Delicious Pempek with Mackerel Skin & Submarine Pempek Recipe

Pempek with Mackerel Skin and Pempek Kapal Selam Recipe

Pempek is a beloved Indonesian dish, particularly famous in Palembang. This recipe features two delicious variations: Pempek with mackerel skin and Pempek Kapal Selam (Submarine Pempek). The combination of tender fish and chewy tapioca dough makes for an irresistible treat. Here’s a detailed guide to making these two classic Pempek varieties.

Ingredients

For Pempek with Mackerel Skin:

• 300 grams mackerel fillet, skin sliced
• 10 cloves garlic
• 1 egg (for the dough)
• 300 grams tapioca flour
• 200 grams all-purpose flour (preferably Segitiga Biru brand)
• 150 cc ice water
• Spring onions, finely chopped, to taste
• 3 teaspoons fine salt
• 1/2 teaspoon ground pepper
• 3 tablespoons vegetable oil (for boiling)

For Pempek Kapal Selam (Submarine Pempek):

• 1 egg (for filling)
• Additional tapioca flour for handling the dough

Steps

1. Prepare the Fish:

   • Scrape the flesh off the mackerel fillet and collect it in a large mixing bowl.
   • Add the sliced mackerel skin to the bowl.

2. Make the Dough:

   • Crush the garlic cloves and mix them with salt.
   • Add the garlic-salt mixture to the fish flesh.
   • Incorporate 1 egg, ground pepper, and chopped spring onions into the fish mixture.
   • Gradually add the all-purpose flour and tapioca flour. Mix well to combine.
   • Slowly add the ice water, kneading until the dough is smooth and non-sticky.

3. Shape the Pempek:

   • For Pempek with mackerel skin, shape the dough into flat, oval patties.
   • For Pempek Kapal Selam, form a ball of dough and flatten it. Place a whole egg in the center, then carefully wrap the dough around the egg to seal it. Use tapioca flour on your hands to prevent sticking.

4. Cook the Pempek:

   • Bring a pot of water to a boil, adding 3 tablespoons of vegetable oil.
   • Gently drop the pempek into the boiling water. Cook until they float to the surface, indicating they are done. Remove with a slotted spoon and drain.

5. Serve:

   • Pempek is traditionally served with a tangy, spicy vinegar sauce called Cuko. Although this recipe skips the Cuko preparation, you can find many recipes online for making this essential accompaniment.

Enjoy your homemade Pempek with mackerel skin and Pempek Kapal Selam, and stay tuned for the Cuko recipe to complete your dish. Happy cooking!