6 Most Typical and Favorite South Sumatran Foods

South Sumatra is famous for its various delicious culinary delights from meat and fish. The spices are delicious and the soup tastes delicious. You can make your own typical South Sumatran dish with the recipe below. There are six favorite recipes that you really have to try.

1. Malbi

Ingredients:

Beef – 400 grams

Sweet soy sauce – 5 tbsp

Grated coconut, ground roasted – 1 tbsp

Tamarind water – 1/2 tbsp

Brown sugar – 1 tsp

Cloves – 2 items

Cardamom – 2 grains

Cinnamon – 2 cm

Mushroom stock – 1/2 tsp

Salt – 1/2 tsp

Boiled water – enough

Ground spices :

Shallots – 10 cloves

Garlic – 4 cloves

Coriander, roasted – 1 tsp

Granulated pepper – 1/2 tsp

Nutmeg – 1/4 piece

Ginger – 1 segment

How to make :

1. Saute ground spices, cloves, cardamom and cinnamon until fragrant.
2. Add the meat, cook until it changes color.
3. Add sweet soy sauce, tamarind juice and boiled water. Cover until soft.
4. Add mashed grated coconut, salt, brown sugar and stock powder.
5. Cook until the sauce thickens, adjust the taste. Serve.

2. Pindang Ribs

Ingredients:

Beef stock – 800 ml

Lemongrass, bruised – 2 stalks

Galangal, bruised – 1 segment

Bay leaves – 2 pieces

Granulated sugar – 1/2 tsp

Salt – 2 tsp

Sweet soy sauce – 1 tbsp

Thick tamarind juice – 2 tbsp

Cayenne pepper – 5 pieces

Pineapple, roughly sliced ​​– 1/4 fruit

Tomato, cut into pieces – 1 piece

Basil – to taste

Ground spices :

Curly red chilies – 4 pieces

Cayenne pepper – 3 pieces

Shallots – 4 pieces

Garlic – 2 cloves

Tomato – 1 piece

Turmeric – 1 segment

How to make :

1. Boil the beef ribs in a pressure cooker for 40 minutes until cooked. Remove and set aside the ribs. Take 800 ml of the broth then strain it.
2. In a saucepan, bring the stock to a boil.
3. Add ribs, ground spices, cayenne pepper, lemongrass, galangal and bay leaves. Cook until the unpleasant smell disappears.
4. Add sugar, salt, sweet soy sauce and sour water. Stir well and cook until boiling. Correct the taste.
5. Just before lifting, add the tomatoes and pineapple. Stir well. Lift.
6. Ready to serve with a sprinkling of basil.

3. Pindang Patin

Ingredients:

Catfish – 500 grams

Lime, take the juice to coat the fish – 1 piece

Salt, for coating the fish – 1 tsp

Cayenne pepper, leave whole – 10 pieces

Tomatoes, split into 4 parts – 2 pieces

Pineapple, cut into pieces – 1/4 fruit

Basil leaves, picked – 1 bunch

Ginger, sliced ​​– 1 segment

Galangal, bruised – 1 segment

Lemongrass, bruised – 1 stalk

Bay leaves – 2 pieces

Lime leaves, remove the leaf bones – 4 pieces

Lime, squeezed – 1 piece

Salt – 1 tsp

Granulated sugar – 1/2 tsp

Water – 750 ml

Ground spices :

Red chilies – 5 pieces

Cayenne pepper (spicy to taste) – 5 pieces

Shallots – 5 cloves

Garlic – 3 cloves

Turmeric, roasted – 2 knuckles

Shrimp paste, grilled – 2 cm

How to make :

1. Clean the catfish, cut into pieces and wash until clean. Coat the fish with lime juice and salt. Leave it for 30 minutes then rinse until clean.
2. Stir-fry the spices until fragrant. Add lemongrass, galangal, ginger, whole cayenne pepper, bay leaves and lime leaves. Stir well and cook until wilted.
3. Pour water, cook until boiling.
4. Add salt, sugar and lime juice. Stir well.
5. Add catfish, cook until boiling again.
6. Add the pineapple and tomato pieces. Leave until the fish is cooked and the sauce reduces slightly. Correct the taste
7. Lastly, add the basil leaves. Lift.
8. Ready to be served.

