8 Ways to Make Delicious, Chewy, and Easy-to-Practice Pempek

Kapanlagi.com - Popular snacks from Palembang, pempek, are quite popular in various regions with its addictive taste. Currently, consuming pempek from Palembang no longer requires going all the way to Sumatra Island because it can be made at home. The method to make Palembang pempek can be easily practiced, which has a unique chewy and soft texture.

Pempek is a popular Indonesian snack originating from Palembang, South Sumatra. Made from sago flour combined with mackerel or freshwater fish, this dish is very delicious to consume. However, there is also a type of pempek without fish called pempek dos. In addition, pempek is usually served with a special sauce called cuko, made from brown sugar, dried shrimp, chili, onions, and vinegar. The combination of these elements makes this dish loved by various people in the country.

In the past, pempek from Palembang was already known around the 16th century during the reign of Sultan Mahmud Badaruddin II. Initially, this dish was made from belida fish, but over time, the fish could be replaced with freshwater fish such as snakehead fish, which is more affordable.

Currently, pempek has spread throughout the country with various creative and delicious variations. The price offered for pempek is quite affordable with its delicious taste and chewy, soft texture. You can even make pempek at home with a taste that is equally delicious. To complete it, here is a review of how to make delicious, chewy, soft, and easy-to-practice pempek summarized from various sources.

1. How to Make Palembang Pempek

(credit: Instagram.com/lisagunawan05/)

Originating from Palembang city, pempek, a typical dish from that region, is loved by many people. Although there are now many sellers of Palembang pempek, it doesn't hurt to make your own Palembang pempek that has a strong meat flavor and a chewy yet soft texture. Here is the recipe and how to make Palembang pempek as reported by @lisagunawan05.

Pempek ingredients:

- 250 grams of mackerel fish, mashed and refrigerated.

- 125 grams of water.

- 1/2 tsp of sugar.

- 1 tsp of salt.

- 1 tsp of mushroom powder broth.

- 175 grams of sago flour.

How to make pempek:

- First, mix the mashed fish with the other ingredients and stir until well combined. Add sago flour in the final mixing stage.

- Then, let it sit for 30 minutes, then divide the dough into 80-gram portions for submarine-shaped pempek.

- Fill with egg yolk and shape as desired.

- Next, weigh 50 grams of dough for lenjer shape, elongated.

- Prepare boiling water, then boil the dough until it floats.

- Remove and drain, then fry the pempek until cooked.

- Pempek is ready to be served with cuko sauce.

2. How to Make Pempek Dos

(credit: Instagram.com/irmadesmayanti/)

As previously known, pempek dos is pempek made without using fish combination. Pempek dos is also familiarly called pempek gendum. Although without fish combination, this pempek is equally delicious and addictive. The recipe and how to make pempek dos are as follows as quoted from @irmadesmayanti.

Pempek ingredients:

- 250 grams all-purpose flour.

- 300 grams sago flour.

- 500 ml boiling water.

- 1 tablespoon salt.

- 1 teaspoon powdered broth.

- 1/4 teaspoon powdered pepper.

- 1 small egg.

Filling:

- 4 beaten eggs.

Cuko sauce ingredients:

- 250 grams finely grated brown sugar.

- 500 ml water.

Smooth cuko sauce seasoning:

- 1 tablespoon roasted dried shrimp.

- 75 grams garlic.

- 50 grams red chili.

- 2 tablespoons tamarind water.

- 1 teaspoon cooking vinegar.

How to make pempek:

- First, boil water with a little cooking oil to boil the pempek.

- Mix all pempek ingredients except eggs. Gradually add freshly boiled water, stir well.

- Let the dough sit for a while until warm, then add the eggs and stir again until well mixed.

- Add sago flour little by little while kneading to prevent it from hardening.

- Take the dough and shape it into an elongated shape, add the beaten eggs as filling and seal it tightly.

- Shape the dough until it runs out, then boil until cooked and floating.

- Remove and drain, then fry the pempek dos until cooked.

- Prepare the cuko sauce by mixing all the ingredients together and boil until boiling. The cuko sauce will taste better if left overnight for the seasoning to soak in.

- Serve the pempek with the cuko sauce.

3. How to Make Pempek Adaan

(credit: Instagram.com/edisibelajarmasak/)

Pempek adaan can also be your next choice, which has a chewier texture and slightly larger size. Here is the recipe and how to make pempek adaan as follows, as reported by @edisibelajarmasak.

Ingredients for pempek:

- 500 grams of mackerel, ground.

- 50 grams of sago flour.

- 2 eggs.

- 8 shallots, chopped.

- 200 ml of ice water.

- 1 1/2 tsp of salt.

- 1 tsp of sugar.

- 2 tsp of mushroom broth.

How to make pempek:

- First, mix all the ingredients except for the sago flour until well combined.

- Then, gradually add the sago flour while stirring until well combined.

- Take a small portion of the dough and shape it into round balls until finished.

- Next, fry the dough until cooked with plenty of oil to ensure even cooking.

