---
title: "Pempek"
type: "Recipe"
lang: "en"
canonical: "https://www.geokepo.id/en/kuliner/pempek"
html_url: "https://www.geokepo.id/en/kuliner/pempek"
origin_province: "South Sumatra"
ingredients: ["Ikan tenggiri", "Tepung sagu", "Telur", "Bawang putih", "Garam", "Cuko: gula aren, asam jawa, cabai, bawang putih, ebi"]
tags: ["fish-based", "street-food", "heritage", "palembang", "sour-sweet"]
publisher: "GeoKepo"
license: "Editorial content © GeoKepo. Cite the canonical URL."
---
# Pempek

## Origin

Pempek originated in Palembang via Chinese culinary influence around the 16th century. "Pek" is thought to come from *empek*, an honorific for older Chinese men who once peddled it. The Musi River's abundance of mackerel made it a city signature.

## Flavor Profile

The cake is dense and springy, a mix of fish and sago starch. The magic is in the *cuko*: a dark sauce of palm sugar, tamarind, chili, and garlic that hits sour, sweet, and spicy at once.

## How It's Served

In many shapes: *kapal selam* (egg-stuffed), long *lenjer*, *adaan* balls, *pistel* with papaya filling. Always with cuko, yellow noodles, and cucumber.