Pempek Kapal Selam / Indonesian Fried Fish Cake

Pempek Kapal Selam / Indonesian Fried Fish Cake

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Pempek Kapal Selam, also known as “Submarine Pempek,” is a popular Indonesian dish originating from Palembang, South Sumatra. It is a unique and delicious combination of fishcakes stuffed with a whole boiled egg, creating a delightful surprise when you bite into it.

The dish begins with a mixture of ground fish, typically using a type of freshwater fish called tengiri, combined with tapioca flour, garlic, and various spices. This mixture is shaped into large oval or cylindrical forms, with a cavity in the center to accommodate the boiled egg.

The fishcake mixture is then deep-fried until golden brown, creating a crispy and flavorful exterior. The inside remains moist and tender, while the boiled egg adds an additional layer of richness and texture.

Pempek Kapal Selam is traditionally served with a tangy and spicy vinegar-based dipping sauce called “cuko.” The cuko is made from vinegar, palm sugar, garlic, chili, and a blend of spices, giving it a unique and addictive flavor. The combination of the crispy fishcake, creamy egg, and tangy cuko creates a harmonious blend of tastes and textures that make Pempek Kapal Selam a beloved street food in Indonesia.

Whether enjoyed as a snack, appetizer, or part of a meal, Pempek Kapal Selam offers a delightful culinary experience. Its combination of textures, flavors, and the element of surprise with the hidden boiled egg make it a popular choice among locals and visitors alike.

Ingredients

500gr fresh mackerel fish paste300gr Tapioca flour10-15 eggs1 1/2 tbsp salt2 tsp msg150-200ml ice water80ml egg whitesOil for deep/shallow frying

Cuko / Sauce

100gr long/big red chilies350gr palm sugar15 (60g) garlic cloves3 tbsp tamarind liquid3 tbsp rice vinegar1-2 tsp salt1L water

Steps

1. separate yolk from whites.2. Blend fish until smooth in a food processor3. Transfer into a large bowl, add water gradually, while mixing then add egg whites and mix until well combined4. Dissolve msg and salt in 3 tbsp of water, then add to the fish mixture5. Slowly and Gently mix it until just combine, then add all the flour, briefly, slowly and gently mixing the flour until just combined, this step is important, over mixing or over kneading the dough after adding salt, it makes the fish cake/ pempek tough.6. Dont worry if the dough is sticky.fill 3/4 of water in a pot, boil7. Flour your working surface and hands, Scoop 100-110g of the fish dough, roll into a log to create a nice smooth exterior of pempek, lift and make a hole using your thumb in the centre, creating a well8. Place an egg yolk inside, then pinch from right-left to close9. Immediately transfer into boiling water and let it cook over med heat until it floats, 7-10 mins for jammy/soft boil yolk. 10-15 mins for hard boiled yolk. Do the remaining. Strain and let cool completely10. in hot oil, briefly shallow or deep fry the fish cakes until golden and crispy over high heat. In batches, dont over crowd the pan11. cuko/sauce: blend chilies and garlic with a little bit of water until smooth12. Transfer into a pot along with water, salt and palm sugar, over med heat, simmer until sugar dissolves. Then add tamarind liquid and rice vinegar, simmer for another min13. Remove and strain sauce and discard spices, this step is optional14. Cut pempek/fish cake into small pieces, Serve with the sauce and Chopped cucumber