Pempek Kapal Selam


Pempek Kapal Selam is a popular variation of Pempek, a traditional Indonesian dish made from fish and tapioca flour. "Kapal Selam" means "submarine" in Indonesian, and it refers to the shape of this dish, which resembles a submarine with an egg filling. Here's a recipe to make Pempek Kapal Selam:


Ingredients:

For the dough:

  • 300 grams Spanish mackerel fish fillet, finely ground
  • 150 grams tapioca flour
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 200 ml cold water
  • Banana leaves for wrapping (optional)

For the filling:

  • Hard-boiled eggs, peeled

For the sauce (Cuko):

  • 200 ml vinegar
  • 150 grams palm sugar, grated
  • 2 cloves garlic, minced
  • 2 Thai red chilies, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon shrimp paste (terasi), roasted

Instructions:

  1. Prepare the dough:

    • In a large mixing bowl, combine the finely ground fish fillet, tapioca flour, minced garlic, salt, and ground white pepper. Gradually add cold water while stirring until a smooth dough forms. The dough should be pliable but not too sticky. If it's too sticky, you can add a little more tapioca flour.
    • Divide the dough into portions, depending on the size of the pempek you want to make.

  2. Shape the dough:

    • Take a portion of the dough and flatten it on your palm. Place a hard-boiled egg in the center and wrap the dough around the egg to completely enclose it. Shape it into an oval or cylindrical form, resembling a submarine. Repeat with the remaining dough and eggs.

  3. Steam the pempek:

    • If using banana leaves, cut them into pieces large enough to wrap each pempek. Wrap each pempek with banana leaves, securing them with toothpicks if necessary.
    • Steam the wrapped pempek over boiling water for about 15-20 minutes, or until cooked through. The pempek should be firm and slightly translucent when cooked.

  4. Prepare the sauce (Cuko):

    • In a saucepan, combine the vinegar, grated palm sugar, minced garlic, sliced Thai red chilies, salt, and roasted shrimp paste. Cook over low heat, stirring occasionally, until the palm sugar is completely dissolved and the sauce thickens slightly. Adjust the seasoning to taste.

  5. Serve:

    • Once the pempek is cooked, unwrap them from the banana leaves if using. Serve the pempek warm with the tangy vinegar-based sauce (Cuko) on the side for dipping.

Enjoy your homemade Pempek Kapal Selam, a delightful Indonesian treat with a surprise egg filling!

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