KBRN, Malang: Pempek, Palembang's iconic South Sumatran fish cake, has become a beloved culinary staple across Indonesia. While local variations emerge, the dish retains its original flavor and cultural significance.

Fery Gunawan, owner of Pempek Ongkas in Malang, East Java, champions the authentic taste of Palembang's pempek.

Speaking at the Catur Laras Jagongan UMKM (Micro, Small, and Medium Enterprises) event on Pro 4 RRI Malang, Gunawan emphasized his commitment to quality and authenticity in his traditional culinary offerings.

"We source specific ingredients directly from Palembang to maintain authenticity," Gunawan said on Wednesday, March 12, 2025, rri.co.id reported.

Pempek Ongkas distinguishes itself by using pure Spanish mackerel in optimal proportions, employing a unique processing technique that eliminates any fishy aftertaste.

The quality extends to the "cuko" dipping sauce, crafted with authentic palm sugar, creating a signature harmonious and distinctly Palembang flavor profile.

Ferry also explained his knowledge of Spanish mackerel, the dish's primary ingredient.

"Spanish mackerel has four distinct parts: skin, belly, back, and lower belly. Each part offers unique flavors and textures," he explained.

This understanding informs the creation of Pempek Ongkas's various pempek varieties, such as the "kapal selam" (submarine-shaped pempek filled with a boiled egg) and "lenjer" (long roll), which utilize the mackerel's back portion.

In pursuit of product diversification, Fery plans to introduce sweet potato pempek.

"Taste is subjective. Everyone has different preferences," he said with optimism that the innovation will receive positive feedback.

State-owned radio broadcasting RRI listeners and reader interested in trying Pempek Ongkas can find more information on Instagram @pempek.ongkas or place orders through Grabfood, Shopeefood, and Gofood.

Pempek Ongkas is located at Asrikaton, Graha Pelita No.2 Blok. A, Meduran, Asrikaton, Pakis, Malang Regency, East Java 65139. ***