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Pempek (Indonesian Fish Cake)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Also known as Indonesian fish cake. Give a try.

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 ounce 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 ounce 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 75 g); 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 75 g); 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.

    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.

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