Pempek is a classic Palembang fish cake dish made from fish and tapioca starch, usually served submerged in a dark, sweet, and sour vinegar sauce called cuko. While traditional Pempek is soft and chewy, the viral Pempek Crispy or Pempek Dos (without fish) offers a textural twist by making the outer layer incredibly crunchy.

This crispy version is beloved because it maintains the savory fish flavor while adding the satisfying kriuk (crunch) that is highly favored in Indonesian snacking culture.

Why Pempek Crispy Gained Traction

1. The Crunch Factor: The outer surface of the pempek is fried to a golden, brittle crisp, contrasting beautifully with the chewy interior. This texture is highly addictive.
2. Simpler Recipe (Dos Version): Many viral versions use less or no fish (known as Pempek Dos), relying more on the tapioca and seasoning, making it an incredibly economical and easy recipe to recreate at home.
3. Still Paired with Cuko: Crucially, it retains the essential sweet-sour-spicy cuko sauce, providing the authentic Palembang flavor experience despite the modified texture.

Recipe: Pempek Crispy (Palembang Fish Cakes)

This recipe focuses on the simple fish cake and the essential cuko sauce.

Ingredients:

A. Pempek Dough:

• 250g ground fish (Mackerel or Spanish Mackerel is ideal)
• 250g tapioca starch
• 150ml cold water
• 1 tbsp salt
• 1/2 tsp sugar
• 1 egg (for binding)

B. Cuko Sauce (Sweet & Sour Vinegar Sauce):

• 250g brown sugar (gula aren)
• 500 ml water
• 3 tbsp tamarind paste
• 3 tbsp vinegar (white or apple cider)
• 4 cloves garlic, crushed
• 5 bird’s eye chilies (cabai rawit), crushed

Instructions:

1. Prepare the Pempek Dough:
   • Mix the ground fish, cold water, egg, salt, and sugar in a large bowl. Stir quickly until combined.
   • Gradually add the tapioca starch. Mix gently with your hands until a soft, smooth dough is formed. Do not over-knead.
   • Shape the dough into long, cylindrical shapes (like small logs or torpedoes).
2. Boil:
   • Boil the shaped pempek in simmering water until they float and are cooked through (about 10–15 minutes). Drain and let them cool completely.
3. Make the Cuko Sauce:
   • Boil the water and brown sugar until the sugar is dissolved.
   • Add the crushed garlic, chilies, tamarind paste, and vinegar. Simmer for 10 minutes. Strain the sauce to remove the solids and let it cool.
4. Fry until Crispy:
   • Slice the cooled pempek into 1 cm thick pieces.
   • Heat oil until hot. Fry the sliced pempek until the outside is golden brown and crispy.
5. Serve:
   • Serve the Pempek Crispy immediately with a generous drizzle of the cold, tangy Cuko Sauce. Garnish with cucumber cubes.