Pempek Recipes-Food typical Palembang Indonesia ~ World Food and Drink

Thursday, January 5, 2012

Pempek Recipes-Food typical Palembang Indonesia

Pempek or Empek-empek is typical Palembang food made ​​from fish and sago. Actually it is difficult to say that pempek center is because almost all of Palembang in South Sumatra region producing it.
The presentation was accompanied by a sauce pempek black brownish-called vinegar or cuko (Palembang language). Cuko made ​​from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. To the indigenous population of Palembang, cuko than once made ​​spicy to increase appetite. But as the influx of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage to enamel and dentin). Because in one liter of solution gravy pempek there is usually 9-13 ppm fluoride. a complement to the typical taste of this meal is a slice of fresh cucumber dice and yellow noodles.
Type pempek is the famous "pempek submarine", ie chicken wrapped in egg batter and fried in oil pempek heat. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices content that has been spiced stew), pempek small eggs, and pempek curly.
Pempek could very easily be found throughout the city of Palembang. Pempek sold everywhere in Palembang, one selling at the restaurant, there's a side of the road, and there is also a bear. Canteens in all schools / workplace / campus would anyone sell pempek. In the 1980s, sellers usually carry a basket pempek full pempek while walking around the city of Palembang hawking food.


Historically, there have been pempek in Kilkenny since the influx of Chinese immigrants to Palembang, which is around the 16th century, when Sultan Mahmud Badaruddin II came to power in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the name for an old man of Chinese descent.
Based on folklore, about the year 1617 a stale 65-year-old who lives in the Assembly (the banks of Musi River) are concerned about watching the abundant catch of fish in the Musi River that has not been entirely put to good use, only limited and dipindang fried. He then tried other treatment alternatives. He mixing minced fish meat with tapioca flour, so that the resulting new food. The new food peddled by the musty by cycling around the city. Therefore, the seller called "the pitch ... stale", then the food is finally known as empek-empek or pempek.
But this folklore should be explored further because of new cassava was introduced into Indonesia by Portuguese in the 16th century. Additionally velocipede (bicycle) was unknown in France and Germany in the 18th century. Besides the new Sultan Mahmud Badaruddin born in 1767. Also cassava as raw material for new sago is known in the Portuguese colonial era and new cultivated commercially in 1810. Although it is very likely pempek is an adaptation of Chinese food such as fish meatballs, kekian or ngohyang.
At first pempek made from fish Belida. However, with increasingly rare and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but still tasty flavors.
In further developments, it is used also other types of river fish, such as fish putak, toman, and persuasion. Used also of marine fish species such as Mackerel, Red Kakap, machete, machete, yellow tail, and the next fish. Also has anyone used dencis fish (one student thesis in Riau, catfish and white tuna.

One batter farrago

From one batter pempek, there are many foods that can be produced, depending both on the composition and the final processing and presentation patterns. Among these are Laksan, Tekwan, Models, and Celimpungan. Celimpungan Laksan and presented in a sauce containing coconut milk, while the model and Tekwan served in broth containing elephant ears, head of the shrimp, yam, and sprinkled with chopped green onion, celery, and fried onions and other spices. The new variant also has begun to be made of people, such as Susan in Jelambar Pempek creations that make pempek cheese, pempek beef meatballs, sausage and pempek sauntered pempek cheese baked in nonstick skillet.

Pempek recipes Submarine

600 g of fish fillet, take the meat, mashed
300 g starch
100 ml of water
10 chicken eggs
salt to taste
Oil for frying

How to Make Food Recipe Pempek Submarine:
Mix the fish meat that has been mashed with salt and water, stir well. Add the starch flour gradually while stirring. Finally add the oil, knead until smooth (do not stir the batter too long, so do not be stretched dank pempek Eras)
Divide the dough into 10 parts, minced 1 cm thin
Shape dough into a cone tersebuat, then fill each with 1 egg batter raw. Cover and form a half circle. Tap-tap the edges so closely and not leaking
Boil water in a pot a bit much, after boiling the dough empek-empek enter up to them. Boil until cooked and float, lift drain
Fry until browned empek-empek
When serving add vinegar sauce following wet noodles, sliced ​​cucumber and dried shrimp
For 10 pieces


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