When visiting South Sumatra, tasting the traditional foods of this province is one of the activities you shouldn't miss. For those not in South Sumatra, there is no need to worry, as some of these traditional Indonesian foods are already available in other regions.
Interestingly, the traditional foods of South Sumatra are quite diverse and appetizing. To explore the variety of cuisine from this province, let's take a look at some recommended traditional foods of South Sumatra that you must try!
Recommended Traditional Food of South Sumatra
From pempek Palembang, burgo, to 8-hour cake or kue 8 jam, here are some recommended traditional foods of South Sumatra that you must try:
1. Pempek
As one of the popular foods in Indonesia, you must be familiar with Palembang pempek, right? Pempek is a traditional food from South Sumatra made from sago and fish, served with delicious cuko sauce.
This traditional South Sumatran food was first discovered during the Sriwijaya Kingdom era, around the 7th to 14th century AD. Before becoming the common food it is today, pempek was originally used as war provisions for the soldiers of the Sriwijaya Kingdom.
The method of making pempek is actually quite simple, requiring only a few main ingredients such as mackerel, tapioca flour, and duck eggs. For serving, you can choose according to your preference whether to fry or boil the pempek.
2. Tekwan
Tekwan is a popular traditional food from South Sumatra, originating in Palembang. This dish is a soup made with mackerel fish balls and clear shrimp broth.
In addition, South Sumatran tekwan is also served with vermicelli, wood ear mushrooms, and a sprinkle of fried shallots, which adds extra texture to each bite. Although it looks simple, this dish is quite filling and can be enjoyed at any time.
This food is the result of a cultural fusion between Chinese and Palembang traditions, further adapted to local taste preferences. To make tekwan, people use several key ingredients, such as egg whites, tapioca, and flour.
For better taste, tekwan is usually served hot and topped with slices of red chili or lime. With this serving style, the fish balls become juicier, and the broth aroma is more delightful.
3. Laksan
Laksan is a traditional food of South Sumatra made from fish and originates from the city of Palembang. Interestingly, the local people associate the term "laksan" with a story of a Chinese person who lived in Palembang.
To make laksan, a sauce is needed, which is made from water, coconut milk, shrimp broth, garlic, and curly chili peppers. The combination of these ingredients makes laksan a dish rich in spices, savory, and slightly spicy.
To make it more delicious, don't forget to serve laksan fresh and warm. If it has cooled down, you can reheat the coconut milk sauce for a few minutes before pouring it over the laksan.
4. Burgo
Just like pempek and tekwan, burgo is a traditional food of South Sumatra originating from the city of Palembang. This dish is made from a rice-flour dough that is cooked, then cut and poured over a savory coconut milk sauce.
Burgo has been around for 200 years, specifically during the Palembang Darussalam Sultanate era. At that time, rice from Java began to enter Palembang and was further processed into burgo (bubur sego), which is now known to the public.
The way to make burgo is to boil rice flour and other ingredients, then shape it into a rolled pancake. Also, don’t forget to make the burgo sauce, which is based on coconut milk, snakehead fish, and other spices.
To serve burgo, you just need to cut it about 2 cm wide and arrange it neatly on a plate. Then, pour the prepared coconut milk sauce over this traditional dish. Lastly, you can also add boiled eggs and fried shallots for extra deliciousness.
5. Mi Celor
Mi Celor is a traditional food of South Sumatra, specifically from Palembang, famous for its thick, savory coconut milk sauce. Accompanied by shrimp, bean sprouts, boiled eggs, and scallions, mi celor offers a blend of flavors that tantalize the taste buds.
The uniqueness of mi celor also lies in the use of large, chewy noodles that enhance the enjoyment of eating it. This dish is perfect for lovers of food with a strong broth and rich in spices.
The origin of mi Celor is unknown, but it is influenced by Chinese cuisine. To cook this dish, you need evaporated milk and coconut milk to create a thick broth similar to spaghetti sauce.
