Floatingwarung boat attached to the bank ofMusi river,Palembang, selling local favourite such aspempek. Palembang cuisine rely extensively on Musi's freshwater fisheries.
Palembang cuisine primarily usesfreshwater fish andprawns as key ingredients due to the paramount role of theMusi River for the area. Popular freshwater fish includespatin (Pangasius),baung (Hemibagrus),lais (Kryptopterus cryptopterus),lele (catfish),gabus (snakehead),mas (carp) andgurame (gourami). Historically, Palembang waters were teeming withbelido (giant featherback), and it has become the city's official animal mascot. It is valued for its succulent flavour and soft texture. However, due tooverfishing, today thebelido fish are scarce and probably already extinct in Musi river area.[2]
Because of its location that is not far from the sea, seafood such as shrimp,tenggiri (wahoo),kakap merah (red snapper) andSpanish mackerel are also popular in Palembang.
Besides freshwater fish dishes, there are many variations of dishes, snacks, drinks, and sweets in Palembang cuisine.[citation needed]
Tempoyak patin, pangasius fish served in fermented durian sauce.
Spices are also generally included although not as liberally as its same-island counterpart. Palembang cuisine is noted by its preference to the sour and sweet flavour,[3] as evidences inpindang fish soup, funky-smelledtempoyak-based dish made from fermenteddurian, and alsokuah cuko spicy sweet vinegar sauce ofpempek fishcake. Those dishes are popular fare and often associated with the city.[4]
Pempek, tekwan and mie celor are the example of Chinese cuisine influence on Palembang. Pempek is basically fishcake made from deboned fish flesh and tapioca flour, which was a local adaptation of East Asiansurimi fishcake making. While like most of noodle dishes of Indonesia, mie celor can trace its origin back to Chinese influences.
It was popularly believed that Palembang preference of sweet flavour was due to Javanese influences that favouring palm sugar. Indeed, Palembang absorb manyJavanese elements, including language and cuisine. For example, bothJavanese andPalembang Malay dialects refer fish asiwak, andcooking method employing banana leaf package asbrengkes orbrengkesan.[3]
Martabak Palembang and nasi minyak which uses ghee, on the other hand, demonstrate Indian cuisine influence in the city.
Pempek kapal selam andpempek kriting, simmered with spicycuko sauce.From left to right clockwise:lakso,burgo, andlaksan.
Palembang dishes are well known for its extensive use of freshwater fish, its practice of makingsurimi-like fishcakes as the base of various recipes, also the use ofpalm sugar,coconut milk,vinegar ortamarind as flavouring agent. Examples of Palembang's favourite are:[1]
Pempek, is the dish virtually everyone in Indonesia thinks of when mentioning Palembang cuisine. It is a dough of fish cake andtapioca flour which can be either boiled, fried, or grilled and is eaten with a dark, sweet and spicy sauce calledCuko made frompalm sugar andpepper topped with cucumber and prawn powder. Because it is actually a dough, locals have diligently crafted them into various shapes and sizes, as well as being creative with fillings. Examples includelenjer (long),keriting (curly),kapal selam (literally "submarine", filled with egg),ada`an (round and fried) andpistel (filled with cooked young papaya). Not every fish can be made into authentic Palembang pempek. A real authentic Palembang pempek is made ofgiant featherback (Chitala lopis) as its main ingredients. However, since the species is threatened, an authentic pempek can also be made with several other fish such asstriped snakehead (Channa striata),narrow-barred Spanish mackerel (Scomberomorus commerson), orsnappers (Lutjanus sp.).[5]Tekwan soup
Tekwan, are small pempek balls served with fresh prawn soup, cellophane noodles, and ear mushrooms, often portrayed as the Palembang version ofbakso.
Model, are a variety of pempek with tofu fillings served with fresh prawn soup and cellophane noodles (model iwak). The pempek ingredients can be substituted withfried bread (model gendum).
Laksan, are thick sliced pempek lenjer poured with spicy coconut milk and served with prawn powders.
Celimpungan, are like laksan but with large sized tekwan balls instead of sliced pempek. A coconut milk gravy, enriching the dish's taste, is another highlight to notice. The thick sauce is simmered with turmeric, pepper, and bay leaves.
