Pempek

Pempek,mpek-mpekand also known as colloquially asempek-empekis a savouryIndonesianfishcakedelicacy, made offishandtapioca, fromPalembang,South Sumatera,Indonesia. Pempek is served with a rich sweet and sour sauce calledkuah cukaorkuah cuko(lit.vinegarsauce), or just "cuko". Sometimes local people also eat the dish with yellownoodlesand diced cucumber to balance out the vinegar's sourness, or adding chili powder to giving the vinegar's spiciness.
Pempekis the best-known ofPalembang's dishes.Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. Traditionalfolkloreconnects it with Chinese influences. Some suggests that pempek probably originated from ancientkelesan, a steamed dish made of the mixture ofsagodough with fish flesh, dated as early asSrivijayanera circa 7th century CE.Sago flour might be extracted from the trunk ofsago palmoraren palm.
According to local tradition, around the 16th century there was an oldChineseimmigrant who lived near theMusi river. He noticed an abundance of fish caught by the local fishermen. In theSumatrantropical climate, before the invention ofrefrigerationtechnology, most of these unsold leftover fish decayed and were wasted. The indigenous people, however, had limited knowledge and techniques for processing fish. During that period, most of the indigenous people simply grilled, fried or boiled their fish instead of adding other ingredients to make new dishes. The old Chinese man mixed in sometapiocaand other spices, which he then sold around the village on his cart. The people referred to this old man as 'pek-apek, whereapekis a Chinese slang word to call an old man. The food is known today as empek-empek or pempek.
Another theory suggests that pempek was a Palembang adaptation of SouthernChinesengo hiangor kekkian (fishcake) as asurimi(魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.
Pempekdoughis made from a mixture of boneless ground fish meat, most commonlytenggiri(wahoo), with water, salt andsagoflour. Sometimes, people also add a little bit of cooking oil and/or wheat flour to improve the texture and to make the pempek not too chewy, they also addMSGto enrich theumamitaste.Ikan gabus(snakehead) is also commonly made as pempek. Numerous pempek sellers and producers in Palembang use a cheap combination of fish, which has a strong scent. According to tradition, the best tasting pempek are made ofbelidaorbelido(Chitala lopis), but due to its rarity and superior taste, pempek made from this fish are usually more expensive.
Pempek inBangka Islandare made frommackerel(ikan kembung) and its sauce is red chilli based, while in Jakarta or other cities they could be made fromgouramifish. The latest variant ispempek udang, pempek made of mincedshrimporiginated from Sungsang area inBanyuasinnear the Musi river estuary,it is noticeable with its pinkish color.
The dough is boiled in hot water or steamed until hardened as partly cooked dumplings, and stored to be fried later just before serving.
Kuah cuko(lit: vinegar sauce) is produced by addingpalm sugar, chili pepper, garlic,vinegar, andsaltto boiling water. The color of this sauce is dark brown. SometimesTongcaiandEbi(ground dried shrimp) are also added to increase the flavor. This sweet, sour and spicy sauce is essential for flavouring the pempek, since the pempek dough is very mildly savoury.
The sauce ofBangkapempek is chili based, made from the mixture of ground red chili and vinegar and its color is bright red. Traditionally all pempek sauces are served hot and spicy, the ground chilies are mixed in the sauce. However, since some people desire unspicy sauce, or cannot eat hot and spicy sauce, the ground chillis were often separated assambals. In some pempek restaurants, the bottled kuah cuko sauce is left on customers' tables and they are welcome to pour on the amount of sauce they desire. There are two kind of sauces available, spicy hot and plain.
Another pempek variant is calledpempek sambal, a specialty of Palembang's neighboring cityJambi. This type of pempek is not consumed with liquid sauce, but the flat rounded pempek is being smeared, coated andsauteedwith thicksambalchili sauce.
The boiled or steamed pempek dumplings aredeep-friedincooking oiluntil light pale brown right before serving. They are cut in bite-size, served with yellow noodles orrice vermicelli, showered inkuah cuko, and sprinkled with choppedcucumberandebipowder. The additional fishkrupukcrackers might be offered.
This fishcake dough can be made into various shapes and forms with additional ingredients. Just likepastathe shapes have their own distinctive names, although all are made from the same dough. There are many varieties of pempek;variants are:
Most of those forms of pempek aredeep friedincooking oiluntil light brown, and are served with yellow noodles orrice vermicelliandkuah cuko, sprinkled with choppedcucumberand ebi powder.
The pempek fishcake can be used as a base ingredient of other dishes. The unfried cylindrical pempek lenjer is often cut and added as a mixture to the following dishes:
As a local specialty, pempek can be commonly found on every street in Palembang with a concentration of outlets in downtown Palembang.Pempek can also be found in other regions, especially in major cities in Indonesia. However, the taste of pempek in other regions usually differs from Palembang pempek. The main ingredients such as fish and flour are scarce and/or difficult to find in other regions, causing the difference in taste.
Pempek is easy to find in Jakarta and other Indonesian cities, from the food-courts in malls and shopping centers to traveling pempek vendors on carts. The cheaper pempek version sold by traveling vendors on carts generally use less fish and more tapioca, resulting in a rather bland flavour.
The fame of South Sumatran Palembang's pempek has influenced some neighbouring provinces, which also in return has developed their own pempek variants. Pempek is also a popular dish in South Sumatra's neighboring province capital cityJambiandBandar Lampung,and also the neighbouring island ofBangka.
Some pempek establishments, such as Pempek Pak Raden and Pempek Bunga Mas are opening branches all over major food courts. InJakarta, the notable pempek outlets are Pempek Megaria inMetropole cinemacomplex, Central Jakarta.It is among the oldest pempek establishments in the city. Other pempek outlets are those inPasar Minggumarket, South Jakarta. InYogyakarta, one of the leading pempek establishments in the city is Pempek Ny. Kamto located nearMalioborostreet.
Outside Indonesia, pempek establishments can be found inSingapore,MalaysiaandAustralia. As Palembang is not far from Singapore and Malaysia, to ensure the authenticity some pempek establishments import boiled unfried frozen pempek dumplings in vacuum packages straight from Palembang. These ready to cook pempek dumplings are also popularly sold in Palembang asoleh-olehfoodstuff gifts or souvenirs for visitors from other Indonesian cities.