Pempek: Traditional fishcake dish from South Sumatra, Indonesia

Pempek is a traditional fishcake dish from South Sumatra, Indonesia. Its primary ingredients are narrow-barred Spanish mackerel (Scomberomorus commerson) and sago starch. As dish, usually served with sweet sour sauce called kuah cuko, containing palm sugar, vinegar, tamarind, chili pepper. Historically, highly influenced by Chinese cuisine.Pempek exists in different varieties, most of which widely known available many Indonesian cities. The variation among types appears due to additional ingredient, shape, filling, cooking method, serving style. Some well-known include adaan (round shaped), lenjer (cylindrical kapal selam (egg stuffed), keriting (curly kulit (made fish skin). New innovations on recipe also thriving owing people’s creativity. popularity has made this the symbol identity pride for people Sumatra. It rich historical philosophical values that represent Sumatran way life. In addition, currently considered be an Intangible Cultural Heritage UNESCO. This review discusses history, production process, philosophy, nutritional aspects, varieties Pempek.