Mie Celor, are yellow noodles like Japanesesoba poured with coconut milk, prawns, and boiled egg.
Burgo, are folded pancakes made of rice flour which are sliced and served with whitish coconut milk soup, snakehead fish or powdered prawns.
Lakso, is similar to burgo, but lakso made of thick rice noodles and its soup has yellowish color acquired from turmeric.
Ragit, the looks of this kind of bread is similar to Malay culinary signature, Lace Bread or well known as Roti Jala. Ragit has a two form which is a triangle roll Ragit and Ragit with a form omelet look-a-like. Ragit served with a curry soup which made from curry, coconut milk, meat, and potato. Mostly, Ragit curry soup garnished with fried onion and chopped green chili. Usually, you can find ragit duringRamadhan.
Martabak HAR, is an egg-murtabak (eggs dropped into the flatten dough before folded while frying) served incurry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy. It was popularized in Palembang by anIndian Indonesian named Haji Abdul Rozak on 7 July 1947, giving his initials to the dish name.[6]Palembang-styled martabak proves an Indian acculturation of cuisine in Palembang
Nasi minyak (Palembang Malay for "oily rice") is a Sumatran dish of cooked rice with minyak samin (ghee) and spices.
Pindang Patin, is spicyiridescent shark (Pangasianodon hypophthalmus) boiled with spices and usually served hot with sliced pineapple.
Pindang Tulang, is spicy beef ribs with little meat still attached to the bone, boiled with spices like pindang patin. This dish has a savory spicy sour taste.[7]
Malbi, is a beef stewed with sweet soy sauce and spices. This meal usually be served during Eid al-Fitr or Palembang traditional wedding. A portion of Malbi usually will be served with nasi minyak or oil rice, a dish of rice cooked with ghee oil and spices.
Tempoyak, is fermented durian stir-fried with onion and chili pepper.
Es Kacang Merah, (red bean shaved ice) are shave ices served with red kidney beans which is already soaked and boiled to remove their toxic contents, syrups, avocado, and sweet condensed milk.
Kue maksuba, a flourless cake made with duck eggs and sweetened condensed milk.
Kue Maksuba, is a layered cake which is mainly made with duck egg and sweetened condensed milk without any flours. Each cake needs approximately more than two dozens of duck eggs. After being properly mixed, the cake batter is thinly poured into a square cake pan then baked layer by layer. This cake was originally served as a royal sweets by Palembang Sultanate Palace to every honourable guests. Nowadays, this cake is served by many Palembang people during customary ceremonies or duringEid al-Fitr and sometimesEid al-Adha.
Kue Delapan Jam, is a cake with ingredients like kue maksuba also without any flours and uses eggs as main ingredient, but it's not layered. This cake called kue delapan jam (which literally translated as "eight hours cake") because this cake needs to be steam for 8 hours. A plenty of condensed milk is in the bowl along with eggs, thus its sweet taste. To make the cake cooked completely well, the cook needs to steam it on the small fire for eight hours straight. This cake is also often served to honourable guests, during customary ceremonies, or duringEid al-Fitr and sometimesEid al-Adha.
Kue Bolu Kojo, is a green sweet cake with eggs, sweet condensed milk and pandan leaves as its main ingredients. As opposed with Kue Maksuba and Kue Delapan Jam, this cake uses wheat flour. This cake is served to honourable guests, during customary ceremonies, or duringEid al-Fitr and sometimesEid al-Adha.[8]
Kue Srikayo, is a steamed dessert with eggs andpandan leaves as its main ingredients. It's usually served with glutinous rice.
Engkak Ketan, this sweet cake is one of the oldest traditional cakes from Palembang. It is made of coconut milk, eggs, milk and glutinous rice flour results to a moist and sweet cake. Engkak Ketan is usually served during Eid al-Fitr as a part of the cultural traditions.
Gulo Puan, The name is taken from "Gulo" meaning Sugar, "Puan" meaning Milk. Sweet dessert made from Buffalo Milk and usually Solid or Melted like Spread. This dessert usually found at Parking lot of Sultan Mahmud Badaruddin II Grand Mosque and only sold at Friday.
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