Kemplang

Kemplang is a traditional Indonesian snack, specifically from the Palembang region of South Sumatra. It is a type of cracker made from tapioca flour and fish meat that has been ground together, seasoned, and then grilled or fried.

History

The history of Kemplang is closely tied to the culinary traditions of the Palembang region. The use of fish in the recipe is a reflection of the region's reliance on the Musi River and its abundant fish resources. The exact origins of Kemplang are unclear, but it is believed to have been a staple food for fishermen due to its long shelf life.

Preparation

The preparation of Kemplang begins with the selection of fresh fish, typically mackerel. The fish is cleaned, deboned, and ground into a paste. This paste is then mixed with tapioca flour, salt, and sometimes additional spices to create a dough. The dough is shaped into thin, round discs and left to dry in the sun. Once dry, the Kemplang are either grilled over a charcoal fire or deep-fried until crispy.

Consumption

Kemplang is typically served as a snack or side dish. It is often accompanied by a spicy sambal sauce for dipping. Despite its origins in Palembang, Kemplang has become popular throughout Indonesia and can be found in many Indonesian markets and restaurants.

Cultural Significance

Kemplang holds a significant place in the culinary culture of Palembang and South Sumatra. It is often served during special occasions and celebrations, and is a common gift item during the Lebaran holiday.

See Also

• Pempek
• Kerupuk
• Indonesian cuisine