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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.
Burgo is an Indonesian folded rice pancake served in savoury whitish coconut milk-based soup, flavoured with fish, and sprinkled with fried shallots.The dish is one of the regional specialty of Palembang, the capital of South Sumatra, Indonesia. [1]
' 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 ...
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 ...
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.
Arts and restaurant writer Kerry Clawson may be reached at 330-996-3527 or kclawson@thebeaconjournal.com. Details. Restaurant: Ki Asian Cuisine. Address: 2717 W. Market St., Fairlawn. Phone: 330 ...
Nasi minyak (Palembang Malay for "oily rice") is an Indonesian dish from Palembang cuisine of cooked rice with minyak samin and spices. This rice dish is commonly associated with Palembang city, the capital of South Sumatra province. [1] However, it is also common in neighboring Jambi [2] as far north to Medan in North Sumatra. [3]
In Indonesia, the name of the dish is said to be derived from the notion that the Palembang otak-otak resembles brain matter: the mixture of ground fish meat and tapioca starch is whitish grey, soft and almost squishy. [6] From Palembang, it is believed to have spread to the islands of Sumatra, Java, and the rest of the Malay Peninsula. [3]