Pempek is a traditional Indonesian dish originating from Palembang, South Sumatra. It is made from a mixture of fish paste and tapioca starch, shaped into various forms and sizes, and then deep-fried until golden brown. Pempek is usually served with a sweet and sour sauce called kuah cuka and is commonly enjoyed as a snack or a main dish.
Today, I will share with you a recipe for making Pempek Ikan Palembang that is soft and not tough. This recipe yields a tender and juicy pempek that is full of flavors and has a deliciously light texture.
Ingredients:
– 500g boneless white fish fillets, such as mackerel or tilapia
– 200g tapioca starch
– 2 eggs
– 4 cloves garlic, minced
– 2 tsp salt
– 1 tsp sugar
– 1/2 tsp white pepper
– 1/2 tsp baking powder
– 1 cup cold water
– Oil for frying
For the sweet and sour sauce (kuah cuka):
– 150g palm sugar
– 200ml water
– 100ml vinegar
– 2 cloves garlic, minced
– 2 red chilies, sliced
– Salt to taste
Instructions:
1. To make the pempek dough, start by cutting the fish fillets into chunks and then blend them in a food processor until smooth.
2. In a mixing bowl, combine the fish paste with tapioca starch, eggs, minced garlic, salt, sugar, white pepper, and baking powder. Mix well until a smooth dough forms.
3. Gradually add cold water to the dough, a little at a time, mixing well after each addition until you achieve a soft and pliable dough. The consistency should be slightly sticky but should hold its shape.
4. Dip your hands in cold water and shape the pempek dough into small balls or any desired shape. You can also use a traditional pempek mold to shape the dough.
5. Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the pempek in batches until they turn golden brown and crispy on the outside, about 5-7 minutes. Make sure not to overcrowd the pan to ensure even frying.
6. Remove the fried pempek from the oil and drain on paper towels to remove any excess oil.
7. To make the sweet and sour sauce (kuah cuka), combine palm sugar, water, vinegar, minced garlic, red chilies, and salt in a saucepan. Cook over medium heat until the palm sugar dissolves and the sauce thickens slightly.
8. Serve the pempek with the sweet and sour sauce on the side for dipping. Enjoy your homemade Pempek Ikan Palembang that is soft, tender, and bursting with delicious flavors.
This recipe for Pempek Ikan Palembang is a classic Indonesian dish that will surely impress your family and friends. With its soft and tender texture, paired with the sweet and sour sauce, it makes for a delightful and satisfying meal. Give this recipe a try and experience the authentic flavors of Palembang cuisine!
Udh sy coba mba, alhamdulillah hasilnya bagus,mksh ya mba 🙏👍🤭
Terima kasih telah berbagi ilmunya semoga sehat selalu di lancar kan riskinya
Aq dh bikin dn hasilx mantap mksh ce resepx
Kak tepung yang dipakai hanya tepung tapioka aja kan kak,
Cara penyimpanannya setelah direbus gimana ka? Dan tahan brp hari?
Ko gk pake campuran trigu y
ka maaf kalo boleh tau 400 gr berapa sendok ya, saya blm punya imbangan,
Bun,aqu udh coba takaran sama seperti deskripsi tp kog masih encer gak bisa dibentuk,jadinya aqu tmbhin tapioka 50g lagi😢gak tw apa yg salah 🤣
Kog gak dikasih bawang putih kak?
Terima kasih resepnya.
Ikan nya itu direbus dlu atau masih mentah
Insyaallah saya coba Minggu depan semoga berhasil
Ngga pake air es gpp kan
Ikan penganti tenggri yg enak ikan Apa ya bunnn,
Buk kalau kapal selam teloknya gak di kocok kuning Telok nya utuh
Minyak sayurnya pakai yg jenis apa kak?
Gak pakai telur bun
Maaf apa ndak kejal ya hasil pempek nya mbak pakai putih telur .
Kenapa harus di goreng ya? Padahal itu udah mateng, makan yg di rebus lebih enak lebih sehat
Bun, kalau gak ada tenggiri bisa diganti ikan apa yaa, mohon sarannya, terimakasih