page_title: Palembangese cuisine
section_title: Dishes
hierarchical_section_title: Palembangese cuisine / Dishes
caption_attribution_description: English: Tekwan, near Megaria/Metropole, Jakarta. Fish balls, julienned jicama, and jelly ear in shrimp stock. Specialty of South Sumatra
context_page_description: Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia. It is the second most well-known cuisine from Sumatra after Padang.
context_section_description: 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:
  Pempek, is the dish virtually everyone in Indonesia thinks of when mentioning Palembang cuisine. It is a dough of fish cake and tapioca flour which can be either boiled, fried, or grilled and is eaten with a dark, sweet and spicy sauce called Cuko made from palm sugar and pepper topped with cucumber and prawn powder. Because it is actually a dough, locals have intelligently crafted them into shapes and sizes, as well as being creative with fillings. Examples include lenjer (long), keriting (curly), kapal selam (literally "submarine", filled with egg), ada`an (round and fried) and pistel (filled with cooked young papaya). Not every fish can be made into authentic Palembang pempek. A real authentic Palembang pempek is made of giant featherback (Chitala lopis) as its main ingredients. However, since the species is threatened, an authentic pempek can also be made with several other fish such as striped snakehead (Channa striata), narrow-barred Spanish mackerel (Scomberomorus commerson), or snappers (Lutjanus sp.).
  Tekwan, are small pempek balls served with fresh prawn soup, cellophane noodles, and ear mushrooms, often portrayed as the Palembang version of bakso.
  Model, are a variety of pempek with tofu fillings served with fresh prawn soup and cellophane noodles (model iwak). The pempek ingredients can be substituted with fried bread (model gendum).
  Laksan, are thick sliced pempek lenjer poured with spicy coconut milk and served with prawn powders.
  Celimpungan, are like laksan but with large sized tekwan balls instead of sliced pempek. A coconut milk gravy, enriching the dish’s taste, is another highlight to notice. The thick sauce is simmered with turmeric, pepper, and bay leaves.
   Mie Celor, are yellow noodles like Japanese soba poured with coconut milk, prawns, and boiled egg.
  Burgo, are folded pancakes made of rice flour which are sliced and served with whitish coconut milk soup, snakehead fish or powdered prawns.
  Lakso, is similar to burgo, but lakso made of thick rice noodles and its soup has yellowish color acquired from turmeric.
  Ragit, the looks of this kind of bread is similar to Malay culinary signature, Lace Bread or well known as Roti Jala. Ragit has a two form which is a triangle roll Ragit and Ragit with a form omelet look-a-like. Ragit served with a curry soup which made from curry, coconut milk, meat, and potato. Mostly, Ragit curry soup garnished with fried onion and chopped green chili. Usually, you can find ragit during Ramadhan.
  Martabak HAR, is an egg-murtabak (eggs dropped into the flatten dough before folded while frying) served in curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy. It was popularized in Palembang by an Indian Indonesian named Haji Abdul Rozak on 7 July 1947, giving his initials to the dish name.
  Nasi minyak (Palembang Malay for "oily rice") is a Sumatran dish of cooked rice with minyak samin (ghee) and spices.
  Pindang Patin, is spicy iridescent shark (Pangasianodon hypophthalmus) boiled with spices and usually served hot with sliced pineapple.
  Pindang Tulang, is spicy beef ribs with little meat still attached to the bone, boiled with spices like pindang patin. This dish has a savory spicy sour taste.
  Malbi, is a beef stewed with sweet soy sauce and spices. This meal usually be served during Eid al-Fitr or Palembang traditional wedding. A portion of Malbi usually will be served with nasi minyak or oil rice, a dish of rice cooked with ghee oil and spices.
  Tempoyak, is fermentated durian stir-fried with onion and chili pepper.
  Brengkes Tempoyak Ikan Patin, is iridescent shark and tempoyak steamed with spices.
  Otak-otak, is freshwater fish minced meat mixed with tapioca flour, coconut milk and spices then grilled with banana leaf.
caption: Tekwan soup
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