"Submarine" has a high nutritional value

Empek-empek, or Pempek, is one of the popular food in this country. The food that comes from moldy in this Musi River, easily obtained at the vendor with a wheelbarrow to the restaurant. The preferred food of children, adolescents, and parents are rich nutrients, such as proteins, fats, carbohydrates, vitamins, and minerals.Hearing the words of Palembang, our thoughts will be automatically directed to two types of food associated with that city, namely fruits and empek-empek. The word "lanseum palembang" and "Pempek palembang" so squarely in the minds of Indonesian society.Truly a very good producer lanseum was not in the city of Palembang, but other areas in South Sumatra. Similarly, the Pempek, it is difficult to say that the center is because almost all of Palembang in South Sumatra area into production.In the area of origin, can be eaten any time Pempek, especially as a snack, without knowing the time. In restaurants, Pempek more were classified as appetizers (appetizers), which is a type of food being served in a state of hot or cold, which was presented at the beginning of a sequence of complete food.A study in 1980 showed that the percentage of hotels and restaurants that serve Pempek approximately 44.4 to 66.7 percent. Along with widespread public acceptance, of course, the number of restaurants growing Pempek seller from time to time.
Pempek is a traditional food from Palembang people who made the basic materials of fish meat and tapioca flour mill. Pempek has a distinctive flavor and appreciated by the public, economic and nutritional value is high enough. The main nutritional content on Pempek are proteins, fats and carbohydrates derived from fish and tapioca flour. Other nutrient content in the form of vitamins and minerals.Comparison of fish, water, tapioca flour, and salt affect nutritional value, flavor, color, suppleness, and other characteristics. Use of fish will influence the flavor and aroma of this dish.Use the more fish that will increase the amount of fat, protein, and taste delicious Pempek, but of course the price becomes more expensive. Pempek who sold cheap is usually made from starch is added to the flavor, without using fish. This type in Kilkenny called Pempek dos.Pempek nutrient composition vary by species and fish raw materials used. Pempek submarines had higher levels of protein, fat, and vitamin A was higher than other types due to the addition of egg in it.Pempek complete portions contain nutrients better than in the form of units.
Pempek nutrient composition also varies according to area of originGiven such distinctive flavor and fairly high levels of nutrients Pempek, there is no excuse for you not to try. Why not start from now?(Source: Kompas, writing Prof.Dr. Made Astawan Lecturer in the Department of Food Technology and Nutrition - IPB)

Culinary Potential

Palembang, Compass - South Sumatra province has a diverse culinary untapped potential.Culinary famous of South Sumatra Province is still limited to Pempek. In fact, there are many other types of cuisine that has not been widely known, such as mi celor, burgo, Kemplang rhinoceros, red bean ice, various evaporation, laksan, celimpungan, tempoyak, toasted roll, serikaya cake, and cake eight hours.Typical culinary sales center in South Sumatra city of Palembang, such as the Road Captain A Rival, on Jalan Sudirman and Jalan Merdeka, when then visited Lebaran holiday travelers. They are looking for special food that is not found in South Sumatra overseas.Tourism observers Mustofa Kamal, Friday (10/10), disclose, South Sumatra Province is an area that has a distinctive culinary character. With the culinary diversity that is owned, should Sumsel can have many culinary icon than Pempek.According Mustofa, South Sumatra culinary traits is to use raw materials from freshwater fish and seawater. From fish raw material can be made different kinds of food with distinctive flavors.Mustofa added, distinctive culinary delights of South Sumatra, like Pempek, is unique in the sense of acid.
"I saw the potential of culinary tourism is not much cultivated. In addition, the typical culinary marketing to other regions of South Sumatra is also not good. Meals will be shipped out of South Sumatra durable. In fact, most types of food typical of South Sumatra is not durable, "said Mustofa.Mustofa said, cuko Pempek that tastes sour is a culinary hallmark of South Sumatra are not owned by another local culinary. Cuko instead of sour taste that must find to distinguish culinary culinary Sumsel with other regions."From one kind of fish can make various kinds of food. There Pempek, there Kemplang, there laksan, and so forth, all made from real fish, "said Mustofa, added.Mustofa express, culinary tours can be enjoyed not only eating it, but it could also see directly how made. Mustofa argues, tourists will want to know how to create various culinary typical of South Sumatra, like Pempek and Kemplang.
According to Chairman of the Indonesian Hotel and Restaurant Association (PHRI) Iwan Setiawan South Sumatra, South Sumatra has a unique culinary taste is acceptable most of the tongues of people of Indonesia. Culinary Sumsel have a mix of sweet, sour, and spicy that is so anyone can enjoy.Iwan said the South Sumatra have various types of cuisine that has not been known.Unfortunately, the types of cuisine that is still less known. Culinary South Sumatra also needs to be improved in terms of packaging because the packaging behavior whether or not a part of the culinary offerings.According Mustofa, packaging typical culinary Sumsel it was time to be standardized and should have a more beautiful appearance.This means that all the culinary will be sent packing and shipping system has a standard so that its quality is guaranteed.Standard packaging is necessary, especially for unique culinary Sumsel containing coconut milk or cuko because many typical culinary Sumsel that must be eaten together with coconut milk sauce and cuko, like Pempek and laksan.All this to preserve Pempek only done traditionally, ie coated with flour which only lasted a few days. (WAD)

