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Palembang’s signature skin pempek recipe, soft on the inside, crispy on the outside, delicious, but still crunchy after it’s cold

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SRIPOKU.COM – There are various types of pempek typical of Palembang. One of them is pempek leather.

This skin pempek is also known as crispy pempek because it has a crunchy and crunchy texture.

And the appearance is often cut or cut so that the crispy pempek will be more crispy.
Judging from the shape and color, this pempek is a little different from other pempek.

Pempek skin is round and flat and slightly dark in color, slightly blackish brown.

This pempek is made from fish skin and starch.

Actually, the way to make pempek is the same as pempek in general.

The difference is, pempek kulit is made not only using fish skin.

Reported by from the page refer, here’s a recipe for making crispy skin pempek Palembang which is delicious and crispy.



  • 250 gr cork minced fish
  • 2 eggs
  • Onion 1/4 part only mashed
  • 1 tbsp red onion
  • 1/2 tsp pepper powder
  • 13 gr of fine salt
  • 250 gr sagu tani
  • 1 tbsp wheat flour.
  • 1 pack of any brand of crispy flour (Sajiku).

Making Steps

  1. Mixer minced fish + egg + onion + pepper powder + salt together.

  2. After everything is well mixed, add the sago and flour, knead together. Don’t forget to apply the sago in the palm of your hand so it doesn’t stick.

  3. The dough is ready to be shaped, round it and then flatten it thinly.

  4. Then the dough that has been formed is spread in crispy flour. Make it up.

  5. Heat plenty of oil for frying. After the dough is finished forming and the oil is really hot, fry the pempek on low heat. Fry for a while, don’t let it dry.

  6. After all the pempek fried, wait a while until it cools down. Then cut the pempek according to taste using scissors cut like fingers.

  7. Then fry again on medium heat until it’s really crispy.
    Serve with cuko pempek.

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