Appetizer

Pempek Palembang

Springy fish-tapioca cakes filled with egg, poached, fried, and served with tangy palm-sugar cuko sauce.

What you’ll need

• mackerel fillet: 700 g
• tapioca starch: 500 g
• water: 350 ml
• eggs: 4 pcs
• palm sugar: 180 g
• tamarind paste: 60 g
• vegetable oil: 900 ml
• garlic: 20 g
• red chiles: 40 g
• salt: 15 g

How to make it

1. For the cuko, combine 150 ml water, palm sugar, tamarind, half the garlic, chiles, and 5 g salt. Boil for 10-12 minutes, strain, and cool completely.

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