page_title: Indonesian cuisine
section_title: South Sumatra
hierarchical_section_title: Indonesian cuisine / Regional dishes / South Sumatra
caption_attribution_description: English: Tempoyak Ikan Patin, pangasius catfish served in sweet and spicy tempoyak sauce, a fermented durian-based sauce. Specialty of Palembang city, South Sumatra. Served at a Palembang food stall at Food Colony Foodcourt, Atrium Senen Plaza, Central Jakarta, Indonesia. Bahasa Indonesia: Tempoyak Ikan Patin, ikan patin dimasak dan disajikan dengan bumbu tempoyak yang bercitarasa manis, asam pedas. Tempoyak adalah bumbu masakan yang dibuat dari durian fermentasi. Masakan khas kota Palembang, Sumatera Selatan. Disajikan di kedai Masakan Palembang di Foodcourt Food Colony, Atrium Senen Plaza, Jakarta Pusat, Indonesia.
context_page_description: Indonesian cuisine is a collection of various regional culinary traditions that formed 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 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
  Indonesian cuisine varies greatly by region and has many different influences. Sumatran cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and curry, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
context_section_description: The city of Palembang is the culinary centre of South Sumatra and is renowned for its pempek, a deep fried fish and sago dumpling that is also known as empek-empek. Pempek is served in distinctive kuah cuko, a sweet, sour and spicy sauce made from palm sugar, chili, tamarind and vinegar. Pempek derivatives dishes are tekwan soup of pempek dumpling, mushroom, vegetables, and shrimp, lenggang or pempek slices in omelette. Mie celor is a noodle dish with egg in coconut milk and dried shrimp, it is a Palembang speciality.
  The cuisine of Palembang demonstrate various influences, from native Palembang Malay taste to Chinese and Javanese influences. Pempek is said to be the influence of Chinese fish cake akin to surimi, while the preference of mild sweetness is said to be of Javanese influence. South Sumatra is home to pindang, a sweet, sour and spicy fish soup made from soy sauce and tamarind. Pindang dishes usually uses either fresh water fishes and seafood as ingredients. Ikan brengkes is fish in a spicy durian-based sauce. Tempoyak is a sauce of shrimp paste, lime juice, chilli and fermented durian, and sambal buah is a chili sauce made from fruit.
caption: Tempoyak ikan patin a Palembang dish of pangasius fish in fermented durian sauce.
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