STYLE PALEMBANG CULINARY

Palembang Style Culinary, beautiful cultural heritage since the time of the kingdom of Sriwijaya. Wood carving Palembang (South Sumatra) has a style, motif and a distinctive color using quality timber is tembesu. Culinary cuisine recipes palembang as following: Sate Pentul, Ayam Opor Nanas, Pindang Tulang Iga, Sup Sea Food, Udang Saus Mentega, Cumi Bumbu Tomat, Sate Sea Food, Nasi Goreng Sea Food, Musi River Punch

Palembang is known strongly with carvings, beautiful cultural heritage since the time of the kingdom of Sriwijaya. Wood carving Palembang (South Sumatra) has a style, motif and a distinctive color using quality timber is tembesu. All motivated Palembang wood carvings typical of roses vary with black paint, gold and deep red. Art wood carvings since hundreds of years to grow as a legacy handed down is favored by many people and is a promising home industry.

Palembang is a characteristic part of Sumatra Palembang famous culinary icon besides carving is in cuisine is Empek-empek Palembang or Tekwan.

Some culinary dishes are really delicious can make us enjoy like Sate Pentul, Ayam opor nanas (chicken curry pineapple),

Pindang Tulang Iga bakar (grilled ribs), Sup sea food (Soups sea food), Udang saus mentega (shrimp butter sauce), Cumi bumbu tomat (squid seasoning Tomatoes), Sate Sea Food, and Nasi Goreng Sea food and do not forget to taste a fresh drink Punch river Musi (Musi River Punch).

Now, let's try :
 
CULINARY CUISINE RECIPES PALEMBANG:

SATE PENTUL
AYAM OPOR NANAS
PINDANG TULANG IGA
SUP SEA FOOD
UDANG SAUS MENTEGA
CUMI BUMBU TOMAT
SATE SEA FOOD
NASI GORENG SEA FOOD
MUSI RIVER PUNCH

SATE PENTUL

Ingredients:

1. 1/2 kg of beef (tenderloin in)
2. 3 cloves garlic
3. 6 shallots
4. 2 chicken eggs
5. 1 tablespoon soy sauce
6. 2 tablespoons coriander
7. 1/2 nutmeg Salt and pepper to taste

How to make :

• Finely ground beef
• Onion (4 pieces) and peeled garlic finely ground together with coriander and nutmeg, 2 pieces again thinly sliced ​​red onion, and cook in a frying pan with a little oil until fragrant, then take and let it cool.
• After cold mix the minced meat together 2 chicken eggs with salt and pepper to taste.
• Stir meat by hand, make it dough rounded elongated shape and skewer each one with stab satay.
• Then roast the beef that had been formed like ball, try to roasted all evenly.
• Once satay Pentul cooked, flush with soy sauce already given slices of onion.

Enjoy!

AYAM OPOR NANAS

Ingredients:

1. 1/2 part young chicken
2. 1/2 ripe pineapple
3. 2 liters of coconut milk
4. 10 grains of kemiri (nutmeg)
5. 1 tablespoon coriander
6. 1 teaspoon nutmeg smooth
7. 3 point clove
8. 1/2 teaspoon cumin
9. 5 red onions
10. 3 cloves garlic
11. 30 grams of brown sugar (Java traditional sugar).

How to make :

• Clean the chicken and cut into four pieces and then fried half-baked.
• Peel the pineapple and grated partly, partly dismembered
• Minced or finely crushed red onion, garlic, nutmeg, cumin and coriander.
• Heat the frying pan with a little oil, after quite hot enter grinded spices. Stir briefly and add cloves, soft brown sugar and nutmeg, and fried chicken
• Stir until evenly with salt and pepper to taste
• Put the grated pineapple and pineapple pieces and mix in cooking so boil for about 3 minutes and serve.

PINDANG TULANG IGA

Ingredients:

1. 1 kg of bone ribs
2. 10 red chilies
3. 5 cm galangal
4. 3 sm ginger
5. 1 stalk lemongrass
6. 3 bay leaves
7. 6 red onions
8. 3 cloves garlic
9. 2 fresh tomatoes
10. 20 g tamarind
11. 20 grams of brown sugar
12. 1 tablespoon soy sauce
13. 2 tablespoons soy sauce,
14. Salt and pepper to taste

How to make :

• Bone Ribs are cut and washed
• Galangal, lemongrass, ginger and lemongrass crushed
• Mashed rough onion and garlic (2 peeled onions and red pepper burned briefly and then removed)
• Heat some water and boil the ribs together pieces that have been finely ground spices, after boiling also enter galangal, lemongrass, ginger, tomato tamarind water, brown sugar, soy sauce, and bay leaves,
• When the meat is tender, it can be taken, and serve.

