Empek-empek is a savoury fishcake delicacy from Palembang, Indonesia. It is made from fish and tapioca. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka or kuah cuko.
Empek-empek has many variants :
- Pempek kapal selam: (Indonesian: submarine pempek), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. The shape is similar to Chinese dumplings but larger in size. According to food science and technology scientist, the pempek kapal selam, with egg addition, is rich in protein, fat, vitamin a, mineral, and carbohydrate content, is the most nutritious variety.[6] The name derived from the shape of pempek that resembles submersible midget submarine.
- Pempek telur kecil: (Indonesian: small egg pempek), filled with egg similar to pempek kapal selam, but smaller in size.
- Pempek lenjer: long cylindrical pempek, its shape is similar to sausages.
- Pempek keriting: (Indonesian: curly pempek), the dough is made into small noodle ball. This similar process also applied to produce white krupuk.
- Pempek pistel: the shape and size is similar to pempek telur kecil, but filled with minced young papaya instead.
- Pempek kulit: (Indonesian: skin pempek), fish-skin pempek, the dough is mixed with minced fish skin, as the result it has stronger fishy aroma and darker color.
- Pempek adaan: ball shaped pempek.
- Pempek tahu: tofu sliced and filled with pempek dough.
- Pempek model: tofu wrapped inside pempek dough. Similar to pempek kapal selam, but egg is replaced with tofu.
References :
http://en.wikipedia.org/wiki/Pempek
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