Pempek Campur Ikan

Pempek umiabi was established in 2011, starting with the intention of introducing Palembang's culinary specialty, namely pempek and its derivatives with various variants of choice, made from snakehead fish which is widely available in the city of Palembang and mackerel to get a more delicious pempek texture, after going through a standard process, pempek is packaged by vacuuming and frozen, practical and very easy to serve, complete with cuko pempek, lasts at room temperature 4-5 hours, and 6 months in the freezer temperature -18°C, of course pempek can be sent outside the city