Pempek (Indonesian Fish Cake)

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

Also known as Indonesian fish cake. Give a try.

Ingredients

Serves: 3-4

Metric Cups

For the Pempek

300 grams spanish mackerels (flesh of, ground)
100 millilitres warm water
1 teaspoon salt
200 grams sago palm flour
100 grams wholewheat flour
6 eggs (broken into a bowl)

For the Soup

750 millilitres water
5 cloves garlic (crushed)
5 chilli (chopped)
1 tablespoon soy sauce
150 grams brown sugar
1 teaspoon salt
3 tablespoons vinegar
2 cucumber (cut into cube sized pieces)
150 grams noodles (wet)
150 grams dried shrimp (ground)

For the Pempek

10⅗ ounces spanish mackerels (flesh of, ground)
4 fluid ounces warm water
1 teaspoon salt
7 ounces sago palm flour
3½ ounces wholewheat flour
6 eggs (broken into a bowl)

For the Soup

26 fluid ounces water
5 cloves garlic (crushed)
5 chile (chopped)
1 tablespoon soy sauce
5⅓ ounces brown sugar
1 teaspoon salt
3 tablespoons vinegar
2 cucumber (cut into cube sized pieces)
5⅓ ounces noodles (wet)
5⅓ ounces dried shrimp (ground)

Method

Pempek (Indonesian Fish Cake) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
Form it oval (about 75g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broken raw egg in. Shut and close the hole tightly.
Boil some water and add pempek one by one. Wait until pempek floats to the surface. Take them out and drain.
Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them until sugar is dissolved. Filter the dregs. Add vinegar and mix it.
Fry pempek in oil and then take them out and drain when they are brownish. 6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
Form it oval (about 75g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broken raw egg in. Shut and close the hole tightly.
Boil some water and add pempek one by one. Wait until pempek floats to the surface. Take them out and drain.
Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them until sugar is dissolved. Filter the dregs. Add vinegar and mix it.
Fry pempek in oil and then take them out and drain when they are brownish. 6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

Additional Information

You can keep the boiled pempek in the refrigerator for up to a month. If you are too lazy to make the soup, you can serve it with chili sauce or ketchup.