Palembangese Cuisine

Palembangese cuisine is the food culture of the Palembang Malay people, a subgroup of Malay people concentrated in southern Sumatra Island, especially around the Musi River.

The Palembangese speak the Palembang language, which is related to other Malay languages. The city Palembang is a cultural center for the Palembang people and one of the most populous cities in Indonesia.

Palembangese cuisine is similar to Minang cuisine and neighboring Malay cuisines as well as cuisines of Java.

Ingredients

Rice is a staple food.

kaffir lime

Durian is a popular fruit. Tempoyak, or fermented durian paste, is a specialty of Palembang cuisine. It is often paired with pangas catfish.

Many freshwater fish are taken from the Musi River and other areas. A type of pangasius or shark catfish called patin is particularly popular. Other freshwater fish include hemibagrus catfish(baung), lais catfish(lais), airbreathing catfish(lele), snakehead(gabus), carp(mas), gourami(gurame), and giant featherback(belido).

Shrimp and cean fish are also used. Wahoo(tenggiri), red snapper(kakap merah), and spanish mackerel are some popular ocean fish.

Dishes

• nasi minyak: rice cooked with mixed spices and ghee or similar oil
• pempek: fishcake made with ground fish and sago flour, often served with sweet and sour vinegar sauce
• otak-otak: seasoned ground fish wrapped in leaf and grilled
• brengkes: pangas catfish and tempoyak or other ingredients wrapped in leaf and cooked
• pindang: sour fish curry, often with pangas catfish and tempoyak
• laksan: coconut curry with pempek
• tekwan: savory soup with pempek, noodles, and various other ingredients