Indonesia

Pempek

Name: Pempek
Total time: 60 min
Yield: 4
Cuisine: Indonesia
Ingredients: 400 g White fish fillet (puréed); 250 g Sago flour (tapioca); 150 g Palm sugar (for cuko); some of each Tamarind & garlic; for the sauce Chilli & vinegar; optional Egg (for filled pempek)

Palembang fish cakes with dark vinegar sauce

Pempek is the famous fish-cake speciality of Palembang on Sumatra - kneaded from fish and sago flour, boiled and then fried.

Pempek is served with cuko, a dark, sweet-sour-spicy sauce of palm sugar, tamarind, garlic and chilli.

Servings4

Time60 min

LevelMedium

Ingredients

White fish fillet (puréed)400 g
Sago flour (tapioca)250 g
Palm sugar (for cuko)150 g
Tamarind & garlicsome of each
Chilli & vinegarfor the sauce
Egg (for filled pempek)optional

★ = available authentic in the Asia Boutique

Preparation

Mix the puréed fish with a little water and salt.
Gently knead in the sago flour until a shapeable dough forms.
Form into rolls or boats (with egg) and boil in water.
Fry golden before serving.
Cook cuko from palm sugar, tamarind, garlic and chilli, serve alongside.

Make it original

Sago flour and tamarind for pempek are in the Asia Boutique.

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