Indonesian Tuna Pempek: Savory Fish Cakes with Tangy Cuko

Pempek Ikan Tuna

Embark on a delightful culinary journey with this Pempek Ikan Tuna, a flavorful Indonesian fish cake made with tuna. This recipe combines simple ingredients and straightforward steps to create a dish that’s both savory and satisfying. Ideal for a snack or a main course, Pempek is a true gem of Indonesian cuisine. Here’s how you can make it:

Ingredients:

• 250 grams of tuna (preferably red-colored)
• 500 grams of sago flour
• 125 grams of all-purpose flour
• 4 cloves of garlic
• 2 teaspoons of salt
• 1 teaspoon of sugar
• 1 teaspoon of chicken bouillon powder
• 1 egg, beaten (for the submarine filling)
• 50 ml of water

Instructions:

1. Prepare the Tuna:

   • Start by cleaning the tuna thoroughly. Once cleaned, finely grind the fish to ensure a smooth texture.

2. Make the Dough Base:

   • In a pot, heat some water and gradually add the all-purpose flour. Stir continuously until the mixture thickens into a paste, which is called the biang.

3. Combine Ingredients:

   • Transfer the biang to a mixing bowl and let it cool slightly. Add the ground tuna, minced garlic, salt, sugar, and chicken bouillon powder. Mix thoroughly.

4. Incorporate Sago Flour:

   • Gradually add the sago flour to the mixture while kneading. If the dough feels too dry, add a little water to achieve a smooth and pliable consistency.

5. Shape the Pempek:

   • Once the dough is well-mixed and smooth, dust your work surface and hands with extra sago flour. Begin shaping the dough into the desired forms. For this recipe, I shaped two pieces into submarine shapes (kapal selam) and the rest into cylindrical pieces (lenjer).

6. Cook the Pempek:

   • Bring a large pot of water to a rolling boil. Carefully drop the shaped pempek into the boiling water. Cook until they float to the surface, indicating they are done. Remove them from the water and let them cool slightly.

7. Fry the Pempek:

   • Once cooled, slice the pempek into bite-sized pieces if necessary. Heat some oil in a pan and fry the pempek until golden brown and crispy.

8. Serve and Enjoy:

   • Drizzle with cuko (a tangy and spicy vinegar-based sauce) before serving. If you prefer, you can purchase pre-made cuko for convenience.

9. Storage:

   • Store any leftover pempek in the refrigerator. They make a great snack or meal for later.

Tips:

• Ensure that the dough is smooth and well-kneaded to achieve the perfect texture.
• For a traditional touch, you can serve the pempek with a side of fresh cucumber slices or pickled vegetables.

Serve with love and enjoy this delightful taste of Indonesian cuisine!