Pempek with Coconut Sugar
Pempek is a traditional Indonesian dish made from fish and tapioca, originating from Palembang, South Sumatra. Typically served with a tangy, sweet, and spicy sauce called cuko, this dish has become a favorite snack or even a main course across the country. A twist to the classic recipe involves using coconut sugar to enrich the flavor of the cuko sauce, offering a more earthy, caramel-like sweetness compared to regular sugar.
Ingredients:
For the Pempek (Fish Cakes):
– 250g fish fillet (mackerel or tenggiri is commonly used)
– 200g tapioca flour
– 2 garlic cloves, finely chopped
– 1 egg
– 1 tsp salt
– 100ml water
– Cooking oil for frying
For the Cuko (Sweet and Spicy Sauce):
– 100g coconut sugar (coconut palm sugar)
– 5 garlic cloves
– 5–10 bird’s eye chilies (adjust to taste)
– 2 tbsp tamarind paste
– 300ml water
– 1 tsp salt
– 1 tbsp vinegar
Instructions:
1. Making the Pempek:
– Blend the fish fillet with garlic, salt, and water until smooth.
– Add in the egg and mix well.
– Gradually add the tapioca flour and knead the dough until it’s smooth but still slightly sticky.
– Shape the dough into long cylindrical shapes or small balls.
– Bring a pot of water to a boil and drop in the shaped Pempek. Cook them until they float, then remove and let them cool.
– Once cooled, deep-fry the Pempek in hot oil until golden and crispy.
2. Preparing the Cuko Sauce:
– Crush the garlic and chilies into a fine paste.
– In a pot, combine coconut sugar, water, tamarind paste, salt, and vinegar. Bring to a simmer.
– Add the garlic and chili paste into the mixture and simmer for another 10 minutes until the sauce thickens.
– Strain the sauce to remove any solids and set it aside.
3. Serving:
– Slice the fried Pempek and serve with a generous drizzle of cuko sauce. You can also add chopped cucumbers and a sprinkle of fried shallots for extra crunch.
Why Use Coconut Sugar?
Coconut sugar adds a unique depth of flavor to the cuko sauce that regular sugar doesn’t provide. Its caramel notes pair beautifully with the tanginess of tamarind and the heat from the chilies. Additionally, coconut sugar has a lower glycemic index than regular sugar, making it a slightly healthier alternative.
This version of Pempek will give the dish a richer, more complex flavor profile, perfect for those who enjoy a balance of sweet, savory, and spicy in one bite. Enjoy your Pempek with coconut sugar sauce as a delightful snack or meal!
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