Pempek (also empek-empek) — from Palembang, South Sumatra — is a fish cake made from ground fish (typically tenggiri/mackerel or belida/featherback fish) mixed with tapioca starch and deep-fried. The tapioca provides the characteristic bouncy, QQ texture (same principle as bakso — INDO-BAKSO-01). Pempek comes in multiple shapes, each with its own name and filling: - **Pempek kapal selam** ("submarine") — a large fish cake with a whole EGG encased inside. When bitten, the yolk runs out. - **Pempek lenjer** — a simple cylindrical fish cake. - **Pempek kulit** — made with fish skin for extra crunch. - **Pempek adaan** — round, fried directly from the fresh paste without pre-boiling.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 5