Authentic Pempek Tenggiri with Tangy Tamarind Cuko Sauce

Pempek Tenggiri: A Classic Indonesian Street Food Delight

Pempek tenggiri is a beloved traditional Indonesian street food that hails from Palembang, known for its savory and chewy fish cakes. This recipe, which involves making pempek from tenggiri fish fillets and serving it with a tangy tamarind sauce called cuko, offers a delightful culinary experience that will transport you to the vibrant streets of Indonesia. Here’s how you can make this dish at home.

Ingredients

For the Pempek:

• 500 grams tenggiri fish fillets
• 100 grams crushed ice
• 4 cloves garlic
• 50 grams egg white (or 1 whole egg)
• 10 grams MSG (monosodium glutamate)
• 20 grams salt
• 600 grams sago flour
• 25 grams all-purpose flour

For the Filling:

• 5 beaten eggs
• Salt to taste

For the Cuko (Tamarind Sauce):

• 500 grams palm sugar (gula aren)
• 1 liter water
• 7 cloves garlic
• 2 tablespoons toasted shrimp paste (ebi)
• 20 grams salt
• 60 grams granulated sugar
• 40 grams tamarind, diluted with 50 ml water
• Chili to taste
• 1 tablespoon vinegar

For Serving:

• Cucumber slices

Instructions

Prepare the Pempek:

1. Blend Ingredients: In a blender, combine the fish fillets, salt, MSG, garlic, and half of the crushed ice. Blend until smooth and well combined.
2. Mix the Batter: Add the egg white (or whole egg), half of the sago flour, and the remaining crushed ice to the blender. Blend briefly to mix. Transfer the mixture to a large bowl.
3. Knead the Dough: Gradually incorporate the remaining sago flour and all-purpose flour into the fish mixture. Knead until the dough is smooth and elastic.
4. Shape the Pempek: Divide the dough into portions. Form each portion into a cylinder shape and use your finger to create a hole in the center. Fill this hole with a bit of the beaten egg mixture seasoned with salt.
5. Cook the Pempek: Bring a large pot of water to a boil. Gently drop the pempek into the boiling water. Cook until the pempek float to the surface, then continue to boil for an additional 10 minutes to ensure the egg filling is cooked through. Remove the pempek from the water and drain.

Prepare the Cuko (Tamarind Sauce):

1. Blend the Ingredients: In a blender, combine palm sugar, water, garlic, toasted shrimp paste, salt, granulated sugar, tamarind extract, chili, and vinegar. Blend until smooth.
2. Cook the Sauce: Pour the blended mixture into a saucepan and bring to a boil over medium heat. Simmer until the sauce thickens slightly.
3. Cool and Strain: Once the sauce has reached the desired consistency, remove from heat and let it cool. Strain to remove any solids.

To Serve:

1. Fry the Pempek: Heat oil in a frying pan over medium heat. Fry the pempek until golden brown and crispy.
2. Garnish and Serve: Serve the fried pempek with cucumber slices and drizzle generously with the prepared cuko sauce.

Enjoy your homemade pempek tenggiri, a perfect blend of savory, tangy, and slightly sweet flavors that brings a taste of Indonesian street food right to your table!