Gluten-Free Pempek
Discover the irresistible charm of "Gluten-Free Pempek," a reimagined version of the beloved Indonesian fish cake, perfect for gluten-sensitive food lovers. Made with finely minced mackerel fillet and tapioca flour, this recipe delivers a tender and flavorful bite, complete with a delightful chewy texture. Each piece is beautifully golden fried and served with a rich, tangy sauce made from palm sugar, vinegar, tamarind, and garlic, offering a perfect sweet and savory balance. Fresh slices of cucumber provide a crisp, cooling contrast, rounding out the dish. Quick and easy to prepare in under an hour, this gluten-free pempek is a delightful appetizer or main dish that celebrates authentic Southeast Asian flavors while accommodating dietary restrictions. Whether you're gluten-free or simply looking to try something new, this dish is sure to captivate your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Mackerel fish fillet
- 200 grams Tapioca flour
- 2 tablespoons Gluten-free soy sauce
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 250 milliliters Water
- 2 cloves Garlic
- 100 milliliters Vinegar
- 100 grams Palmyra sugar
- 1 medium, sliced Cucumber
- 1 tablespoon Tamarind paste
- 500 milliliters Palm oil
Instructions
Begin by preparing the fish paste. Mince the mackerel fillet finely or process it in a food processor until smooth.
In a large bowl, combine the minced fish with tapioca flour, gluten-free soy sauce, and salt. Mix well until a dough-like consistency is achieved.
Divide the dough into small portions and shape each portion into an oval, about the size of your palm. Flatten slightly in the middle to allow for even cooking.
Bring a pot of water to a boil, then reduce the heat to a simmer. Gently drop the pempek into the simmering water and cook until they float to the surface. Continue cooking for another 5 minutes.
Remove the pempek from the water and drain on a paper towel.
Heat palm oil in a deep frying pan over medium heat. Fry the boiled pempek until golden brown, then set aside.
For the sauce, finely chop the garlic cloves. In a saucepan, mix the chopped garlic, water, vinegar, palmyra sugar, tamarind paste, and sugar.
Bring the sauce mixture to a boil, then reduce the heat and simmer for 10 minutes. Stir until the sugar has dissolved, and the sauce has thickened slightly.
Remove the sauce from the heat and allow it to cool. Strain into a serving bowl if desired, to remove the garlic bits.
Serve the pempek with the sweet and tangy sauce, and accompany with sliced cucumber for freshness.
Nutrition Facts
Calories |
6171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.4 g | 674% | |
| Saturated Fat | 240.9 g | 1204% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4695 mg | 204% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 113.7 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2917 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
