KATA PENGANTAR

Puji syukur kami panjatkan kepada TUHAN YANG MAHA ESA karena berkat

RAHMAT dan KARUNIA-NYALAH kami dapat menyelesaikan makalah tentang “ANEKA

RAGAM MAKANAN KHAS DAERAH JAMBI “, dan kami juga berterima kasih kepada

Ibu HARLAELY DJUNAEFIE.SP.D selaku guru mata pelajaran Prakarya yang telah

memberikan tugas ini kepada kami.

Kami sangat berharap makalah ini akan bermanfaat untuk menambah wawasan serta

pengetahuan kita mengenai makanan khas kuliner jambi yang ada, kami juga menyadari

sepenuhnya bahwa makalah kami ini masih ada kekurangan baik dari segi susunan kalimat

maupun susunan tata bahasanya. Oleh karena itu adanya kritik, saran, dan usulan dari

pembaca sangat membantu demi melengkapi makalah yang telah kami buat di masa yang

akan datang.

Semoga makalah yang kami buat ini dapat di pahami oleh siapapun yang membacanya.

Sebelumnya mohon maaf apabila terdapat kesalahan kata-kata yang kurang berkenan kami

mohon maaf.

JAMBI, 22 NOVEMBER 2017

PENYUSUN
 i

DAFTAR ISI

Kata pengantar ...............................................................................i

Daftar isi .........................................................................................ii

BAB I ..............................................................................................1

KUE TRADISIONAL JAMBI ............................................................1

1. Kue Buayo Berenang .............................................................1

2. Kue Padamaran .....................................................................2
3. Kue Ketan Srikayo .................................................................3
4. Kue Gandus...........................................................................4
5. Kue Lumpang ........................................................................5
6. Kue Bawang Putih .................................................................6
7. Bolu Kojo ...............................................................................7
8. Kue Kelepon ..........................................................................8
9. Kue Bangkit ...........................................................................9
10. Kue Muso ..............................................................................10
11. Gomak ...................................................................................11
12. Kerupuk Ikan .........................................................................12
13. Lempeng Gedok ....................................................................13
14. Sumping Tanah .....................................................................14
15. Kue Jando Beraes .................................................................15
16. Putri Kandis ...........................................................................16
17. Lapis Susu ..............................................................................18
18. Matsuba..................................................................................19
19. Engkak Ketan .........................................................................20

BAB II .............................................................................................22
MINUMAN KHAS JAMBI .............................................................22
1. Air Sahi (Kopi dan Teh Susu) ..............................................22
2. Sirup Sepang ......................................................................24
3. Jus Pelangi Tigo Warno ......................................................25
 4. Teh Madu ............................................................................26
5. Sop Buah ............................................................................27
6. Buah Permata .....................................................................28
7. Jus Melon............................................................................29
8. Jus Nanas ...........................................................................30
9. Jus Buah Naga ...................................................................31

10. Jus Pinang .........................................................................32

11.Jus Terong Pirus.................................................................33

BAB III ............................................................................................34

MAKANAN POKOK KHAS JAMBI ...........................................34

1. Nasi Minyak .........................................................................34

2. Nasi Sukun Tanggo Rajo .....................................................36

3. Nasi Goreng Uwi Fantas ......................................................37

4. Nasi Pisang Kuamang Kuning .............................................38

5. Nasi Gadung Candi Muara ..................................................39

6. Nasi Angso Duo ...................................................................40

7. Nasi Uduk Jagung ...............................................................41

8. Nasi Gadung Permata Hijau ................................................42

9. Nasi Gadung Merah Delima .................................................43

10. Nasi Goreng Pisang Komplit ...............................................44

11. Nasi Gemuk ........................................................................45

BAB IV ............................................................................................46

LAUK PAUK KHAS JAMBI ......................................................46

1. Gulai Taruk ..........................................................................46

2. Gulai Jengkol Pucuk Ubi ......................................................47

3. Gulai Pakis Udang ...............................................................49

4. Gulai Rebung.......................................................................50

5. Gulai Bena ...........................................................................52

6. Gulai Tempoyak Encer ........................................................53

7. Lodeh Tahu+Buncis .............................................................55

8. Kari Kambing .......................................................................56

9. Pindang Iris Ikan ..................................................................57

10. Pindang Dusun ..................................................................58

11. Pindang Kuning .................................................................59

12. Pindang Kecap ..................................................................60

13. Soto Ayam .........................................................................61

14. Soto Daging .......................................................................63

15. Asam Padeh Ikan Tongkol .................................................64

16. Semur Tahu Telor ..............................................................65

17. Tim Ikan Bawal ..................................................................66

18. Malbi Bumbu Kampung......................................................67

19. Masak Itam ........................................................................68

20. Saos Udang .......................................................................69

21. Saos Tahu .........................................................................70

22. Tahu Bumbu Kecap ...........................................................71

23. Masak Patih Udang ...........................................................72

24. Sori Ikan Bawal ..................................................................73

25. Kerutup Ikan ......................................................................74

26. Sepit Palut .........................................................................75

27. Sambal Nanas Pete Teri ....................................................77

BAB V

Penutup .........................................................................................78

1. Kesimpulan .........................................................................78
2. Penutup ..............................................................................78