Cuko: Sweet and Tangy Pempek Dipping Sauce

1.Prepare the aromatics: Roughly smash the garlic cloves and lightly toast the dried shrimp paste (if using) in a dry pan for 1 minute until fragrant.

2.Combine ingredients: In a small saucepan, combine the water, palm sugar, brown sugar, salt, smashed garlic, chilies, and toasted shrimp paste (if using).

3.Simmer the sauce: Bring the mixture to a boil over medium heat, stirring occasionally until the sugars are completely dissolved.

4.Reduce and thicken: Once boiling, reduce the heat to low and let the sauce simmer gently for 10 to 15 minutes. The sauce should reduce slightly and become slightly syrupy. The flavors will meld during this time.

5.Strain the sauce: Remove the saucepan from the heat. Carefully strain the sauce through a fine-mesh sieve into a clean bowl to remove the solids (garlic and chilies). Press lightly on the solids to extract maximum liquid.

6.Adjust flavor: While the sauce is still warm, stir in the white vinegar. Taste the sauce and adjust the balance: add more vinegar for tanginess, more sugar for sweetness, or a pinch more salt if needed.

7.Serve: Allow the Cuko sauce to cool completely before serving. It is traditionally served at room temperature or slightly chilled alongside various types of Pempek.