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Palembang typical traditional cuisine; pindang iwak baung, brengkes, tempoyak, iwak lais, sambal buah with young mango, sambal tempoyak, salted fish, sour sambal, and lalab (ulam) vegetables, served in a traditional restaurant in Palembang.

Indonesian cuisine Masakan Indonesia

This article is part of the series on
National dishes Gado-gado Nasi goreng Rendang Satay Soto Tumpeng
Regional and cultural cuisines Acehnese Arab Balinese Banjarese Batak Betawi Chinese Gorontalese Indian Indo Javanese Madurese Makassarese Malay Minahasan Minangkabau Palembangese Peranakan Sundanese
Ingredients Bumbu Condiments Peanut sauce Sambal Santan
Types of food Foods Dishes Noodles Soups Desserts Snacks Kue Krupuk Kripik Drinks Beverages Alcohol Coffee
Preparation and cooking Main Frying Stir frying Grilling Roasting Dry roasting Sautéing Boiling Steaming Other Pepes Pindang Rendang Semur
Styles Nasi campur Nasi padang Rijsttafel Tumpeng Street food
Holidays and festivals Kenduri Lebaran (Eid al-Fitr) Naloni Mitoni Natal (Christmas) Serak Gulo Slametan
Related cuisines Bruneian Chinese Dutch East Timorese Egyptian Filipino Indian Malaysian Portuguese Singaporean Sri Lankan South African Surinamese Thai Yemeni
See also History Etiquette Cookbook: Cuisine of Indonesia
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Palembangese cuisine is the cuisine of the Palembangese people of the city of Palembang in the South Sumatra province of Indonesia.^[1] It is the second most well-known cuisine from Sumatra after Padang.

^ Rudy, Chef Gerry (2018-04-30). Resep Autentik Pempek Palembang & Masakan Khas Wong Kito (in Indonesian). Gramedia Pustaka Utama. ISBN 9786020383767.