Pempek or Empek-empek
Palembang is the typical food made from fish and sago.Actually it is difficult
to say that the center of pempek is Palembang because in almost all areas in
South Sumatra produce it. Pempek presentation accompanied by a sauce of 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. Indigenous people of Palembang, cuko was made spicy to increase
appetite.. But as the influx
of immigrants from outside the island of Sumatra is now found cuko with a sweet
taste for you who do not like spicy. Cuko can protect teeth from caries
(damage to the enamel and dentin). Because in one liter of solution
usually contained 9-13 sauce pempek ppm fluoride. a complement to the
typical eating tasteless food is fresh cucumber slices and diced yellow
noodles. the famous Pempek kind is "pempek submarine", which is
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"),
fish skin pempek, pempek pistel (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,
there are selling at a restaurant, there's a side of the road, and also there
is a bear. Canteens in all schools / workplace / campus would anyone sell
pempek. In the 1980s, sellers usually carry a basket full of pempek while
walking around the city of Palembang to sell his pempek
Historically, pempek Palembang in Palembang has existed since the influx of Chinese migrants into Palembang, which is around the 16th century, when Sultan Mahmud II ruled Badaruddin-Palembang Darussalam Sultanate. Empek-empek name or pempek believed to have originated from the term "apek", which is the name for an old man of Chinese descent.
Based on folklore, about the year 1617 a 65-year-old apkk who live in the Assembly (the banks of the Musi River) are concerned about watching the abundant catch of fish in the River Musi. The catch is it has not been entirely put to good use, was limited to fried and steamed. The apek then try other treatment alternatives. He mixed minced fish meat with tapioca flour, to produce a new food. The new food is peddled by the apekk by cycling around the city. Therefore, the seller called "the pek apek", then the food came to be known as empek-empek or pempek. But this folklore should be explored further because of cassava was introduced into Indonesia by Portuguese in the 16th century. Besides the bike was known in France and Germany in the 18th century. Although it is possible pempek Palembang is an adaptation of Chinese food such as fish meatballs, or ngohyang kekian. At first pempek palembang made from fish Belida. However, with increasing scarcity and high price of Belida fish, the fish was replaced denganikan cork that are cheaper, but still tasty flavors. In further development, also used other kinds of river fish, such as fish putak, toman, and persuasion. Also used sepertiTenggiri species of marine fish, red snapper, machete, machete, yellow tail, and the next fish.
In the region of origin, can be eaten any time pempek, especially as a snack, without knowing the time. In the restaurant, more pempek classified as an appetizer ,which is a type of food served in a hot or cold conditions, which are presented at the beginning of a sequence of a complete meal. Study in 1980 showed that the percentage of hotels and restaurants that serve approximately 44.4 to 66.7 percent pempek. Along with the increasingly widespread public acceptance, of course, the number of sellers pempek growing restaurant from time to time. Pempek Palembang society is a traditional food made from minced fish meat-based ingredients and tapioca flour. Pempek has a distinctive taste and preference, economic and nutritional value is quite high. The main nutrients in pempek are proteins, fats, and carbohydrates derived from fish and tapioca flour. Comparison of fish, water, tapioca flour, and salt affects the nutritional value, flavor, color, firmness, and other characteristics. The use of fish will affect the flavor and aroma of food. The use of more and more fish will increase levels of fat, protein, and taste delicious pempek, but of course the price is more expensive. Pempek sold cheap are usually made of starch were added flavor, without the use of fish. Type this in Palembang called pempek dos. Pempek nutrient composition varies according to type and materials used raw fish.Pempek submarine had higher levels of protein, fat, and vitamin A is higher than other types due to the addition of eggs in it. Pempek complete meals contain nutrients that are better than in the form of units.Pempek nutritional composition also varies by region of origin Given this distinctive flavor and fairly high levels of nutrients pempek, then there is no reason for you not to try it.
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, Model, 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 onions, celery, and onion 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, beef meatball pempek, pempek pempek sausage and cheese roll baked in nonstick skillet.
Source: wikipedia
Historically, pempek Palembang in Palembang has existed since the influx of Chinese migrants into Palembang, which is around the 16th century, when Sultan Mahmud II ruled Badaruddin-Palembang Darussalam Sultanate. Empek-empek name or pempek believed to have originated from the term "apek", which is the name for an old man of Chinese descent.
Based on folklore, about the year 1617 a 65-year-old apkk who live in the Assembly (the banks of the Musi River) are concerned about watching the abundant catch of fish in the River Musi. The catch is it has not been entirely put to good use, was limited to fried and steamed. The apek then try other treatment alternatives. He mixed minced fish meat with tapioca flour, to produce a new food. The new food is peddled by the apekk by cycling around the city. Therefore, the seller called "the pek apek", then the food came to be known as empek-empek or pempek. But this folklore should be explored further because of cassava was introduced into Indonesia by Portuguese in the 16th century. Besides the bike was known in France and Germany in the 18th century. Although it is possible pempek Palembang is an adaptation of Chinese food such as fish meatballs, or ngohyang kekian. At first pempek palembang made from fish Belida. However, with increasing scarcity and high price of Belida fish, the fish was replaced denganikan cork that are cheaper, but still tasty flavors. In further development, also used other kinds of river fish, such as fish putak, toman, and persuasion. Also used sepertiTenggiri species of marine fish, red snapper, machete, machete, yellow tail, and the next fish.
In the region of origin, can be eaten any time pempek, especially as a snack, without knowing the time. In the restaurant, more pempek classified as an appetizer ,which is a type of food served in a hot or cold conditions, which are presented at the beginning of a sequence of a complete meal. Study in 1980 showed that the percentage of hotels and restaurants that serve approximately 44.4 to 66.7 percent pempek. Along with the increasingly widespread public acceptance, of course, the number of sellers pempek growing restaurant from time to time. Pempek Palembang society is a traditional food made from minced fish meat-based ingredients and tapioca flour. Pempek has a distinctive taste and preference, economic and nutritional value is quite high. The main nutrients in pempek are proteins, fats, and carbohydrates derived from fish and tapioca flour. Comparison of fish, water, tapioca flour, and salt affects the nutritional value, flavor, color, firmness, and other characteristics. The use of fish will affect the flavor and aroma of food. The use of more and more fish will increase levels of fat, protein, and taste delicious pempek, but of course the price is more expensive. Pempek sold cheap are usually made of starch were added flavor, without the use of fish. Type this in Palembang called pempek dos. Pempek nutrient composition varies according to type and materials used raw fish.Pempek submarine had higher levels of protein, fat, and vitamin A is higher than other types due to the addition of eggs in it. Pempek complete meals contain nutrients that are better than in the form of units.Pempek nutritional composition also varies by region of origin Given this distinctive flavor and fairly high levels of nutrients pempek, then there is no reason for you not to try it.
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, Model, 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 onions, celery, and onion 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, beef meatball pempek, pempek pempek sausage and cheese roll baked in nonstick skillet.
Source: wikipedia
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