SumatraCapital: Bengkulu
Traditional Recipes from Bengkulu
Simple yet distinctive cooking, from pendap fish wrapped in taro leaves to lemea, a curry of fermented bamboo shoots.
Bengkulu
Lemea Curry (Fermented Bamboo Shoots)
Gulai Lemea
A Rejang dish of bamboo shoots fermented with small fish, cooked as a curry with tilapia. Strong aroma, sour and savoury.
BengkuluBay Tat (Bengkulu Pineapple Tart)
Kue Bay Tat
A Bengkulu tart filled with pineapple jam, once a dish for nobility. The name is believed to come from 'bolu tat'.
BengkuluPendap (Fish Wrapped in Taro Leaves)
Pendap Ikan
Fish with spiced grated coconut, wrapped in many layers of taro leaves and boiled for hours until the spices are dry and absorbed. A long-keeping Bengkulu dish.