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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.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. [8] [9] Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. [10]
Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia.This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian [1] [2] traders influenced food culture in Aceh although flavours have substantially changed their original forms. [3]
The reason for giving the name nasi gemuk is because the rice is oily and uses large amounts of coconut milk, even more than nasi uduk. [9] In Palembang however, nasi gemuk initially was considered as a special dish, only served for celebrative events such as sadaqah (almsgiving), syukuran, or especially khatam turutan celebration, which marked ...
Burgo; 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
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]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
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]