PEMPEK PALEMBANG-INDONESIA

PEMPEK INDONESIA

Pempek or empek-empek is typical food from Palembang made ​​of fish and saguyang come from the land of Indonesia. Actually it is difficult to say that the center is pempek Palembang because almost all producing areas in South Sumatra. not even just in the area of ​​Sumatra, in Java such as Yogyakarta, Magelang <Semarang, a lot of people selling food named Pempek. Presentation pempek drenched in black sauce brownish called vinegar or "cuko" (Palembang language). Cuko made ​​from water boiled for a few minutes, then add brown sugar mashed, ebi shrimp and finely ground cayenne pepper, garlic, and salt. For the indigenous people of Palembang, cuko than once made ​​spicy to increase appetite for people who want to eat Pempek. But with the influx of newcomers from outside the island of Sumatra, it is now widely 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 Pempek sauce usually contained 9-13 ppm fluoride. It is a complement to the distinctive taste of food to eat, this is a slice of fresh cucumber dice and yellow noodles.

Type pempek famous is "pempek submarine", ie mixing / batter chicken egg wrapped in dough and fried pempek in hot oil until the color changed to brown. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (it sliced ​​papaya steamed spiced), pempek small eggs, and pempek curly.

Pempek very easily be found throughout the city of Palembang Indonesia. Pempek sold everywhere in Palembang, there were sold at the restaurant, there is a side of the road, and there is also a bear. In all school canteens / workplace / campus must have a sell pempek. In the 1980s, sellers bear one common pempek pempek basket full of Palembang while walking around hawking food.

HISTORY OF PEMPEK

Historically circulating in the community Palembang Indonesia, Palembang Pempek has existed in China since the influx of immigrants to Palembang, Indonesia, which is around the 16th century, when Sultan Mahmud Badaruddin II Palembang sultanate ruled Darussalam. Name empek-empek or pempek believed to come from the term "stale", which is the name for the old man of Chinese descent, while "koh", which is the name for a young man descent Cina.jadi "Musty" is an old man, and "koh" is a young man. According to folklore circulating in the Palembang-Indonesia, 1617 In a "Musty" (apek)  65 year old residing in the Assembly (the banks of the Musi River) are concerned / sorry to see the catch of fish that abound in the Musi River that has not been entirely put to good use , was limited to fried and dipindang only. But then he tried another treatment alternative that is more creative and so can mengoktimlkan inofatif fish in the river musi. Thing he did was mix minced fish meat with tapioca flour, to produce strange new foods at first. The new food is sold by the stale by cycling around the city. Because the seller was called "pitch ... stale", then the food is eventually known as empek-empek or pempek. But this folklore and should be explored in further notice because of new cassava Portuguese introduced to Indonesia in the 16th century. Additionally Velocipede (bicycle) was unknown in France and Germany during the 18th century. Additionally Sultan Mahmud Badaruddin newborn in 1767. Also cassava starch as raw material was unknown to the Portuguese colonial era and has cultivated commercially in 1810. Nevertheless it is possible pempek an adaptation of Chinese food such as fish or the like that meatball katagorinya similar or almost the same, or ngohyang kekian. 

At first pempek made ​​from fish belida. However, with the increasing scarcity and high prices belida fish, fish fish cork is replaced with a cheaper, but still taste delicious. In further developments, also used other river fish species, such as fish putak, toman, and persuasion. Used also types of fish such as mackerel, red snapper, parang-parang, yellow tail, and the next fish. Also has anyone used dencis fish, catfish and white tuna. Inofasi-Inofasi that makes Pempek Palembang-Indonesia increasingly fariatif and tasty to eat. besides it tastes delicious, savory and, deliciously, the food is very attractive if the tourists who come to visit kenegara Indonesia.

RECIPES AND HOW TO MAKE PEMPEK PALEMBANG


RECIPES PEMPEK PALEMBANG

1. 1 Cup (1 piece) Minced Mackerel Fish
2. 1 Cup (1 piece) Water
3. salt to taste
4. 2 tablespoons cooking oil
5. Starch taste
6. Sauce cuko:
7. 1 kg brown sugar nice, cut into pieces
8. cayenne pepper to taste
9. 200 g garlic
10. 3 tablespoons white vinegar / acidic water / lime juice
11. salt to taste
12. 2 liters of water

HOW TO MAKE PEMPEK PALEMBANG

1. Mix the minced fish with water and salt until completely dissolved and quite salty.
2. Add enough flour until dough can diuleni (lots of little starch depending on desired firmness). If you like chewy be used more widely.
3. The dough is ready pempek formed according to taste. To pempek submarine, take the dough enough, a bowl, fill it with raw chicken eggs then paste that does not leak.
4. Boil in boiling water over medium heat until the float. Remove and drain. Enter in cold water.
5. For pempek lenjer, shape the dough like a cylinder and boiled until then lift and masukkian floating in cold water.
6. For andaan, take the dough to taste, add a little fried onions or sliced ​​leeks seta eggs and stir well.
7. Shape the dough into balls and fried in hot oil over a low heat until the float and mature.
8. Vinegar Sauce:
9. Cook the brown sugar with just enough water to dissolve.
10. Bawnag white puree and cayenne pepper and add to the boiling sugar and bring to a boil.
11. Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. Remove and strain.
12. Serve with mashed pempek with ebi.