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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 in pindang fish soup, funky-smelled tempoyak-based dish made from fermented durian, and also kuah cuko spicy sweet vinegar sauce of pempek fishcake.
The South Sumatran cuisine or also known as the Palembang cuisine is the cuisine of the city of Palembang and the surrounding area in South Sumatra. It is the second most well-known cuisine from Sumatra after Padang. Palembang cuisine primarily uses freshwater fish and prawns as key ingredients due to the paramount role of the Musi River for
' blanched noodle ' in Indonesian) is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia. [1] [2] Next to pempek, mie celor is widely associated with Palembang city, despite this noodles might be sold in other cities in Sumatra. Certain restaurants in ...
Tekwan is a soup dish originating from the Indonesian region of Palembang. The dish contains small fish cakes made of local Musi river fish similar to pempek, and is served with savory shrimp broth, rice vermicelli, mushrooms, and sliced jicama, sprinkled with sliced fresh celery, scallions, and fried shallots. [1]
The food is known today as empek-empek or pempek. Another theory suggests that pempek was a Palembang adaptation of Southern Chinese ngo hiang or kekkian as a surimi (魚漿, yújiāng) based food. But instead of being served in soup or plainly fried, pempek is notable for its spicy palm sugar-vinegar based sauce.
Palembang cuisine is the second most well-known cuisine from Sumatra after Padang. They primarily use freshwater fish and prawn as ingredients due to the paramount role of the Musi River for the area. Spices are also generally included although not as liberal as its same-island counterpart.
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Palembang Celimpungan (Celimpungan Palembang) is also a specialty of Palembang. The dish consists of a gravy similar to Laksan with a ball or oval-shaped fishcakes. [32] Palembang Burgo (Burgo Palembang) is a laksa variant from Palembang. Burgo itself refers to its filling, made from rice flour and sago flour that is processed to resemble a ...