Hello everyone and welcome to my blog. And Let me Introduce you to our village food in Palembang.
The First one is called “Tempoyak”
Tempoyak is made from fermented durian. Many People from Village in Palembang called Semendo and also kisam eat this kind of food. Tempoyak is made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. Tempoyaks are usually made during the durian season, when the abundance of durian and excess production are made into fermented tempoyak.
Tempoyak is not normally consumed solely, it is usually eaten as condiment or as an ingredient for cooking; such as cooked with coconut milk curry as gulai tempoyak ikan patin (pangasius fish tempoyak curry), or mixed with spicy chili pepper as sambal tempoyak.
The recipe For Tempoyak
Material
- 3pcs of Durian
- 1sdt Salt
- 4pcs of Red Onion
- 2 clove of white onion
- 3 sdm Tempoyak durian
- 3 pcs red big chili
- 2 buah Cayenne Chili
- 1 sdt Sugar
- 2 sdm Cooking Oil
Instruction
Take durian or durian flesh, put it in a jar or jar while sprinkling with salt to taste, then tightly closed.
After about one week, open and stir evenly, tempoyak is ready for use.
Processing tempoyak:
Stir-fry the spices until fragrant
Add tempoyak (as needed) add a little sugar as a substitute for flavoring
Saute briefly (about 2-3 minutes). lift, serve warm or hot.
- Take durian or durian flesh, put it in a jar or jar while sprinkling with salt to taste, then tightly closed.
- After about one week, open and stir evenly, tempoyak is ready for use.
Processing tempoyak: - Stir-fry the spices until it has a nice scent.
- Add tempoyak (as needed) add a little sugar as a substitute for flavoring
- Saute briefly (about 2-3 minutes). lift, serve warm or hot. and thats how you made Tempoyak.
And the Second is called Bekasam
Bekasam is a fermentation of freshwater small fish including shrimp. Large fish can also be made fermented by first cutting into pieces. These types of culinary are usually used as side dishes or cooking spices that can be stored for a long time.
Fermented fish are made easily with the main ingredients of freshwater fish. Then add the salt seasoning and a little rice. This fermentation process comes from rice which produces lactic acid. This material then stored in a closed container for up to a week.
This culinary is one form of long term food of the people of South Sumatra. In the beginning, Bekasam was used as the creativity of riverine communities in South Sumatra. During the fish season, fish catches are abundant so that they are not completely consumed.
Fish sales are also not very good because everyone has fish in the harvest season. While preserving by making salted fish is very costly or long hot weather. So, the traces become one of the clever ways of the predecessors to store food to last longer.
Bekasam is also commonly eaten directly besides reprocessed by frying or stir-frying. The mixture can be with fish, vegetables, or only white rice. This Long lasting food can be served at any time and are always available in the kitchen, also commonly used as souvenirs for visiting relatives. Bekasam is known to have many health benefits. The resulting lactic acid effectively reduces the number of pathogenic bacteria in the bad bacteria Ecolli and Salmonella. If you travel to South Sumatra, try fermented fish not to be missed.
Ingredients and how to made Bekasam
TOOL:
1. Buckert
2. Jar with a tight lid
INGREDIENTS :
1. 1/2 kg of freshwater fish (can be goldfish, sepat fish)
2. 2 tablespoons salt
3. 1 tablespoon rice
How to make:
1. Clean the belly and head of the fish until it is clean
2. Drain the water and pour into the basin
3. Add salt and rice
4. Stir until evenly distributed all ingredients
5. Put it in the jar and cover tightly
6. 3 days once stir. (Remember to stir with a clean stirring spoon)
7. 10 days later, Bekasam is ready to be cooked.
How to cook Fried Vegetables:
1. Sauté the sliced onion and chilli (the amount according to taste) with cooking oil, the more onion and chilli, the better it tastes.
2. Pour the jar from the jar as needed
3. Stir until evenly distributed, and look dry as a sign that the container is ready to be served.
4. Acid is better to eat if it’s still warm.
Note:
1. The formula makes a mark, not too much salt because it will cause a bitter taste that is too salty.
2. Rice is not too much, because it will cause high sour taste
3. Use rice that has cooled, because using hot rice will cause rotten acid.
4. Acidified, not foul odor.
There’s so many i want to tell you but this will be the last food i tell you.
The last food is Called Fishcake
indonesia 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 (lit. vinegar sauce), or just “cuko”. Sometimes local people also eat the dish with yellow noodle and diced up cucumber to balance out the vinegar’s sourness
Ingredients and how to make Fishcake
Material:
400 gr mackerel fish meat
200 ml of ice water
300 gr of sago flour
1/2 tablespoon salt
3 cloves of garlic
Pepper to taste
Stuffing:
Whole egg (for submarine pempek stuffing)
Tip: For softer pempek, you can add one beaten egg.
Complement:
Right amount of oil
Water to boil pempek
How to make:
1. Prepare mackerel fish at room temperature. Blend little by little but make sure all the thorns are gone.
2. After smooth add sago flour to it. Knead until smooth and chewy.
3. Add salt, sugar and mashed garlic. Knead back until the seasoning is evenly distributed.
4. After the dough is smooth, the dough is ready to be formed into pempek with various shapes, such as lunge, curly, fad, and submarine.
5. If you are going to make a pempek submarine, add raw whole egg stuffing to it. Take a little pempek dough then shape it like a ship to hold the egg filling in it then close the batter again so that the egg does not flow out.
6. After all the dough is formed, boil the water in a saucepan to boil the pempek.
7. Once cooked, pempek dough can be fried when it will be eaten.
Cuko sauce
Material:
1 kg palm sugar 2 liters water 10 cloves garlic 250 gr cayenne pepper or curly red chillies, puree 5 tablespoons vinegar
Salt to taste
How to make:
1. Cook all ingredients into one. Bring to a boil.
2. After boiling, strain the broth and store it in a container.
3. Serve with fried pempek.
As a complement to this Palembang pempek recipe, you can add slices of cucumber and chili sauce.
Village Food in Palembang 