PEMPEK
PALEMBANG AS THE ORIGINAL INDONESIAN CULINARY HERITAGE
Palembang
City is a city in Indonesia located in South Sumatera. This city called by west
people as the Venice of the East. Because it has a big river which spilt by a
red bridge named Ampera Bridge. Under this bridge, there are small boats back
and forth through. As if makes the view on the Musi river as like view in the
Venice, Italy.
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| image source: kaskus.co.id |
This city
has a typical food called Pempek. It’s became the culinary icon of this city
too. Pempek has a delicious taste and of course content of healthy because it
is used fish meat as the basic ingredients. The fish meat is good for
intelligence, especially for children consumption. Besides using fish meat, the
other ingredients is flour or sago and vinegar that mixed with boiled brown
sugar, salt and green chili as the sauce. This sauce usually called vinegar
sauce or cuko in Palembang accent. Plus small shrimps sown, yellow noodles and
cucumber slices in the top of Pempek.
History of
Pempek creation depend on the real cultural observer South Sumatera, Yudhy
Syarofie as quoted from TRIBUNNEWS.COM starting when there were so many seller from
China that settle in the Palembang City. For specific place, they lived at
riverside of Musi river.
The origin
of Pempek derived of culinary acculturation from Chinese people that bring “bakso”
into Palembang. In terms of geographical, Palembang was fish and sago overflow
producer. Because “bakso” that brought by Chinese used the meat which is
forbidden for Islamic religion. So, they were adopted their cultures to made a
food with using fish meat and sago as the basic of ingredients. At that time,
that food still called “kelesan”.
Name “Pempek”
just known since 1920’s. The Chinese people who are old usually called as “APEK”.
The costumers who are buying kelesan is usually called them with “pek-pek-pek”.
Since that time, kelesan is often called as Pempek till now.
Pempek has
so many kind of variety, that are: Submarine Pempek/Large Eggs, Small Eggs
Pempek, Lenjer Pempek, Ada’an/Rounded Pempek, Curly Pempek, Pistel Pempek, Fish
Skin Pempek, Roasted Pempek, Lenggang Pempek.
Pempek
served in two ways, can be fried or boiled. According to the Author, it will be
very delicious when eaten by frying. But, if you want to serve in the healthy
way, could eat it by boiling.
One of the
pempek that became the most popular for costumers is Submarine Pempek.
The
following is an easy way of making Submarine Pempek:
First, put
the raw chicken egg into pempek dough and fry it in the hot oil. Fry it until
golden brown.
Next, making
the sauce by mixed the boiled brown sugar, vinegar or cuko, salt, and green
chili if like the spicy taste.
And then,
after drain the pempek, put it on the plate, and pour the cuko sauce on it with
the small dried shrimps, yellow noodles, and cucumber slices. So, Submarine
Pempek is ready to served.
Not only
Pempek, but also many kind of culinary heritage from Indonesia which have through
the acculturation of cultural caused by the effect of the people from other
countries who determine to stay in Indonesia. Besides, most of that foods has
the origin basic ingredients picked from Indonesia’s ground. For that, we are
as the generation of this country, have to keep both the culinary heritage and the
cultures from Indonesia. In order to, it haven’t taken by other nation.
Reference of
the sites:
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