Pempek hails from Palembang in South Sumatra, and it's one of those dishes that's utterly unlike anything else in Indonesian cooking, springy, slightly chewy fish cakes made from a simple dough of white fish and tapioca flour. They're first poached until firm, then fried to order so the outside turns golden and a little crisp while the inside stays soft and bouncy.
The magic really happens with the sauce though. Called cuko, it's a dark, tangy, sweet-and-sour palm sugar and tamarind syrup spiked with garlic and chilli, poured generously over the fish cakes or served on the side for dipping. It sounds unusual on paper but it's completely addictive once you've tried it, sweet, sour, salty and hot all at once.
This is a lovely one to make with kids or a group of friends, everyone can help shape the cakes, and there's something quite satisfying about watching them puff up gently as they poach. Serve them as a starter, a snack, or pile a few onto a plate for a light lunch.
