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Palembang Cuisine
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. Ingredients 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. Because of its location that is not far from the sea, seafood such as shrimp, ''tenggiri'' (wahoo), ''kakap merah'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palembang Cuisine Brengkes Tempoyak Lais And Pindang
Palembang () is the capital city of the Indonesian province of South Sumatra. The city proper covers on both banks of the Musi River on the eastern lowland of southern Sumatra. It had a population of 1,668,848 at the 2020 Census. Palembang is the second most populous city in Sumatra, after Medan, and the ninth most populous city in Indonesia. The Palembang metropolitan area has an estimated population of more than 3.5 million in 2015. It comprises parts of regencies surrounding the city, including Banyuasin, Ogan Ilir, and Ogan Komering Ilir. Palembang is one of the oldest cities in Southeast Asia. It was the capital of Srivijaya, a Buddhist kingdom that ruled much of the western Indonesian Archipelago and controlled many maritime trade routes, including the Strait of Malacca. A Chinese monk, Yijing, wrote that he visited Srivijaya in the year 671 for 6 months. Palembang was incorporated into the Dutch East Indies in 1825 after the abolition of the Palembang Sult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gourami
Gouramis, or gouramies , are a group of freshwater anabantiform fishes that comprise the family Osphronemidae. The fish are native to Asia—from the Indian Subcontinent to Southeast Asia and northeasterly towards Korea. The name "gourami", of Indonesian origin, is also used for fish of the families Helostomatidae and Anabantidae. Many gouramis have an elongated, feeler-like ray at the front of each of their pelvic fins. All living species show parental care until fry are free swimming: some are mouthbrooders, like the Krabi mouth-brooding betta (''Betta Simplex''), and others, like the Siamese fighting fish (''Betta splendens''), build bubble nests. Currently, about 133 species are recognised, placed in four subfamilies and about 15 genera. The name Polyacanthidae has also been used for this family. Some fish now classified as gouramis were previously placed in family Anabantidae. The subfamily Belontiinae was recently demoted from the family Belontiidae. As labyrinth fishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Javanese Cuisine
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. Definition Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by Javanese diaspora or foreign descents who have lived in Java. There are several native ethnic groups who live on the island of Java (Sundanese, Madurese, Betawi, etc.) as well as other peoples of foreign descents. In Indonesian language, Javanese refers to people of Javanese ethnic background. Javanese cuisine is thought to be sweet, since this is the taste traditionally preferred in Yogyakarta. However, Javanese regions do not only include Yogyakarta. On the northern and northeastern of Central Java, for instance, the taste tend to be salty and spicy. In East Java, the level of spiciness increases. Today, as Javanese people become more mobile and may move to different regions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malay Cuisine
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa. The main characteristic of traditional Malay cuisine is the generous use of spices. Coconut milk is also important in giving Malay dishes their rich, creamy character. The other foundation is '' belacan'' (prawn paste), which is used as a base for , a rich sauce or condiment made from , chilli peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal. Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various types of dishes in a Malay meal, all are served at once, not in courses. A typical meal consists of a plate of rice for each person on the table. Dishes are meant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindang Patin Palembang 3
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. Terminology The Indonesian dictionary describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as ''pindang''. In Malaysia, it is known as ''pindang'' in Southwest coast of Malay peninsula, and ''singgang'' in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in Bali pindang specifically refers to seasoned fish brine, where ''rujak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pempek
''Pempek'', ''mpek-mpek'' or ''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'' (lit. vinegar sauce), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness. Origin ''Pempek'' is the best-known of Palembang's dishes. Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. Traditional folklore connects it with Chinese influences. Some suggests that pempek probably originated from ancient ''kelesan'', a steamed dish made of the mixture of sago dough with fish flesh, dated as early as Srivijayan era circa 7th century CE. Sago flour might be extracted from the trunk of sago palm or aren palm. According to local tradition, around the 16th century there was an old Chinese immigrant who li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durian
The durian (, ) is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognised ''Durio'' species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the only species available in the international market. It has over 300 named varieties in Thailand and 100 in Malaysia, as of 1987. Other species are sold in their local regions. Durians are commonly associated with Southeast Asian cuisine, especially in Indonesia, Malaysia, Singapore, Thailand, Cambodia, Philippines, Bangladesh and Vietnam. Named in some regions as the "king of fruits", the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as long and in diameter, and it typically weighs . Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. An acquired taste, some people regard the durian as having ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempoyak
Tempoyak ( Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. 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''. Fermentation In the Malay archipelago, fermented durian is known by many names. It is commonly known as ''tempoyak'' in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindang
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. Terminology The Indonesian dictionary describes ''pindang'' as "salted and seasoned fish, and then smoked or boiled until dry for preservation". In Indonesia, various boiled fish products are generally known as ''pindang''. In Malaysia, it is known as ''pindang'' in Southwest coast of Malay peninsula, and ''singgang'' in Northeast coast of Malay peninsula. Pindang is often described as Indonesian salt-boiled fish, particularly in Java. On the other hand, in Bali pindang specifically refers to seasoned fish brine, where ''ruja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempoyak Ikan Patin 5
Tempoyak ( Jawi: تمڤويق), asam durian or pekasam is a Malay condiment made from fermented durian. It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia. 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''. Fermentation In the Malay archipelago, fermented durian is known by many names. It is commonly known as ''tempoyak'' in the Malay Peninsula, Borneo, and Southern Sumatra region (South Sumatra, Jambi, Bengkulu and Lampung provinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Mackerel
Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This fish closely resembles the King Mackerel. This tribe is a subset of the mackerel family (Scombridae) – a family that it shares with three sister tribes, the tunas, mackerels, and bonitos, and the butterfly kingfish. Scomberomorini comprises 21 species across three genera. They are pelagic fish, fast swimmers and predatory in nature, that fight vigorously when caught. Seer fishes are mainly caught using hooks and lines. Taxonomy The following cladogram shows the most likely evolutionary relationships between the Spanish mackerels and the tunas, mackerels, bonitos, and the butterfly kingfish. This tribe comprises 21 species in three genera: * ''Acanthocybium'' (Gill, 1862) ** '' A. solandri'' ( Cuvier, 1832), wahoo * ''Grammatorcynus'' (Gill, 1862) ** '' G. bicarinatus'' ( Quoy & Gaimard, 1825), shark mackerel ** '' G. bilineatus'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Snapper
Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlantic Ocean ** ''Lutjanus purpureus'', Southern red snapper, is one of several ''Lutjanus'' species called red snapper (or by the name ''huachinango'' in Mexico) or Pargo in South America ** Red snappers from Southeast Asian waters may be ''Lutjanus'' species such as ''Lutjanus argentimaculatus'', ''Lutjanus malabaricus'' and ''Lutjanus sebae'' * Several species from the genus ''Sebastes'': ** ''Sebastes miniatus'' ** ''Sebastes ruberrimus'', commonly referred to as red snapper along the Pacific coast of North America * Several species from the genus ''Centroberyx'': ** ''Centroberyx affinis'', commonly referred to as red snapper in New Zealand ** '' Centroberyx gerrardi'', one of several species commonly referred to as red snapper in Australia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
