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Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. [1] 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 the area. Popular freshwater fish includes patin ( Pangasius ), baung ( Hemibagrus ), lais ( Kryptopterus cryptopterus ), lele (catfish), gabus (snakehead), mas (carp) and gurame (gourami). Historically, Palembang waters were teeming with belido (giant featherback), and it has become the city's official animal mascot. It is valued for its succulent flavour and soft texture. However, due to overfishing, today the belido 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) and Spanish 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 ]
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. Those dishes are popular fare and often associated with the city. [4]
Malay, Javanese, Arab, Indian and Chinese culture has influenced Palembang's culinary scene.
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 Asian surimi 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 many Javanese elements, including language and cuisine. For example, both Javanese and Palembang Malay dialects refer fish as iwak, and cooking method employing banana leaf package as brengkes or brengkesan. [3]
Martabak Palembang and nasi minyak which uses ghee, on the other hand, demonstrate Indian cuisine influence in the city.
Palembang dishes are well known for its extensive use of freshwater fish, its practice of making surimi-like fishcakes as the base of various recipes, also the use of palm sugar, coconut milk, vinegar or tamarind as flavouring agent. Examples of Palembang's favourite are: [1]
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, with more than 1,300 ethnic groups.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Kue is a Southeast Asian bite-sized snack or dessert, especially in Brunei, Indonesia, Malaysia and Singapore. Kue or kuih are fairly broad terms in the Malay archipelago to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in the Malay archipelago, which has the largest variety of kue. Because of the archipelago's historical colonial ties, Koeé (kue) is also popular in the Netherlands.
Pempek, mpek-mpek and also known as colloquially as empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang, South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called kuah cuka or kuah cuko, or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Lontong cap go meh is a Chinese Indonesian take on traditional Indonesian dishes, more precisely Javanese cuisine. It is lontong rice cake served with richly-flavoured dishes which include opor ayam chicken in coconut milk, sayur lodeh vegetable soup, hot and spicy liver, hard-boiled pindang egg, koya powder made of soy and dried shrimp or beef floss, pickles, chili paste and prawn cracker. Lontong cap go meh is usually consumed by Chinese Indonesian community during the Cap go meh celebration.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Pindang refers to a cooking method in the Indonesian and Malay language of boiling ingredients in brine or acidic solutions. Usually employed to cook fish or egg, the technique is native to Sumatra especially in Palembang, but has spread to Java and Kalimantan. The term also could refer to a specific sour and spicy fish soup which employs seasonings like tamarind. Pindang has food preservation properties, which extends the shelf life of fish products.
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 traders influenced food culture in Aceh although flavours have substantially changed their original forms. The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore.
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