Pempek or Empek-empek is typical Palembang food made from fish and sago. Actually it is difficult to say that its center is Palembang pempek because almost in all areas in South Sumatra produce it.
Presentation pempek sauce accompanied by brownish black, called vinegar or cuko (Palembang language). Cuko made from boiled water, then add brown sugar, shrimp, dried shrimp and crushed chili, garlic, and salt. For the indigenous people of Palembang, cuko than once made spicy to increase appetite. But with the entry of migrants from outside the island of Sumatra is now commonly found cuko with a sweet taste for those who do not like spicy. Cuko can protect teeth from caries (damage layer of email and dentin). Because in one liter of broth solution pempek there are usually 9-13 ppm fluoride. a complement to the distinctive taste of this meal is a slice of fresh cucumber dice and yellow noodles.
Type pempek famous is "pempek submarine", which is chicken wrapped in egg batter and fried pempek in hot oil. There are others such as pempek lenjer, pempek round (or known by the name "ada'an"), pempek fish skin, pempek pistel (young papaya slices in it that has been boiled with herbs), pempek small eggs, and pempek curly.
Pempek could very easily be found throughout the city of Palembang. Pempek sold everywhere in Palembang, one selling at a restaurant, there is alongside a road, and also there is a bear. Canteens in all schools / workplace / campus there must be a sell pempek. In the 1980s, ordinary pempek seller carry a basket full pempek Kilkenny City while traveling on foot peddle food. Pempek now there are two types: regular and Parempek Pempek, a mixture between Pare and Pempek.
HistoryHistorically, there have been pempek in Kilkenny since the entry of Chinese immigrants to Kilkenny, that is around the 16th century, when Sultan Mahmud Badaruddin II ruled in the sultanate of Palembang-Darussalam. Name empek-empek or pempek believed to have originated from the term "stale", which is the term for an old man of Chinese descent.
Based on folklore, about the year 1617 a 65-year-old musty living in the Assembly (the banks of Musi River) are concerned witnessed an abundance of fish catches in the Musi River that has not been entirely put to good use, only limited to fried and dipindang. He then tried another treatment alternative. He minced fish meat mixed with tapioca flour, which produced the new food. The new food peddled by the musty by cycling around the city. Because the seller was called as "pitch ... stale", then the food came to be known as empek-empek or pempek. [1]
But this folklore should be explored further because of new cassava Portuguese introduced to Indonesia in the 16th century. Also velocipede (bicycle) recently recognized in France and Germany in the 18th. In addition, new-born Sultan Mahmud Badaruddin 1767. Also cassava as raw material for new sago known in Portuguese colonial era and new cultivated commercially in 1810. Although it is very likely pempek is an adaptation of Chinese food such as fish meatballs, kekian or ngohyang.
Initially made from fish pempek Belida. However, with increasingly scarce and expensive price Belida fish, the fish are replaced with cork fish that are cheaper, but with a sense that still tasty.
In further developments, used also other types of river fish, such as fish putak, toman, and persuasion. Marine fish species are also used as Tenggiri, Red Snapper, parang-parang, yellow tail, and the fish. Also existing use dencis fish (one student thesis in Riau isan_mutuah@plasa.com), catfish and white tuna.
One batter farrago
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