Palembang cuisine is the second most well-known from Sumatra after Padang. They primarily use freshwater fish and prawn as ingredients due to the paramount role of the Musi River for the area. Spices are also generally included although not as liberal as its same-island counterpart. Malay, Indian, and Chinese culture has also influenced Palembang's culinary scene. Do try these while you are here:
- Pempek is the dish virtually everyone in Indonesia thinks of when mentioning Palembang cuisine. It is a dough of fish cake which can be either boiled, fried, or grilled and is eaten with a sweet and spicy sauce called Cuko,topped with cucumber and prawn powder. Because it is actually a dough, locals have intelligently crafted them into shapes and sizes, as well as being creative with fillings. Examples include lenjer (long cylinder shaped), keriting (curly), kapal selam (literally: submarine. filled with egg), adakan (round and fried) and pites (filled with cooked young papaya).
- Model are a variety of pempek with tofu fillings.
- Tekwan are small pempek balls served with fresh shrimp soup.
- Mie celor is a soup of thick yellow noodle served with coconut milk broth, topped with egg and prawn.
- Pindang Ikan is a spicy smoked fish soup, similar to Thai's tom yum soup. It is normally eaten with rice, with side dishes like seluang goreng and sambal buah.
- Pepes Tempoyak is made of patin fish seasoned with durian and spices.
- Nasi Minyak is Palembang's version of Briyani Rice. The rice is seasoned with ghee and other spices to create the fragrant and distinct taste. Best served with Ayam Kecap (soysauce chicken) or Malbi (spiced stewed beef).