Pempek

Historically, there has been Pempek in Kilkenny since China's entry of foreigners to Kilkenny, that is around the 16th century, when Sultan Mahmud II's ruling Badarudin Sriwijaya. Name empek-empek or Pempek believed to derive from the term "stale", which is the term for an old man of Chinese descent.Based on folklore, which contained Compass, around the year 1617 a "stale" 65-year-old who lived in the area Assembly (banks of Musi River) was concerned to see an abundance of fish catches in the River Musi. Catches were not yet fully exploited it well, only limited to fried and dipindang.The stale and then try another treatment alternative. He minced fish meat mixed with tapioca flour, which produced the new food. The new food peddled by the moldy by cycling around the city. Therefore, the seller called as "pitch ... stale", then the food came to be known as empek-empek or Pempek.
Pempek itself has many types. With almost the same basic ingredients, in his hometown in the know various types Pempek served with vinegar. Pempek Dintaranya plain type comprising: a shaped Pempek Lenjer long, curly Pempek, Pempek skin and a round Pempek circumstances.In addition there is Pempek content, namely: small-sized egg Pempek, Pempek large submarines, Pempek pistel, and Pempek know. There's also a grilled Pempek, like roast Pempek itself, the brains and sway.Besides Pempek, Palembang has other typical foods of fish-based, such as models, tekwan, and Cracker Palembang known as Kemplang Kemplang consisting of fried, grilled, and crackers. And several other areas in South Sumatra, like Ogan Ilir and Ilir Ogan Komering famous with salted fish and salainya, and other areas are also known Pindang cuisine.

Cabinets palembang

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Height: 12 centimeter
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Palembang carved wardrobe 2 door
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Wood: Tembesu / best for traditional carvings palembang

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Wood: Tembesu / best for traditional carvings palembang

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No.2 Bed
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Tembesu (Fagraea fragrans Roxb)

Scientific Name: Fagraea fragrans Roxb.
Common Name: Tembusu
Order: Gentianales
Family: Loganiaceae -- Tembusu Family

Tembesu (Fagraea fragrans Roxb.) is a tree species that are often used in making buildings in cities and rural areas of Palembang.Tembesu tree is very strong and durable to some resistance, this is what makes people choose tembesu tree as materials to make buildings. Tembesu tree has a wood texture smooth to rather finely and evenly. Tembesu tree already very well known in the trade of timber in Indonesia and internationally. Although Tembesu has become an important commodity, but to date still rely on wood production of natural forest resources and community gardens. Currently tembesu tree population has been declining and was only found in a small area of natural distribution. Tembesu plantation forest development effort is one alternative in forestry development programs. Forest plantation development should be supported by good cultivation techniques, including: the presence of seed sources, suitability of the characteristics of the growing, breeding techniques, proper planting techniques Tembesu and harvesting techniques are effective and efficient. Technical Tembesu good planting will produce optimal for plant growth and increase timber production.