Indonesian Egg-Stuffed Fish Cakes: Pempek Telur Recipe

Pempek Telur: Indonesian Fish Cakes with Egg

Pempek Telur, a delectable fish cake filled with egg, hails from the culinary traditions of Palembang in South Sumatra, Indonesia. This savory delight, made from a combination of fish and tapioca flour, is enjoyed by many for its unique texture and flavorful filling. Here’s a refined and easy-to-follow recipe to bring a taste of Indonesia to your kitchen.

Ingredients:

• 1/2 kg (500 grams) of snapper or mackerel (ikan kakap/tenggiri), finely minced
• 400 grams of sago or tapioca flour
• 2 tablespoons of salt
• 2 tablespoons of granulated sugar
• 1 cup (250 ml) of water
• Eggs (as needed for filling)
• A pinch of salt and a splash of cooking oil for the boiling water

Preparation Steps:

1. Prepare the Boiling Water:

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   • Fill a large pot with water, add a pinch of salt and a splash of cooking oil, and bring it to a boil. This will be used later to cook the pempek.

2. Prepare the Dough:

   • In a mixing bowl, combine the finely minced fish with salt, sugar, and water. Stir until well mixed.
   • Gradually add the sago or tapioca flour to the fish mixture, stirring continuously until a smooth and pliable dough forms.

3. Shape the Pempek:

   • Take a small portion of the dough and shape it into a small bowl or well, resembling a mortar (lumpang).
   • Fill this well with the beaten egg for small pempek telur or with a whole egg for larger ones (known as kapal selam or submarine pempek).
   • Alternatively, shape some of the dough into long cylindrical forms to make pempek lenjer.

4. Cook the Pempek:

   • Gently place the shaped pempek into the pot of boiling water. Allow them to cook until they float to the surface, indicating they are done.
   • Avoid over-mixing the dough to prevent the pempek from becoming too chewy. Adding a bit of oil helps to prevent sticking.

5. Final Steps:

   • Once the pempek floats to the surface, remove them from the boiling water with a slotted spoon and let them drain.

Tips for Perfect Pempek:

• Do not over-mix the dough to avoid a chewy texture.
• Add a little oil to the boiling water to prevent the pempek from sticking together.
• Remove the pempek promptly once they float to the top to maintain their ideal texture.

Serving Suggestions:

Pempek Telur is best enjoyed with a side of spicy vinegar sauce called “cuko,” which adds a tangy and spicy kick to these delightful fish cakes. Pair it with fresh cucumber slices for a refreshing contrast, and savor the authentic taste of Indonesian cuisine.

Nutritional Information (per serving):

• Calories: Approximately 150 kcal
• Protein: 8 grams
• Carbohydrates: 25 grams
• Fat: 2 grams
• Sodium: 400 mg

Indulge in the rich flavors and delightful textures of Pempek Telur, a true gem from Indonesia’s culinary heritage. Perfect for both casual snacking and festive gatherings, this dish is sure to impress and satisfy your taste buds. Enjoy your cooking adventure with this traditional recipe brought to you by Love With Recipes!