Pempek or Empek-empek Palembang is a typical food made from fish and sago. Actually it is difficult to say that the center is the Palembang pempek because in almost all areas in South Sumatra produce it.
Serving pempek accompanied by a sauce of black brownish called vinegar or cuko (Palembang language). Cuko made from the boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For indigenous communities Palembang, cuko than once made spicy to increase appetite.
But as the influx of migrants from outside the island of Sumatra then 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 distinctive taste of this meal is a slice of fresh cucumber dice and yellow noodles.
Pempek types is the famous “pempek submarine”, which is wrapped in egg batter and fried . There are others such as pempek lenjer, pempek round (or known by the name “ada’an”), pempek fish skin, pempek pistel (young papaya slices of and contents that has been spiced stew), pempek small eggs, and pempek curly.
Pempek can be found very easily around the city of Palembang. Pempek sold everywhere in Palembang, which sells in the restaurant there, 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, ordinary pempek seller carry a basket full pempek while walking around the city of Palembang food hawking. Pempek now there are two types of regular and Parempek , a mix between Pare and Pempek.
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