The History of Pempek & Homemade Pempek Recipe

Pempek is a traditional Indonesian dish that originated from Palembang, the capital city of South Sumatra. Its history can be traced back to the early 20th century, and it has since become a beloved and iconic dish in Indonesian cuisine.
The creation of pempek is credited to a Chinese-Indonesian immigrant named Liem Goei Nio, also known as Ahok, who settled in Palembang in the early 20th century. Legend has it that Ahok, inspired by the local fish abundance, experimented with fish and tapioca flour to create a unique dish that would later become pempek.


Pempek is primarily made from a mixture of finely ground fish (usually mackerel or Spanish mackerel), starch (tapioca flour), and other ingredients such as garlic, salt, and water. This dough-like mixture is then shaped into various forms, traditionally resembling fish, and boiled or steamed until cooked. The cooking process gives pempek its distinct chewy texture.


The dish is often served with a sweet and tangy dipping sauce known as kuah cuko, made from palm sugar, vinegar, garlic, chili, and a pinch of salt. Pempek is typically enjoyed with additional toppings such as cucumber and ebi (dried shrimp).



Over time, pempek has evolved into several variations, with different shapes, sizes, and fillings. Some popular variations include Lenjer (long and cylindrical), Kapal Selam (literally translated as "submarine," filled with a quail egg), and Adaan (round and small).
Pempek gained popularity not only in Palembang but throughout Indonesia. It has become a staple dish, and many regions have put their own spin on the recipe. Pempek has even crossed national borders, with Indonesian communities around the world enjoying this unique and flavorful dish.

Today, pempek is not only a culinary delight but also a symbol of Palembang's rich cultural heritage. The dish has become an integral part of Indonesian cuisine, celebrated during various events and festivals, and enjoyed by people of all backgrounds.

Homemade Pempek Kapal Selam Recipe

Ingredients:

For the Dough:

• 500 grams mackerel fish fillet, deboned and finely ground
• 150 grams tapioca flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 250 ml water

For the Filling:

• Quail eggs, boiled and peeled

For the Sauce (Kuah Cuko):

• 200 grams palm sugar, grated
• 150 ml vinegar
• 3 cloves garlic, minced
• 5-10 red chili peppers, finely chopped (adjust based on spice preference)
• 1 teaspoon salt
• 500 ml water

Additional Toppings:

• Cucumber, julienned
• Dried shrimp (ebi), soaked in hot water until softened

Instructions:

• Prepare the Dough:
  • In a large mixing bowl, combine the finely ground mackerel, tapioca flour, minced garlic, and salt.
  • Gradually add water while mixing until you achieve a smooth and elastic dough.
  • Let the dough rest for about 15-20 minutes.

• Shape the Pempek:
  • Take a portion of the dough and flatten it in your palm.
  • Place a quail egg in the center and wrap the dough around it, forming an elongated shape resembling a submarine. Ensure the quail egg is completely covered by the dough.

• Boil or Steam:
  • You can choose to either boil or steam the pempek. If boiling, bring a pot of water to a gentle boil and cook the pempek until they float to the surface. If steaming, steam the pempek for about 30-40 minutes until they are cooked through.

• Prepare the Sauce (Kuah Cuko):
  • In a saucepan, combine grated palm sugar, vinegar, minced garlic, chopped red chili peppers, salt, and water.
  • Simmer the mixture over medium heat until the palm sugar is completely dissolved and the sauce thickens slightly. Adjust the sweetness and spiciness to your liking.

• Serve:
  • Once the pempek is cooked, let them cool slightly.
  • Cut the pempek into bite-sized pieces and serve with the kuah cuko sauce.
  • Garnish with julienned cucumber and softened dried shrimp.

Enjoy your homemade Pempek Kapal Selam with the delicious kuah cuko sauce! Adjust the recipe according to your taste preferences and feel free to explore other pempek variations.

I recommend you to watch homemade pempek recipes I share;

Homemade Pempek Recipes;

Homemade Pempek Recipes;

References;

1.  Tasty Indonesian Food: Pempek Palembang
2. Budi, Candra Setia (2021-02-07). "Mengenal Asal-Usul Nama Pempek Makanan Khas Palembang Ini Ceritanya" (in Indonesian). Retrieved 2024-01-06.
3. The Jakarta Post Palembang: A culinary port of call
4. "Tepung Sagu dan Ikan: Makanan Orang Nusantara 1500 tahun yang Lalu". Mongabay Environmental News (in Indonesian). 2018-11-14. Retrieved 2018-12-13.
5. Cek Ma: Sejarah Pempek Palembang
6. Kompas.com: Aprilina, Mengatrol Gengsi Pempek Udang
7. Kompas.com Mau Coba 15 Macam Pempek?
8. Departement of Food Science and Technology, Bogor Agricultural University. Prof.Dr. Made Astawan PEMPEK, Nilai Gizi "Kapal Selam" Paling Tinggi
9. Google Maps: Famous Pempek Restaurants in Palembang
10. The Jakarta Post: 'Pempek', an appetizing regional specialty
11. Fairy Mahdzan: Potty for Pempek Palembang!

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