20 South Kalimantan Specialties, Guaranteed Delicious!
The filling includes fish, bamboo shoots, long beans, red beans, cabbage, and potatoes. Pendap is made of taro leaves or white, black, and semi-black taro leaves. These taro leaves are mixed with seasonings, sea fish, and grated young coconut, then cooked for 8 hours so as not to cause itching. Mandai or side dishes of oseng-oseng derived from cempedak skin are now one of the mainstay foods of South Kalimantan residents both for dishes in homes and as souvenirs. Kabardayak.com – Typical culinary South Kalimantan offers a diversity of attractive flavors and is rich in cultural heritage. From seafood to rural food, this culinary reflects natural wealth and ethnic diversity in the region.
- These taro leaves are mixed with seasonings, sea fish, and grated young coconut, then cooked for 8 hours so as not to cause itching.
- Banjar people usually call this food from cempedak skin with a manday but there are also those who call it Dami.
- This peat duck rice can be found in stalls in the city of Banjarmasin, especially in peat areas.
- Cempedak skin preservation technique is quite simple, where the cempedak skin, will be mixed using salt, then put into a container, and tightly closed.
- Previously it was mentioned if the vegetable kambang tigarun was more delicious to be enjoyed together with acidic cits.
Mandai Oseng / Cempedak Skin Typical Of South Kalimantan
This peat duck rice is generally wrapped using banana leaves so that it gives a delicious aroma sensation. The presentation of this culinary is almost similar to typical Javanese and Sundanese cuisine so that it is easily accepted by various groups. This peat duck rice can be found in stalls in the city of Banjarmasin, especially in peat areas. Habang Banjar is also included in the list of typical South Kalimantan foods that must be for grameds. Originally from Banjarmasin, Habang Banjar is one of the most popular dishes because the processing of this culinary can be said to be quite unique.
Sambal Mandai Typical Of South Kalimantan
Coconut milk is cooked until it runs out so it is tasty. Mi Gomak typical of North Sumatra is a food from the Toba Batak tribe. The large size of the noodles makes Gomak noodles similar to spaghetti from Italy. The main ingredient is noodles with spices, especially pepper, usually served with eggs, fried tempeh, fried sweet potatoes or fried bananas. Tempoyak is a typical food of Lampung with durian basic ingredients.
Fat rice is a typical Jambi dish that is usually eaten at breakfast. Fat rice is served with coconut milk seasoning, boiled eggs, sambal cenge, anchovy, and kemplang brother. Below we will review 40 regional specialties in Indonesia, from Sabang to Merauke, complete with an explanation of the ingredients. This typical South Kalimantan food is very delicious served with warm white rice. Gangan Paliat is made from processed fish ingredients combined with the best spices. Some types of fish that are often used are baung fish because they have a distinctive and identical taste.
Although sometimes made from similar ingredients, typical food of the Indonesian region has a different taste. Many typical culinary from South Kalimantan indeed came from Banjarmasin, one of which is Peat Duck Rice. Peat duck rice is a culinary consisting of white rice served together with a side dish that is cooked with a spice or red spice typical of Banjarmasin. Typical Bekepor Rice of East Kalimantan is a legacy of the Kingdom of Kutai Kartanegara. To make it, half -cooked rice is mixed with spices, basil leaves, chili, lime juice, vegetable oil, and salted fish in a large cauldron. The Banjar Habang is made from beef and goat which is then cooked together with thick sauce and spices.
All of these ingredients, will be ground together with red seasoning or the local community call it the name of the Habang seasoning. For the taste, this food is not too spicy, there is even a mixture of sweet taste. Cempedak skin preservation technique is quite simple, where the cempedak skin, will be mixed using salt, then put into a container, and tightly closed. The length of the preservative itself depends on taste, usually the longer the preservation, the more acidic and the more delicious to eat. Well, this fermented cempedak fruit skin is called Mandai. To make Mandai is very easy, first choose a ripe cempedak fruit, then the outer skin of the cempedak fruit is peeled.
This culinary is the most delicious if consumed together with warm rice. This acid gangan has a yellow color, because it is made from turmeric. Because this one vegetable also uses additional cork fish or daily fish, sometimes even use catfish. Processed vegetables and fish are the most delicious if consumed together with warm white rice.
The spices will then soak perfectly into the meat so that it tastes very delicious. This food is very suitable to be enjoyed together with hot rice. The sweet taste will dominate the taste of this culinary and make Gangan Humbut different from various types of vegetables from South Kalimantan.
Mandai Batanak Iwak Haruan Hintalu Typical Duck Banjar Recipe Inheritance
In addition to the stir -fry mandai, it is also known as fried mandai or curry mandai or coconut milk soup. Banana taro cooking coconut milk typical of Central Papua, especially Mambor Island, Nabire. This food is cooked with coconut milk and salt seasoning.
Culinary shaped like rice cake is cooked in a bamboo as broad as a bamboo. Named satay wrapped because it is made by wrapped around the meat. Previously, this satay uses pork or fish, but now also uses chicken or beef. From Riau there is Lontong Bengkalis which is a blend of jackfruit vegetable rice cake that is soupy with a pecel pecel rice cake that has been crushed. Named Lontong Bengkalis because it comes from Bengkalis Island, Riau. Gomak is usually formulated directly on a plate by hand, according to the meaning of the word ‘gomak’ in the local language, which is ‘taken by hand’.
