Pempek Palembang

Marvellina’s pempek Palembang turns fish into boiled-then-fried cakes with saus cuko. This version chooses tilapia and plain log shapes, with tapioca starch and all-purpose flour giving the fish dough a slightly chewy texture.

Fish pieces are partly frozen, then blended with salt, sugar and the selected bouillon seasoning. Tapioca starch and flour are kneaded into the paste; a little more flour can correct dough that is too sticky.

A small piece cooks in boiling water for a seasoning check. The dough then forms logs with oiled palms, and the same pot of water boils the shaped cakes before they cool. Deep-frying makes them golden brown, and absorbent paper catches the excess oil.

The cuko starts with palm sugar, salt, water, vinegar and tamarind paste. After boiling and straining, minced garlic and optional green Thai chilli join it for another short boil.

Bite-size pieces of pempek are paired with seeded cucumber and the sweet, spicy, tangy sauce. Cooked yellow noodles are an optional addition when the cakes are made into a fuller meal.