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)