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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]
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.
Lakso is often described as the Palembang-style laksa. However, actually it is quite different from recipes for laksa common in neighboring Malaysia and Singapore. [2] Lakso is quite similar to burgo, although burgo is folded rice pancake and its soup has a whitish color. In Palembang, lakso together with burgo is a popular choice for breakfast ...
Krupuk gendar (also known as krupuk puli, krupuk karak, krupuk beras, or krupuk nasi), is Indonesian style ground rice cracker common especially in Java island. [ 11 ] Krupuk ikan , fish cracker, commonly found in Indonesia, especially in seafood industry production centres such as Palembang , Bangka , Cirebon and Sidoarjo .
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]
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 ...
Kemplang is an Indonesian traditional savory fish cracker (krupuk ikan) snack commonly found in southern parts of Sumatra, Indonesia.Kemplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with tapioca starch and other flavorings, sun-dried and then grilled or fried.
Pempek in Indonesian 2006 stamp described as South Sumatran dish. Pempek is the best-known of Palembang's dishes. [3] Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear.