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pempek kapal selam luxcrato

Indonesian Fish Cake with Egg Filling (Pempek Kapal Selam)

A beloved street food from Palembang, South Sumatra, Pempek Kapal Selam is a chewy, savory fish cake stuffed with a whole egg and served with a tangy, spicy-sweet vinegar sauce called cuko. This recipe is a home-friendly version that keeps the authentic flavor while offering practical tips and substitutions for Western kitchens.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 large stuffed fish cakes
Course: Main Course, Snack
Cuisine: Indonesian, Palembang
Calories: 350
Ingredients Method Notes

Ingredients
  

For the “Biang” (Cooked Starter Dough)
  • 60 g about ½ cup all-purpose flour
  • 6 cloves garlic finely minced or grated
  • 200 ml ¾ cup + 1 tbsp water
For the Fish Dough
  • 500 g 1.1 lb white fish fillet, finely ground (ikan tenggiri, kakap, patin, or tuna – use cod, pollock, or catfish as alternatives)
  • 350 –500 g 2.5–3.5 cups tapioca starch (tepung sagu tani – tapioca flour or cassava starch)
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 2 tbsp fish sauce kecap ikan
  • 1 tbsp toasted sesame oil minyak wijen, optional
For the Filling
  • 6 –8 small eggs quail eggs or small chicken eggs work best

Instruction
 

  1. Make the Cooked Starter Dough (“Biang”)
    In a small saucepan, whisk together flour, garlic, and water. Cook over low heat, stirring constantly, until the mixture thickens into a glue-like paste. Remove from heat and let cool completely. Refrigerate for at least 1 hour to firm up.
  2. Prepare the Fish
    Grind the fish fillet into a smooth paste using a food processor. For best results, refrigerate the fish paste for at least 1 hour to keep it cold and firm.
    ✅ Tip: Keeping both the cooked dough and fish cold helps maintain a springy, non-sticky texture.
  3. Mix the Dough
    In a large bowl, combine the chilled fish paste, cooled biang, salt, sugar, fish sauce, and sesame oil (if using). Stir briskly until well combined.
    Gradually add the tapioca starch, mixing quickly with your hands or a spatula until the dough is pliable and can be shaped without sticking. Use only as much starch as needed — start with 350g and add more as needed.
  4. Shape and Fill
    - Dust your hands with tapioca starch.
    - Take 100–120 g (about a small handful) of dough and form it into a ball.
    - Flatten slightly and press your thumb into the center to create a deep well.
    - Crack one small egg into a separate bowl, then gently pour it into the dough “pocket.”
    - Pinch the edges closed to seal the egg inside completely.
    ⚠️ Avoid overfilling with egg to prevent leaks. Seal well and work quickly.
  5. Cook the Pempek
    Bring a large pot of water to a boil. Add 1 tbsp of vegetable oil to the water to prevent sticking. Gently lower each filled pempek into the boiling water. Do not stir during the first few minutes to allow the cakes to set.
    Boil until they float and cook through, about 15 minutes. Remove with a slotted spoon and let cool slightly.
  6. Serve
    Serve warm or fry until golden brown for extra texture. Traditionally served with kuah cuko (a sweet, spicy vinegar sauce) and sliced cucumber.

Notes

  • Fish Substitutes: If you can’t find Indonesian fish like tenggiri (wahoo or Spanish mackerel), use cod, haddock, pollock, or catfish.
  • Tapioca Starch: This is also sold as cassava flour or "tapioca flour" in Asian or natural food stores. Avoid cornstarch as a substitute.
  • Egg Size: Use small eggs like quail eggs or smaller chicken eggs. You can also beat the eggs slightly and pour a small amount into each cake to make sealing easier.
  • Biang Starter Dough: This extra step gives the pempek its signature chewy texture—don’t skip it.
  • Serving Tip: Fry the boiled pempek before serving for a crispy exterior. Serve with cuko sauce—homemade or store-bought Indonesian dipping sauce if available.