🇮🇩 Indonesia · Food
Pempek Palembang
By eatmundo · August 4, 2026
A classic savory fish cake from Palembang, Indonesia, characterized by its bouncy, chewy texture and served with a tangy, spicy vinegar sauce. These are first boiled then deep-fried for the perfect contrast.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely mince 500g of mackerel and grind it with 3 cloves of garlic, 1 tsp salt, and 100ml of ice water until you achieve a smooth, sticky paste.
- 2
Gradually fold 250g of tapioca flour and 1 egg into the fish paste using your hands, being careful not to knead too vigorously, which ensures the bouncy texture.
- 3
Shape the dough into small logs, about 10-15cm long, on a surface dusted with tapioca flour to prevent sticking.
- 4
Bring a large pot filled with 2 liters of water to a gentle boil, then carefully drop the logs in and cook for 10-15 minutes until they float to the surface.
- 5
Remove the cooked logs from the boiling water and let them drain and cool completely on a wire rack for 30 minutes.
- 6
Heat 500ml of oil in a wok to 170°C and deep-fry the cooled cakes for 5 minutes until they develop a crisp, golden-brown crust.
Frequently Asked Questions
What is the best fish to use?+
Mackerel or any white-fleshed, firm fish works best to achieve the signature chewy texture.
Why did my pempek turn out hard?+
Over-kneading the dough or using too much flour will make them tough rather than bouncy.
Can I bake them instead of frying?+
While frying is traditional for the texture, you can air-fry them, though the crust will be less crispy.
How should I store leftover pempek?+
Keep them in the refrigerator in an airtight container for up to 3 days, or freeze them for months.
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