Delicious Pempek Ikan Tenggiri: Traditional Indonesian Fish Cakes with Egg Filling

Pempek Ikan Tenggiri (Indonesian Fish Cake)

Description
Pempek is a popular Indonesian dish from Palembang, made from fish and sago flour, often served with a tangy vinegar-based sauce called cuko. In this recipe, we use Ikan Tenggiri (Mackerel) as the main fish, which gives the pempek a deliciously tender and flavorful texture. This dish is versatile and can be served in various forms, such as Pempek Telur (with egg filling) or simply boiled and fried for a crispy bite.

Ingredients

Instructions

1. Prepare the Salted Water:
   In a bowl, mix 700 ml of water with 40 grams of salt. Stir until the salt is completely dissolved. Set this aside for later use.

2. Mix the Fish and Water:
   In a food processor or blender, process the Ikan Tenggiri (mackerel) until smooth. Gradually add the salted water mixture into the fish while blending to achieve a smooth, cohesive batter.

3. Incorporate the Sago Flour:
   Slowly add the sago flour (Sagu Tani) into the fish mixture in small portions. Gently stir the mixture with a wooden spatula after each addition. Be careful not to overmix, as this will result in a tougher pempek. The goal is to achieve a smooth, sticky dough-like consistency.

4. Form the Pempek:
   Lightly dust your hands and cutting board with sago flour to prevent the dough from sticking. Take a small portion of the mixture and roll it into a long, cylindrical shape. If you want to make Pempek Telur, take a small amount of the mixture, create a well in the center, and fill it with the beaten egg. Seal the dough tightly around the egg and form it into a log shape.

5. Boil the Pempek:
   Bring a large pot of water to a boil. Carefully place the pempek into the boiling water. Cook until they float to the surface and slightly expand. This typically takes about 5-7 minutes. Once they are fully cooked, remove them from the water and drain them well.

6. Fry the Pempek (Optional):
   If you prefer a crispy finish, heat a generous amount of oil in a large frying pan over medium heat. Fry the pempek in batches until golden brown and crispy on all sides. Once done, drain the excess oil on paper towels.

7. Serve:
   Pempek can be enjoyed on its own, simply boiled and served with a drizzle of cuko (vinegar-based sauce), or fried for a delicious, crispy texture. For a more indulgent experience, serve with steamed rice or fried garlic chips.

Tips:

• Storage: You can freeze uncooked pempek for later use. Just boil or fry them when ready to eat.
• Flavor Variations: Feel free to experiment with the fillings, such as adding shrimp or other fish to the mixture.

Enjoy this traditional Indonesian delicacy, perfect for family gatherings or a comforting meal!

Nutritional Information (Per Serving)

This recipe yields a large batch of pempek—about 10 to 12 pieces—and the combination of fresh fish, sago flour, and seasoning makes it irresistibly soft and delicious, whether served fried or boiled.