Pempek
What Is Pempek?
Pempek is a traditional fish cake from Palembang, South Sumatra, Indonesia. Its made by combining finely ground fishusually tenggiri (wahoo) or other local fishwith tapioca flour, shaping the mixture into various forms, boiling or steaming them until cooked, then deep-frying to golden perfection. Its always served with Cuko, a tamarind-based dipping sauce thats sweet, sour, garlicky, and spicy.
A Legend of Culinary Innovation
According to local lore, Pempek was invented over 400 years ago during the Srivijaya Empire. An elderly Chinese immigrant named Aho Lee grew tired of the same fried or grilled fish. He created a new preparation by blending fish with flour and spices, steaming and frying it. He began selling it from his bicycle, and locals affectionately called him Pek-Empek, which later evolved into Pempek.
Palembang: A City Where Fish Became Culture
As Palembang is a river city where fishing is a way of life, fish was always a staple. This made Pempek quickly become not just a food, but a culinary identity that reflects the citys heritage and resourcefulness.
Variety Is the Spice of Pempek
Pempek comes in many shapes and stuffing combinations:
- Kapal selam: filled with a hard-boiled egg
- Lenjer: long and cylindrical
- Adaan: round, fluffy balls
- Kulit: made from fish skin
- Tahu: filled with tofu
- Pistel: stuffed with spicy sautéed vegetables
Every variety is dipped in the iconic Cuko sauce, balancing the crispy cake with a bold, tangy kick.
A National Treasure with Global Reach
Today, Pempek isnt just a regional favoriteits a symbol of Indonesian street food culture, proudly served at family gatherings, festivals, and roadside carts. As it spreads globally, many chefs adapt the recipe with local flavors, while still preserving the spirit of Pempek that makes it so distinctly Palembang.
