Pempek Ikan Tuna: A Taste of Indonesian Delight
Discover the flavors of Indonesia with Pempek Ikan Tuna, a beloved dish originating from Palembang. This delicious, chewy fish cake made from tuna and sago flour is perfect for a snack or a delightful meal. Whether you enjoy it with a spicy vinegar sauce or on its own, it’s sure to impress. Below is a detailed recipe to help you create this culinary masterpiece at home, filled with love and care.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh tuna (red variety) | 250 grams |
| Sago flour | 500 grams |
| All-purpose flour | 125 grams |
| Garlic | 4 cloves |
| Salt | 2 teaspoons |
| Sugar | 1 teaspoon |
| Chicken or beef bouillon powder | 1 teaspoon |
| Egg (beaten, for the submarine filling) | 1 |
| Water | 50 ml |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 12 grams |
| Carbohydrates | 30 grams |
| Fat | 2 grams |
| Sodium | 300 mg |
Instructions
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Prepare the Tuna: Begin by thoroughly cleaning the fresh tuna. Once cleaned, finely mince or process the tuna until it forms a smooth paste. This will serve as the base for your pempek.
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Make the Dough Starter: In a saucepan, bring water to a boil. Gradually add the all-purpose flour while stirring continuously until the mixture thickens to a paste-like consistency. This mixture is known as biang.
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Combine Ingredients: Transfer the biang to a mixing bowl and allow it to cool slightly. Once it’s warm (not hot), add the minced tuna, crushed garlic, salt, sugar, and bouillon powder. Mix thoroughly until all ingredients are well combined.
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Incorporate Sago Flour: Gradually add the sago flour to the mixture, kneading as you go. If the dough feels too dry, add a small amount of water until you achieve a smooth and pliable texture.
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Shape the Pempek: Once the dough is well-kneaded, dust your work surface and hands with some remaining sago flour to prevent sticking. Form the dough into submarine-shaped cakes, known as kapal selam, while the remaining dough can be shaped into long, cylindrical pieces called lenjer.
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Cook the Pempek: Fill a large pot with water and bring it to a rolling boil. Carefully add the shaped pempek into the boiling water. Cook until they float to the surface, indicating they are fully cooked. This usually takes about 5-7 minutes.
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Cool and Fry: After cooking, remove the pempek from the pot and let them cool on a wire rack to release excess steam. Once cool, slice them into serving pieces. Heat oil in a frying pan and fry the pempek until they turn golden brown and crispy on the outside.
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Serve with Cuko: Pempek is traditionally served with a spicy vinegar sauce called cuko. While you can make your own, store-bought versions are also widely available. Drizzle the sauce over the pempek or serve it on the side for dipping.
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Store Leftovers: If you have any pempek left, store them in an airtight container in the refrigerator for up to three days. You can reheat them in the frying pan to regain their crispiness.
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Serve with Love: Finally, plate your beautifully cooked Pempek Ikan Tuna and serve it with love, whether for a family gathering or a special occasion.
Enjoy the delightful combination of flavors and textures in every bite of these traditional Indonesian fish cakes. Their chewiness and the tangy sweetness of the dipping sauce make them irresistible, ensuring they’ll be a hit at your next culinary adventure!