This dish is served by placing it in a serving bowl and pouring the broth and toppings to taste. Some commonly used toppings include bean sprouts, boiled eggs, fried shallots, and shrimp.
6. Tempoyak
Tempoyak is a unique fermented durian originating from Palembang, Lampung, and Jambi. Its sweet and sour taste with a hint of spiciness makes this food a perfect complement to various dishes.
Although not everyone likes durian, tempoyak offers a unique culinary experience for those wanting to try something new. This fermented durian has become an important part of the region and showcases the richness of its culinary traditions.
This food has been around since around 1836 and is loved by various groups, from commoners to the king. The way to make tempoyak is by fermenting durian according to the desired type of tempoyak, whether sour or sweet.
Because of its distinctive taste, this food can be processed and combined with a variety of dishes. Some ways to prepare it include making it into a sambal, wrapping it in banana leaves (brengkes), cooking it in a soup (pindang), or serving it as a side dish with rice.
7. Pindang Ikan Patin (Patin Fish Stew)
A culinary tourism in Palembang, South Sumatra, which is famous for its spicy sour soup, is the patin fish stew. This dish has a fresh, appetizing flavor because it is made with a blend of traditional spices, such as tamarind, turmeric, and lemongrass.
The presence of this local cuisine is inseparable from the culture of local communities that use the area's large rivers. To make patin fish last longer and have a distinctive taste, the pindang seasoning was further developed into a patin fish stew.
Patin fish is known for its tender meat and rich nutritional content, making patin fish stew a healthy meal. This dish is prepared by marinating the patin fish with lime juice and then boiling it with special spices.
Patin fish stew is usually served with a variety of accompaniments, such as warm white rice, raw vegetables, and shrimp paste chili sauce. Moreover, to make it even more delicious, this Indonesian culinary dish should be served in a serving bowl while it is still hot.
8. Lempok
Lempok is a traditional snack from South Sumatra and Kalimantan made from durian and processed into dodol. Although similar to dodol, lempok has a denser texture and an authentic durian flavor because it is made from real durian flesh, with no flour added.
This snack was created to process durian into a longer-lasting food during periods of excessive harvest. It is best enjoyed while relaxing and is often served at various special events or sold as a local specialty souvenir.
The process of making lempok takes a long time because it must be stirred continuously until the desired texture is achieved. Nevertheless, the final result is very satisfying and is often taken as a souvenir by tourists.
9. Model
Model is a traditional Palembang dish similar to tekwan, but with larger sizes and richer fillings. Usually, it is filled with eggs and served with a savory shrimp broth just like tekwan.
This dish, which has been around since the 16th century during the Palembang Sultanate, was originally known as “kelesan.” Model was first cooked by the native people of Palembang and sold by the Chinese traders.
Model is made from fish or meat wrapped in banana leaves, then steamed or grilled. This light yet filling dish offers a savory and fresh taste, making it one of South Sumatra's culinary delights worth trying.
10. Lenggang
A traditional food of South Sumatra, more specifically Palembang, is lenggang. This dish combines pempek and eggs, baked until the eggs become soft and savory.
The history of lenggang is closely linked to the history of pempek, which is estimated to have emerged during the era of the Sriwijaya Kingdom. This variation of pempek began to be known in the 20th century when a trader creatively transformed pempek into lenggang.
This food is served with cuko, a traditional Palembang sauce with a sweet and sour taste that balances the flavors. Besides being baked, lenggang can also be served in other ways, such as fried, offering a different taste.
Lenggang is often enjoyed as a light snack or side dish in the afternoon. With various serving styles, lenggang can be enjoyed with a variety of seasonings and sauces, enhancing the deliciousness and pleasure when shared with family or friends.
11. Kemplang
Kemplang is a fish-based cracker originating from Palembang City, South Sumatra Province. This food was created as an effort by the local community to make use of fishery products, especially mackerel.
The process of turning fish into kemplang is quite simple, but it requires high precision. To enjoy this South Sumatran specialty, you can eat it directly or pair it with warm rice or other dishes.
