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Pempek is one of signature dishes from Palembang, South Sumatera. Pempek is typical of fish cake that made of mackerel fish meat, tapioca flour and spices, and it serve with sweet and sour sauce called Cuko, which typical of brown sugar vinegar, that made of brown sugar, vinegar, chili, garlic and salt. The taste of the sauce must be acidly strong with the taste of sweetness and hotness at the same time.
In one plate of Pempek, we will find a plate full of the Pempek that have been fried and cut in pieces and the sauce. In some modification there will be added yellow noodle, chopped cucumber and shrimp powder for sprinkles.
Pempek dough can be made into various shapes and forms with additional ingredients. Every shape and form have their own distinctive names, although all are made from the same dough.
The varieties of Pempek Komplit Packet are :
- Pempek Kapal Selam: (submarine pempek), Pempek dough filled with a whole egg and then boiled.
- Pempek Telur Kecil: (small egg pempek), filled with whipped egg mix similar to pempek kapal selam, but smaller in size.
- Pempek Lenjer: Long cylindrical Pempek, its shape is similar to small sausages
- Pempek Keriting: (curly pempek), the dough is made into small noodle balls. A similar process also used to produce white Kerupuk.
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Pempek Kulit Original: (Fish skin pempek), the dough is mixed with minced fish skin, as a result it has a stronger fishy aroma and darker colour.
- Pempek Kulit Krispi (Crispy skin Pempek)
- Pempek Adaan: Ball shaped plain Pempek with added spring onion and coconut milk.
- Cuko Palembang : A sweet, sour, spicy vinegary sauce. Usually used as a dipping sauce or to pour on pempek.
There are 2 Different Complete Packet available to choose :
- Paket Complete A Consist : 1 Selam, 1 Lenjer Kecil, 1 Adaan, 1 Kulit Original, 1 Kulit Krispi + 1 Cuko
- Paket Complete B Consist : 1 Selam, 2 Adaan, 2 Lenjer kecil + 1 Cuko
Cooking Instruction Label on the packet
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