 | |
| Course | Main course or snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Palembang,South Sumatra |
| Serving temperature | Hot |
| Main ingredients | Folded pancake made from rice flour, served in savoury coconut milk-based soup, often flavoured with fish, sprinkled with crispy fried shallot |
| Variations | Lakso |
Burgo is anIndonesian folded ricepancake served in savoury whitishcoconut milk-based soup, flavoured withfish, and sprinkled with fried shallots. The dish is one of the regional specialty ofPalembang, the capital ofSouth Sumatra,Indonesia.[1] In Palembang, burgo is a popular choice forbreakfast.[2] Burgo is quite similar withlakso, although lakso is thick rice noodles and its soup has yellowish color acquired from turmeric.
The pancakebatter is a mixture ofrice flour,sago ortapioca with water. The pancake is made byfrying the batter on frypan in similar fashion on making thin pancake, and then folded into rolls. The soup is whitish in colour, made from coconut milk with slices of fish flesh. Various fish can be used. However, the most common one isikan gabus (snakehead). A simpler recipe might use powdereddried shrimp instead of fish.
The coconut milk soup is spiced withgarlic,coriander,galangal,salt, and salam leaf (Indonesianbay leaf). Prior of serving, the folded pancake is being cut and poured with coconut milk soup, and sprinkled with crispy friedshallot oronion.Sambal chili sauce and pressedkey lime juice often added as condiment for those who prefer spiciness and fresh sourness.[3]