12. Celimpungan
If you visit Palembang, celimpungan is a local dish you'll regret not trying. This dish is made with a filling similar to tekwan, served with a rich, spicy yellow coconut milk soup. It is often served with fried shallots or chili sauce.
The term celimpungan comes from the sound "plung" when the cook drops the dough into the boiling soup. Besides the delicious soup, this local dish also consists of a mixture of minced fish, sago flour, and other ingredients.
13. Musi Coffee
If you are looking for a beverage with a distinctive flavor, Musi coffee, typical of South Sumatra, is a choice worth considering. Generally, the coffee famous in the Musi River area is served either as brewed coffee or pulled coffee.
14. Maksuba Cake
Maksuba cake is a traditional food from Palembang that resembles a layer cake. However, the difference is that maksuba cake has an irregular shape and a unique pattern.
This snack has been a favorite among Palembang residents since the era of the Palembang Darussalam Sultanate. Interestingly, the cake was originally made using a gendok, a cooking method fueled by firewood.
To make this cake, unique ingredients rarely found in other cakes are required, namely duck eggs. Once cooked, this food is usually served at various special events, such as Eid al-Fitr, weddings, and engagements.
15. Godo-Godo
Godo-godo is a healthy food specialty from Palembang made from mackerel fish. Historically, this dish was created because local people needed a way to process fish that had gone bad. Then they mixed the fish with sago flour and fried it.
Godo-godo is made by preparing a mixture of fresh mackerel, sago flour, eggs, salt, and other ingredients. Meanwhile, for the broth, people usually use mushroom broth, powdered broth, and salt.
It is recommended not to stir this food too often while cooking, so it does not become too watery. When serving godo-godo, make sure to store it in a cool and dry place to maintain its quality.
16. Kue 8 Jam (8-Hour Cake)
The 8-hour cake is a traditional snack from Palembang that takes 8 hours to cook. This snack, made from wheat flour, was once reserved for the nobility.
The process of making this cake is quite complex and time-consuming. Therefore, people in Palembang usually make this cake only for special occasions, such as Eid al-Fitr.
17. Pindang Tulang (Beef Rib Stew)
Similar to patin, cooking beef rib bones as pindang is one way to prepare them in Palembang. This dish is also known as pindang tulang (Indonesian spicy beef ribs soup) and has a delightful combination of sour and spicy flavors.
Historically, this food was made as a way to utilize leftover beef rib bones after the meat had been used for other dishes. This dish is usually served with sweet soy sauce to make it more savory and appetizing.
18. Malbi
If pindang tulang is made from rib bones, malbi is a traditional South Sumatran dish made with beef. This dish is a result of the acculturation of various cultures, namely Indian, Arab, and Malay, and has existed since the Palembang Sultanate era.
This dish is cooked with coconut milk, but it can also be made with water, along with a variety of typical Indonesian spices. Generally, Malbi is served as a daily meal or for special occasions such as weddings.
19. Telok Ukan
Telok ukan is an annual dish often found during Indonesia's Independence Day celebrations in South Sumatra. Interestingly, the term comes from the words 'telur' or 'bukan', which were commonly used by newcomers from outside Palembang in the past.
This dish consists of a duck egg shell filled with a mixture of eggs, coconut milk, suji leaf extract, salt, and seasoning. The eggs are then boiled in water or can also be steamed.
20. Gandus Cake
The last traditional food of South Sumatra, specifically Palembang, is gandus cake. This cake is generally served as a side dish during weddings, traditional ceremonies, or other events.
Moreover, gandus cake also comes from the Malay word “Gandus,” which means thick. This cake has a similar texture, sticky and elastic, because it is made from a mixture of rice flour and thick coconut milk, cooked until it thickens.
That concludes various recommendations for traditional South Sumatran foods that you must try when visiting this province. So, have you found the local food you want to try?
Of course, drinking mineral water after culinary delights is something you should not miss to stay hydrated. So, always make sure to have 600 ml of AQUA on hand so you don’t have to worry about feeling thirsty while hunting for local cuisine!
