Dive into the flavors of South Sumatra with Pempek, a beloved Indonesian dish. Made from a blend of fish and tapioca, these delightful fishcakes are served alongside a tantalizing sweet and sour sauce known as kuah cuka or vinegar sauce. Experience a burst of traditional Indonesian flavors with every bite!

Here's a recipe for Indonesian Pempek:

Ingredients:

For the Fishcake:

  - 500g boneless and skinless fish fillets (such as mackerel or any white fish)

  - 150g tapioca flour

  - 2 cloves garlic, minced

  - 1 teaspoon salt

  - 1 teaspoon sugar

  - 1/2 teaspoon white pepper

  - 250ml water

  - Ice cubes (for chilling the dough)

For the Kuah Cuka (Vinegar Sauce):

  - 150ml vinegar

  - 150ml water

  - 100g sugar

  - 1/2 teaspoon salt

  - 2 cloves garlic, minced

  - 2 red chilies, thinly sliced (optional)

  - Cucumber, thinly sliced (for garnish)

Instructions:

Prepare the Fishcake Batter:

1- In a blender, combine the fish fillets, garlic, salt, sugar, and white pepper. Blend until smooth.

2- Transfer the fish mixture to a bowl and add tapioca flour. Mix well.

3- Slowly add water to the mixture while stirring until you get a smooth and sticky dough.

4- Add a few ice cubes to the dough and let it rest in the refrigerator for 30 minutes.

Shape the Fishcakes:

1- Wet your hands with water and take a small portion of the dough.

2- Shape the dough into oval or round balls, then flatten them slightly to form patties.

Cook the Fishcakes:

1- Heat oil in a frying pan over medium heat.

2- Fry the fishcakes until they are golden brown and cooked through, about 5-7 minutes per side.

3- Remove from the oil and drain on a paper towel.

Prepare the Kuah Cuka (Vinegar Sauce):

1- In a saucepan, combine vinegar, water, sugar, salt, garlic, and red chilies.

2- Bring to a boil and simmer for 5 minutes.

3- Remove from heat and let it cool.

Serve:

1- Arrange the fishcakes on a serving plate.

2- Pour the kuah cuka over the fishcakes.

3- Garnish with cucumber slices.

4- Serve hot and enjoy the authentic flavors of Indonesian Pempek!

Nutritional Values :

Here's an approximate nutritional breakdown for the ingredients used in the Pempek recipe. Please note that these values are estimates and can vary based on the specific brands and quantities of ingredients used.

Fish Fillets (500g):

 - Calories:500-600 kcal

 - Fat:10-15g

 - Carbohydrates: 0g

 - Protein: 100g

Benefits: Fish is an excellent source of high-quality protein, rich in omega-3 fatty acids (if using mackerel), which support heart health, reduce inflammation, and improve brain function.

Tapioca Flour (150g):

 - Calories:570 kcal

 - Fat: 0g

 - Carbohydrates: 137g

 - Protein: 0g

Benefits: Tapioca flour is a gluten-free alternative that provides carbohydrates for energy. It’s also easily digestible and adds a chewy texture to the dish.

Garlic (2 cloves, minced):

 - Calories:10 kcal

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0g

Benefits: Garlic is known for its anti-inflammatory and immune-boosting properties. It also adds a robust flavor to the dish.

Salt (1 teaspoon):

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Essential for flavor and maintaining electrolyte balance in the body.

Sugar (1 teaspoon):

 - Calories:16 kcal

 - Fat: 0g

 - Carbohydrates: 4g

 - Protein: 0g

Benefits: Adds a slight sweetness to balance the savory flavors.

White Pepper (1/2 teaspoon):

 - Calories: 3 kcal

 - Fat: 0.1g

 - Carbohydrates: 0.7g

 - Protein: 0.1g

Benefits: White pepper adds mild heat and flavor to the dish, and it contains antioxidants that may help reduce inflammation.

Water (250ml):

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Water is essential for hydration and is used to create the right consistency for the fish dough.

Ice Cubes:

Benefits: Chilling the dough helps in maintaining the texture and firmness of the fish mixture, making it easier to form and cook.

For the Kuah Cuka (Vinegar Sauce):

Vinegar (150ml):

 - Calories:30 kcal

 - Fat: 0g

 - Carbohydrates: 1g

 - Protein: 0g

Benefits: Vinegar is acidic, which helps in digestion and has antibacterial properties. It adds a tangy flavor to the sauce.

Water (150ml):

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Dilutes the vinegar to balance the acidity in the sauce.

Sugar (100g):

 - Calories: 387 kcal

 - Fat: 0g

 - Carbohydrates: 100g

 - Protein: 0g

Benefits: Provides sweetness to balance the acidity of the vinegar, creating a well-rounded sauce.

Salt (1/2 teaspoon):

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g

Benefits: Enhances the overall flavor of the sauce.

Garlic (2 cloves, minced)

- Calories:10 kcal

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0g

Benefits: Adds a strong, savory flavor to the sauce with additional health benefits like boosting the immune system.

Red Chilies (optional, 2, thinly sliced):

 - Calories:12 kcal

 - Fat: 0.2g

 - Carbohydrates: 3g

 - Protein: 0.5g

Benefits: Adds heat to the sauce, rich in capsaicin, which can boost metabolism and promote heart health.

Cucumber (for garnish):

 - Calories: 8 kcal per 100g

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0.5g

Benefits: Adds a fresh, cooling contrast to the spicy and tangy flavors of the dish. Cucumbers are also hydrating and low in calories.

Please keep in mind that these values are rough estimates and can vary based on the specific brands and quantities of ingredients used.