Pempek
Savory fishcake.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, gradually mix the minced fish with tapioca starch, salt, and water until a pliable dough forms.
- 2
Take a handful of dough and shape it into a cylinder (lenjer) or form a pocket to crack a small egg inside (kapal selam).
- 3
Gently boil the shaped fishcakes in a large pot of water until they float to the top, then drain and let them cool completely.
- 4
Prepare the cuko sauce by boiling palm sugar, tamarind juice, crushed garlic, and chilies until slightly reduced and pungent.
- 5
Deep-fry the boiled fishcakes in hot oil over medium-high heat until the outside is crispy and golden brown.
- 6
Cut the fried pempek into bite-sized pieces and serve drenched in the sweet, sour, and spicy cuko sauce.
Plan it in Listahan
Add Pempek to your week, check it against your household's allergens, and build the shopping list automatically.