- Traditional Food, History and 5 Typical Culinary of Palembang City, South Sumatra, Indonesia

Traditional Food, History and 5 Typical Culinary of Palembang City, South Sumatra, Indonesia. The Republic of Indonesia has been known to the world for its cultural diversity and people's hospitality, and is supported by customs regulations that contribute to the preservation of local culture in Indonesian. One of them which includes local culture is the typical culinary of each region and its diversity, a city in Indonesian called Palembang City of South Sumatra Province which is known for its culinary and many other cultural diversity such as handicrafts, songket and so on. - Traditional Food, History and 5 Typical Culinary of Palembang City, South Sumatra, Indonesia

The city of Palembang is the oldest city in Indonesia, at least 1382 years old if it is based on the Sriwijaya inscription known as the Kedabatan Bukit inscription. According to the inscription which dates to June 16, 682. At that time, the rulers of Srivijaya established Wanua in the area now known as the city of Palembang. According to the topography, the city is surrounded by water, even submerged by water. The water comes from both rivers and swamps, as well as rainwater. Even today the city of Palembang still has 52.24% of the land that is flooded by water (Statistics 1990 data). Possibly because of this condition, the ancestors of the people of this city named this city Pa-lembang in the Malay language Pa or Pe as the designation of a place or situation; whereas lembang or lembeng means low soil, root valleys that swell because they are long submerged in water (according to Malay dictionaries), whereas according to the Malay language of Palembang, lembang or lembeng is a puddle of water. So Palembang is a place that is flooded by water.

This natural condition for the ancestors of the Palembang people became their capital to use it. Water is a vital means of transportation, economical, efficient and has a high reach and speed. In addition to natural conditions, also the strategic location of this city which is in a network capable of controlling traffic between three territorial entities West Sumatra's high land, namely Bukit Barisan Mountains, Area of hillside or piedmont and meeting of creeks when entering the lowlands, and Northeast coastal area.

These three territorial entities are local factors that are very decisive in the formation of cultural patterns that are of a civilized nature. Local factors in the form of high frequency networks and commodities have been formed first and have succeeded in encouraging local people to create high cultural patterns of growth in South Sumatra. This local factor made Palembang the capital of Srivijaya, which was a political and economic power in classical times in the Southeast Asian region. - As for the 5 culinary traits of the city of Palembang that have been known by the people of Indonesia even known abroad, are as follows:


The food of the city of Palembang on this one is already known to the wider community. Pempek is made from flour and sago and mixed with fish which is usually served with thick cuko which certainly arouses our appetite. Pempek Palembang has developed into many variations, namely Pempek Kapal Selam, Pempek Lenjer, Pempek Curly, Pempek Adaan and so on. Although in other areas Pempek has been found, but Pempek made from Palembang is certainly more enjoyable because of its distinctive taste.


This palembang typical culinier is similar to pempek lenjer which is elongated which has been cut to 1 cm thick. But this Laksan is served using coconut milk which has been processed in such a way that the delicious taste can arouse our appetite to repeat it again.


Mie Celor is a noodle served with thick sauce and mixed with shrimp broth and various vegetables. This typical Palembang Celor noodle has a thick shape like an udon. Different like ordinary noodles, Mie Celor has a thick coconut milk sauce that tastes great


Tekwan, who is already known by the wider community, is made with almost the same ingredients to make Pempek. But the difference is the form of small round tekwan that resembles meatballs. Tekwan is served with a broth that is added with shrimp and a sprinkling of celery leaves, fried onions, rice noodles, pieces of yam, or mushroom.


The next culinary specialty is made from processed fish mixed with eggs printed using banana leaves. These preparations are then cooked by baking. Lenggang has a delicious and tasty taste which is usually served also with cuko, and added with the distinctive aroma of baked banana leaves adds to your appetite.

That is a summary of the historical and culinary information of the city of Palembang in South Sumatra Province. If you visit Palembang, don't forget to sample the typical culinary delights of Palembang and of course the iconic Palembang city adds to your nostalgia in this city.

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