Delicious Pempek Tenggiri: Authentic Indonesian Fish Cakes with Tangy Cuko Sauce

Pempek Tenggiri: A Delicious Journey into Indonesian Street Food

Introduction

Pempek Tenggiri is a beloved traditional Indonesian street food, particularly originating from Palembang. This dish is a type of fish cake made primarily from the tender fillets of tenggiri fish (Mackerel) mixed with sago flour, resulting in a unique texture that is both chewy and flavorful. Often served with a sweet and tangy sauce known as cuko, Pempek Tenggiri is a delightful treat that brings the taste of street food right to your kitchen. Let’s embark on this culinary journey and explore the rich flavors and textures of this dish, perfect for sharing with friends and family.

Ingredients

Instructions

Preparing the Pempek

1. Blend the Base:
   Begin by placing the tenggiri fish fillet, salt, monosodium glutamate (MSG), garlic cloves, and half of the crushed ice into a blender. Blend until the mixture is smooth and well combined.

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2. Incorporate the Wet Ingredients:
   Add the beaten egg and half of the sago flour, along with the remaining crushed ice to the blended fish mixture. Pulse again until everything is thoroughly combined.

3. Mix the Dough:
   Transfer the blended mixture to a mixing bowl. Gradually fold in the remaining sago flour and the all-purpose flour, kneading the dough until it reaches a smooth and pliable consistency.

4. Shape the Pempek:
   Take a portion of the dough and form it into a ball. Using your finger, create a hole in the center to form a ring shape. This space will later hold the egg filling.

5. Fill with Egg:
   Carefully spoon the beaten egg mixture into the center of each pempek ring, making sure not to overfill.

6. Boil the Pempek:
   Bring a large pot of water to a boil and gently drop the filled pempek into the water. Cook until they float to the surface, indicating they are done—approximately 5 to 7 minutes.

7. Final Cooking:
   Once all the pempek have floated, allow them to boil for an additional 10 minutes to ensure the filling is thoroughly cooked. Afterward, remove them from the water and let them drain.

Making the Cuko (Sauce)

1. Blend the Sauce Ingredients:
   In a blender, combine the palm sugar, water, garlic cloves, fried shrimp, salt, granulated sugar, tamarind, and the water used to dissolve the tamarind. Blend until smooth.

2. Cook the Cuko:
   Pour the blended mixture into a saucepan and bring to a boil over medium heat. Once boiling, reduce the heat and let it simmer for a few minutes until the flavors meld together. Remove from heat and let it cool slightly before straining the sauce to remove any solids.

Serving the Pempek

1. Fry the Pempek:
   In a pan, heat oil over medium heat. Once hot, carefully add the boiled pempek and fry them until they are golden brown and crispy, which should take about 3 to 5 minutes.

2. Plate and Serve:
   Serve the fried pempek while still warm, accompanied by slices of fresh cucumber and drizzled generously with the tangy cuko sauce.

Nutritional Information

Conclusion

Creating Pempek Tenggiri at home not only allows you to enjoy the delightful flavors of this Indonesian street food, but it also provides a wonderful opportunity to connect with culinary traditions and share delicious meals with loved ones. Each bite of this chewy fish cake paired with the rich, savory cuko sauce is a celebration of flavors that will transport you straight to the bustling streets of Palembang. Whether you’re making it for a family gathering or a cozy night in, this recipe is sure to impress and satisfy. Enjoy your culinary adventure!