- Pempek adaan is ready to be served.

4. How to Make Curly Pempek

(credit: Instagram.com/noviria13/)

Pempek can also be made in attractive shapes like noodles. Here is the recipe for curly pempek as quoted from @noviria13.

Pempek ingredients:

- 500 grams of mackerel, ground.

- 250 grams of water.

- 1 egg white.

- 1/2 teaspoon of sugar.

- 1 tablespoon of salt.

- 1 teaspoon of seasoning.

- 500 grams of sago flour.

How to make pempek:

- First, mix the fish with water and add the egg white, stir until blended.

- Add salt, sugar, and seasoning to the fish mixture, stir again until blended.

- Gradually add sago flour, stir until blended.

- Then, mold the mixture with a curly pempek mold, and boil in boiling water.

- Boil with low heat to maintain the curly shape of the pempek.

- Remove and drain, then fry until cooked.

5. How to Make Fish Skin Pempek

(credit: Instagram.com/globalfoodid)

Mackerel skin can also be used to make delicious and appetizing pempek. The recipe and how to make fish skin pempek are as follows, as reported by @globalfoodid.

Pempek ingredients:

- 250 grams of fish skin, ground.

- 150 grams of sago.

- 2 eggs.

- Salt to taste.

How to make pempek:

- First, mix the skin and eggs together, then add salt to taste.

- After mixing, gradually add sago until it forms a dough.

- Do not knead too much to prevent the pempek from becoming hard.

- Shape the fish skin pempek into round and flat shapes.

- After shaping, fry the pempek in hot oil over low heat until cooked.

- Once cooked, serve the pempek with cuko sauce.

6. How to Make Shrimp Pempek

(credit: Instagram.com/inamaniez/)

You can also combine pempek with shrimp. The process of making it is the same as pempek fish which is ground and boiled. The following is the recipe and how to make shrimp pempek as quoted from brilio.net.

Pempek ingredients:

- 500 grams of shrimp, ground.

- 1 egg white.

- 50 ml of water.

- 1 tablespoon of salt.

- 1/2 teaspoon of garlic powder.

- 1/4 teaspoon of pepper.

- 1/4 teaspoon of mushroom seasoning.

- 350 grams of sago flour.

- Sufficient amount of water.

How to make pempek:

- First, put the ground shrimp into a bowl, then add the egg white and water, stir until evenly mixed.

- Add salt, sugar, pepper, garlic powder, and mushroom seasoning, stir again until evenly mixed.

- Add sago flour and stir until evenly mixed.

- Take the dough and shape it into elongated pieces, set aside.

- Boil water and cook the shaped dough until cooked and floating.

- Remove and drain.

- The dough can be fried until cooked and served with cuko sauce.

7. How to Make Teri Fish Pempek

(credit: Instagram.com/resep_alayayang/)

Teri fish pempek is also delicious and not inferior to pempek made from mackerel. The recipe and how to make pempek as follows are quoted from @resep_alayayang.

Ingredients for 1 pempek:

- 50 grams of teri fish.

- 3 cloves of garlic.

- 150 ml of water.

Ingredients for 2 pempek:

- 250 ml of water.

- 1/2 tablespoon of flavor enhancer.

- 1/2 tablespoon of salt.

- 1 egg.

- 100 grams of wheat flour.

Ingredients for 3 pempek:

- 250 grams of sago or tapioca flour.

How to make pempek:

- First, mix and grind all the ingredients for 1 pempek, then set aside.

- Next, make the starter by putting the ingredients for 2 pempek in a saucepan, then add the mixed ingredients from step 1 until well blended.

- Then, cook over low heat while stirring until thickened.

- Cool the starter, then gradually add it to the ingredients for 3 pempek and mix well.

- Shape the dough as desired. Then, boil until cooked and floating.

- The pempek is ready to be fried.

8. How to Make Grilled Pempek Dos

(credit: Instagram.com/doyanmasak)

Pempek can also be made by grilling, which is equally appetizing. The following is the recipe and how to make grilled pempek as quoted from brilio.net.

Pempek ingredients:

- 500 ml of water.

- 250 grams of wheat flour.

- 500 grams of sago.

- 3 eggs, beaten.

- 4 tsp of salt.

- 3 tsp of mushroom broth.

Filling ingredients:

- Ebi, roasted and ground.

- Sweet soy sauce.

- Chili.

How to make pempek:

- First, boil the water until boiling, set aside.

- Next, mix the wheat flour, salt, mushroom broth, and pour hot water, then stir until evenly mixed.

- Add the eggs and stir again until the dough is completely mixed.

- Then gradually add the sago, stir again until evenly mixed.

- Then shape it into small round and flatten it, weighing about 50 grams or according to taste.

- Grill the dough, flipping it until cooked.

- Cut the dough and fill it.

- Serve pempek with cuko sauce.

Those are 8 ways to make delicious, chewy, and soft pempek. Very easy to practice, right KLovers? Enjoy trying it.

(kpl/nlw)