SUP SEA FOOD

Material :

1. 5 Cut Fish Snapper
2. 5 pieces of green mussel
3. 4 small squid tail
4. 1 crabs
5. 10 pieces of white clams
6. 5 prawns
7. 5cm ginger
8. 1 carrot
9. 1 leek
10. 5 grains of black pepper
11. 1 fresh tomatoes
12. Salt and pepper to taste

How to make :

• Prepare all the ingredients in a state already clean, like squid is removed the head and husk, boiled crab and after being cooked in cut sections,
• Ginger, carrots, spring onions sliced thin as hair or stick with a length of about 5 cm
• Then make 2 liters of fish broth (2 liters of water + bones stewed snapper +/- 90 minutes then filtered
• Heat the fish stock in a saucepan, then put all the fish that have been cleaned earlier, ginger, carrot, tomato and black pepper
• Dispose of foam arising
• When the soup was a clear broth then give salt to taste and pepper to taste smooth and lift from the burning of transfer to a bowl of soup, remember do not bring the rest of the sediment that remains underneath.
• Sprinkle diatasanya sliced leeks,
• Dish ready to be served

UDANG SAUS MENTEGA

Material :

1. 8 tails of prawns
2. 1 lemon
3. 1 teaspoon Sauce (Ketchup english)
4. 2 tomatoes
5. 1 young cucumber
6. 30 g onion
7. 1 tablespoon butter
8. 3 cloves garlic
9. 1 teaspoon oyster sauce
10. Salt and pepper to taste

How to make :

• Lobster or large prawns cleaned, peel and discard the head
• Let the tail then coat all of the shrimp with salt, pepper and ketchup England and a little lemon juice.
• 1 tomato sliced rounded but not too thin, as well as rounded thin sliced not too thin because decorate the dish in order to look fresh
• Tomatoes and onions thinly sliced
• Garlic mashed slowly and in small and thin slices once
• Heat a frying pan and lightly oil, once hot enough shrimp enter earlier, keep cooked evenly after 1/4 cooked the butter, sliced tomatoes, onions, garlic, oyster sauce nya
• Do not be too long then be lifted to be moved to plate the dish
• Provide also lemon slices and decorate his pieces of fresh tomatoes and cucumbers fresh
• The food is ready to be served

CUMI BUMBU TOMAT

Material :

1. 6 tail big squid
2. 4 red onions
3. 1/2 onion
4. 1 leek
5. 4 tablespoons breadcrumbs
6. 1 egg
7. 1 tomato
8. 1 bay leaf blade
9. 1 stalk lemongrass
10. Salt, pepper and sugar to taste

How to make :

• Clean the squid by peeling the husk, collect the head without eyes
• Red onion peeled and roughly mash
• Leeks cut into small pieces
• Mix the squid's head that has been finely ground with onion, leek, breadcrumbs, egg, salt and pepper; stir until evenly mixed all.
• Then charged into the squid already cleaned, cover with a toothpick or a stick, then fried in a little oil until cooked, remove to a plate and pour the tomato seasoning.

Seasoning Tomatoes: Tomatoes, chili peppers seeded cut rectangular, onions, lemongrass crushed, saute along with a little oil and give a bay leaf, tomato sauce, pepper, salt, sugar, mix evenly and then lift and ready splashed into the squid already cook, then serve.

SATE SEA FOOD

Material :

1. 6 pieces of shellfish farms (yellow contents)
2. 1 tail squid
3. 6 prawns
4. 1 leek
5. 6 pieces of mushroom round
6. 2 tablespoons ketchup
7. 5 red onions
8. 3 cloves garlic
9. 1 tomato
10. 1/2 onion
11. 1 green pepper chilies
12. 2 tablespoons butter
13. 1 teaspoon lemon juice
14. Salt, pepper, soy sauce english, to taste.

How to make :

• Clean the mussels, shrimp and squid cut into large 6 parts
• Scallions in a large chunk of +/- 3 cm
• Mera Peel onion, garlic and onions then cut into small pieces and chili peppers in a rectangle along with tomatoes
• Tusuklah shrimp, squid, shellfish farms, onions, chili peppers alternately then coat with sauce English roast over medium heat until evenly ripening.
• Once cooked remove and flush with herbs tomatoes.

Tomato Seasoning:

1. Melt the butter in a frying pan, after the heat enter red onion slices, garlic and onions
2. After the fragrant enter the tomato sauce, salt, pepper and lemon juice, stirring until blended. briefly then flush the sea food skewers that have been baked earlier.
3. A dish ready to be served

NASI GORENG SEA FOOD

Material :

1. 1 plate of rice
2. 1 crabs
3. 5 pieces of shellfish farms
4. 1 small squid tail
5. 5 small shrimp tails
6. 2 red chilies
7. 5 cm leek
8. 20 gr onion
9. Salt, pepper and soy sauce to taste

How to make :

• - Boil the crab and grab the contents / meat only, squeeze and move it on a small plate
• - Clean the squid and sliced thin
• - Clean the shrimps without shell tail and back sides
• - Red onion peeled and thinly sliced
• - Leek thinly sliced
• - Heat a frying pan, put a little oil after hot enough, put chunks of onions, chutney, red onion, red pepper, a little while and then enter the shrimp, squid and clams sauteed briefly and enter the crab meat and mix well and fragrant, then insert the white rice and stir well, salt, pepper and soy sauce to taste +/- 5 minutes then remove and serve accompanied with cucumber slices and fresh tomato.

MUSI RIVER PUNCH

Material :

1. 75 gr pineapple
2. 25gr ripe papaya
3. 1 lemon
4. 1 shot of vanilla syrop

How to make :

• Cut small pineapple and papaya and gently smooth in a blender together with ice cubes, then put lime juice and blend again.
• After all blended and smooth gently pour in tall glass decorated with a slice of cherry or orchid flowers or other decorations that ornament (garniture), this performance adds to the taste buds.

Similarly, some recipes Palembang unique cuisine and delicious, if you dare to try definitely will not regret, traditional recipes are often used in luxury hotels in Palembang, Sumatra culinary.

Good luck !