Pempek

1. Blend the fish fillet to a smooth paste with the iced water, then mix in the eggs, crushed garlic, salt and white pepper until well combined and slightly sticky.
2. Fold in the tapioca starch a little at a time with a light hand until you have a soft, pliable dough; do not overwork it or the cakes will turn rubbery.
3. With wet hands, shape the dough into thick logs or oval cakes, then lower them into a pot of barely simmering salted water and poach for 12 to 15 minutes until they float and feel firm and cooked through.
4. Lift out the poached cakes, drain, and let them cool completely so they firm up.
5. For the cuko sauce, simmer the palm sugar with 400 ml water, tamarind, dark soy and crushed dried shrimp until the sugar dissolves, then add the pounded garlic and chillies and the vinegar and simmer for 10 minutes.
6. Strain the sauce if you prefer it smooth, taste, and balance the sour, sweet, salty and spicy notes.
7. Just before serving, deep-fry the cooled cakes in hot oil (180C / 350F) for 3 to 4 minutes until golden and crisp outside, slice thickly, and serve hot in bowls of the tangy cuko sauce.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender