Dish

Pempek

Pempek is made by mixing fish meat with tapioca starch and then shaping it into various forms such as balls or rolls. The pempek is then boiled or fried and served with a dipping sauce. The dipping sauce typically includes ingredients such as vinegar, sugar, and chili peppers.

Asian cuisine› Indonesian cuisine

Seafood› Fish Dish

Origins and history

Pempek is believed to have originated in Palembang, a city in South Sumatra, Indonesia. It is a popular dish throughout the country and is often sold by street vendors.

Dietary considerations

Pempek is a great option for those following a pescatarian or gluten-free diet. However, the dish may not be suitable for those with a fish allergy.

Variations

There are many variations of pempek, with different regions of Indonesia adding their own unique twist to the dish. Some variations include using different types of fish, such as mackerel or catfish, or adding additional ingredients to the fish mixture such as shrimp or egg.

Presentation and garnishing

Pempek is typically served on a skewer or in a small bowl with a side of dipping sauce. Garnish with fresh herbs such as cilantro or green onion for added flavor and presentation.

Tips & Tricks

When shaping the pempek, wet your hands with water to prevent the fish mixture from sticking. To add extra flavor, try adding minced garlic or ginger to the fish mixture.

Side-dishes

Pempek is typically served with a dipping sauce and can be eaten on its own or added to soups or noodle dishes. It can also be served with a side of pickled vegetables for added texture and flavor.