4. Mie Celor

Ingredients:

Soaked yellow noodles – 300 grams

Fresh prawns – 250 grams

Medium coconut milk – 250 ml

Prawn stock – 850 ml

Eggs, beaten – 1 egg

Wheat flour, dissolve in 50 ml of water – 2 tbsp

Salt – 1 tsp

Granulated sugar – 1 tsp

Ground pepper – 1/2 tsp

Lime, squeeze the juice – 1 item

Hot water – enough

Ground spices :

Shallots – 6 pieces

Garlic – 3 cloves

Candlenuts, roasted – 2 items

Ebi, peel the skin – 1 tbsp

Complementary:

Boiled eggs – to taste

Sliced ​​spring onions – to taste

Fried shallots – to taste

How to make :

1. Brew the yellow noodles with hot water then drain. Set aside.
2. Peel the prawns then set aside the heads and shells. Split the back of the shrimp and remove the black dirt. Wash the prawns clean then drizzle with lime juice. Leave it for a few moments and set it aside.
3. Take the head and shell of the shrimp. Wash it clean then boil it in water to get the broth. Set aside.
4. Take 3/4 of the shrimp and roughly chop them. Leave the remaining 1/4 intact. Set aside.
5. Heat the oil. Saute ground spices until fragrant.
6. Add chopped shrimp. Stir until it changes color.
7. Pour in broth and coconut milk. Stir continuously and cook until it boils.
8. Add whole shrimp.
9. Pour in the eggs while stirring so that the eggs become stringy.
10. Season with salt, sugar and pepper. Stir well and adjust the taste.
11. Pour in the flour solution. Stir then cook until it boils again and the sauce thickens slightly. Lift.
12. Arrange the yellow noodles on a serving plate. Pour with sauce and add additional ingredients.
13. Ready to be served.

Tips

To make shrimp stock, boil the shrimp heads and shells in enough water. Cook over low heat until it boils and the broth comes out. Strain the broth before using.

5. Tempoyak

Ingredients:

Fresh prawns – 500 grams

Tempoyak – 120 grams

Pete (optional) – 1 papan

Lemongrass, crushed – 1 stalk

Water – 50 ml

Salt to taste

Sugar – to taste

Oil, for frying – to taste

Ground spices :

Shallots – 7 cloves

Garlic – 5 cloves

Red chilies – 15 pieces

Turmeric – 1 segment

How to make :

1. Heat the oil and saute the ground spices until fragrant.
2. Add tempoyak cook until cooked.
3. Add the petai (if using), stir well.
4. Add water, salt and sugar to taste, mix well again.
5. Add the prawns and taste the taste.
6. Stir until thick.
7. Turn off the heat and serve.

6. Tekwan

Material

Tekwan Ball:

Mackerel fish meat, finely chopped – 250 grams

Sago flour – 250 grams

Egg white – 1 item

Salt – 1 tsp

Ground pepper – 1/2 tsp

Air – 1 liter

Sauce :

Shrimp – 100 grams

Garlic, minced – 3 cloves

Salt – 1 tsp

Sugar – 1/2 tsp

Ground pepper – 1/2 tsp

Air – 1,5 liter

Oil, for frying – to taste

Other :

Jicama, cut into matchsticks – 100 grams

Ear mushrooms, coarsely sliced ​​– 10 pieces

Tuberose flowers, bunch – 50 grams

Garlic, minced – 5 cloves

Spring onions, thinly sliced ​​– 1 stem

Celery, thinly sliced ​​– 1 stalk

Fried shallots – 2 tbsp

How to Make Tekwan Balls:

1. In a bowl, mix the mackerel fish meat, egg white, salt and pepper. Stir well.
2. Add the sago flour little by little, while stirring well.
3. Take the tekwan mixture with a small spoon, make it into a ball, then immediately put it in a pan of boiling water. Repeat this step until the dough is finished.
4. Cook the tekwan balls until they float. Lift and drain.

How to make Gravy:

1. In a saucepan, bring water to a boil. Set aside.
2. Peel the prawns then separate them from the heads (don’t throw them away). Chop the shrimp meat until fine.
3. Heat the oil. Saute garlic with shrimp heads until fragrant. Add chopped shrimp meat and cook until cooked. Remove and put the stir-fry into the stew pot. Stir well.
4. Season with salt, sugar and pepper. Stir well and cook until it boils again.
5. Remove and discard the shrimp heads.
6. Add jicama, wood ear mushrooms and tuberose flowers. Stir and cook for a moment. Turn off the heat.

Solution :

1. Arrange the tekwan balls in a serving bowl.
2. Drizzle with the sauce and contents.
3. Sprinkle with spring onions, celery and fried onions.
4. Ready to be served.

Tips

Apart from mackerel fish, you can also use other fresh fish, such as snakehead fish, catfish, dory fish and other sea fish.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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