucepan, combine tamarind paste, palm sugar, minced garlic, chopped chilies, and water.

Bring to a boil over medium heat, stirring frequently.

Reduce heat and let it simmer for about 10-15 minutes, or until slightly thickened.

Season with salt and soy sauce if desired. Set aside to cool.

Make the Pempek Dough

In a mixing bowl, combine the minced fish, salt, white pepper, and sugar. Mix well.

Gradually add ice water while stirring to form a smooth mixture.

Add tapioca flour and all-purpose flour to the fish mixture. Stir until a smooth, pliable dough forms.

Shape and Fry the Pempek

Divide the dough into small portions and shape them into round or oval patties. You can also shape them into small balls or use molds to create specific shapes if desired.

Heat vegetable oil in a deep pan or wok over medium heat.

Fry the pempek in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Serve

Slice the pempek into bite-sized pieces if desired.