Green Pinch Cake, West kalimantan

Assalamualaikum Wr.Wb

Perhaps this is one food that familiar sound in your ears, because it is known everywhere. But I will try to share a little info that I know about this one meal is Green Pinch Cake.

Green Pinch Cake is a cake with a unique flavor and soft texture. cake with a diameter of about 4 cm using a mixture of milk and wheat flour as the main ingredient that is safe pinch cake in consumption in each circle. It feels soft and sweet often made everyone who saw it wanted to immediately eat it. This unique name you may also be able to imagine how it tastes delicious, especially when eaten with a cup of hot tea in the afternoon either, or in the morning. Even this tiny cake can also be a snack in the middle of her beloved family.

Egg Tart, Pontianak

Assalamualaikum Wr,Wb

Pontianak city the equator is not enough diversity of its population but  also the diversity of food. This time it caught my attention, namely tarts or also known as egg tarts. Cake is a typical food Pontianak, but are familiar everywhere so it was not too difficult to find. Cake is a food that is perfectly suited to our tastes. Anyone can enjoy it because this cake has a good taste with a sweet flavor that fits well has a very soft texture. This cake is made with a mixture made with eggs and cake is a cake types of milk so that food can also be referred to as milk and egg tarts. Cake this one also can be used as souvenirs for your family is waiting at home when you visit the area Pontianak.

Head Catfish Spicy Sour

These food is a daily food that all people are familiar with it, this food fits in well to eat with rice or without rice. Not much I can explain but for those of you who are intending to try to make this dish at home, we provide guidelines on how to cook it. Here's the explanation:

Lempok Durian, Pontianak

Pontianak, equatorial city located in the equator. Pontianak is composed of diverse ethnicities and tribes. Not surprisingly, the province has once  interesting culinary lovers can indulge tongue.In this occasion I will share about food is a mainstay of society Pontianak is Lempok Durian. Lempok is typical comestible Indonesia originating from durian.

Dry Noodles, Singkawang, West Kalimantan

Singkawang, one of the city located in West Kalimantan. The city is known as the Amoy city because of the many ethnic china who live here. Because of the dominance of china society so I found the food that characterizes this town, call it dry noodles. Dry noodles are sold by china but readers do not have to worry about food contaminated with pork as diner owner is a Chinese descent who converted to Islam.

Garih Batanak, Boiled Salted Fish

Although the food is not very well known outside the region of southern Kalimantan, but the food is enough to enjoy doing some societies in South Kalimantan.

Not much explanation I can give of this food, because the food is just home-made meals and every housewife will probably be able to create the recipes more delicious and interesting than I described in this post.

Ruan Habang Seasoning, Banjarmasin

Assalamualaikum Wr.Wb
Banjarmasin one of the provinces in the island kaliamantan known as the city of a thousand islands is already no stranger to our ears. Banjarmasin is a delta cities or islands consist of at least 25 small islands (delta) which are parts of the city separated by rivers including Tatas island, island kelayan, Roving Rantauan islands, islets and other personnel-lain.Selain have many island, Banjarmasin also not inferior to culinary tourism.

Bubur Gunting or Scissors porridge

Scissors porridge usually has a thick sauce has a sweet taste because it is made from green awning and starch. The food is indeed very unique and delicious, you too can make it and enjoy it with his own hand processed so you do not have to buy outside the home. To process these foods is very easy and simple. For those of you who want to make it, please see the recipe and a way of making porridge scissors which we will describe below.

Tempoyak, Fermented Durian

Tempoyak is a food thaat is well known in Kalimantan, Palembang, and Lampung. These foods are foods made from durian which difermentasidan can eat with rice if it has been processed.

Tempoyak has been narrated in The Tale of Abdullah as a daily food Terengganu residents.

Kwe Cap, Shahe Fen Soup with Broth and Slices of Pork

Maybe you will feel strange and unfamiliar when they hear the name of this food. Kwee cap is a food made of made of such kwee tiau formed rounded up a little roll. It feels soft and chewy when chewed is perfect paired with crackers PIG SKIN !!!!!! cooked until fluffy and tender. Kwee cap can also be added soya beans and tofu. As a complementary seasonings available pepper, garlic oil, and chili. All the ingredients make this dish so savory, spicy, and warm.

Pengkang, Roasted Sticky Rice with Shellfish Sauce

If you have a long time cruising in Pontianak, try to continue your exploration to the north of Pontianak path towards Mempawah. Approximately one hour after the town of Pontianak precisely Peniti area, there Siantan Resto Pondok Pengkang which sells typical comestible is Lemper or Pengkang.

Throw is made from sticky rice filled with dried shrimp in it and then wrapped in banana leaves to form a cone, and tied with bamboo then roasted. This Pengkang served with chili sauce or chili sauce mussel shells that are common in coastal areas.

Peter's Ice Cream (St.Peter)

The origin of naming of Peter's Ice Cream is the location which is right in front of St . Peter's schooling at Jalan Karel Satsuit Tubun, Pontianak. This ice cream has been there since 1971, the specificity of this culinary is the softness of ice that is presented in several variants begin from

chocolate, vanilla, strawberry, durian, cempedak, nangka are all made up at home.

Bananas Gapit, Samarinda, East Kalimantan

Bananas Gapit - never heard of this food? Create a new you've heard I will share a little info. Bananas clamp is typical food from East Kalimantan is very well known and popular in the region. As its name "banana pinchers" main ingredient is a half-baked banana but Yag made herein are made from bananas to make banana fried in general (kepok banana, banana studio, or it could be a banana horn) whose ripening processes with roasted while digapit, then in push up flat and then mixed with a specific sauce. Pinchers comes from Banjar and Kutai which means Pinch. In the area of Samarinda, this meal can we find in the roadside, especially in the area of edges, Mahakam river.

Dandito Special Crab Sauce, Balikpapan, East Kalimantan

Assalamualaikum Wr.Wb
As we know that each region would have a typical meal each. Is not inferior to other provinces in Kalimantan Barat this time I will share information about the typical food of Balikpapan.

Apam Barabai, Banjarmasin, South Kalimantan

Assalamualaikum Wr.Wb
It's been a long time to me not share anything for you readers. Today I would like to share again of course about food of Kalimantan.

Apam Barabai - South Kalimantan. Apam Barabai the wrong food specialties Barabai society, in one of the provinces of West Kalimantan. Apam Barabai a wet cake made from flour, sugar and other ingredients. This food-shaped thin, colored red-brown or white sugar used in accordance with the time of manufacture. Food texture is very soft, so tasty on the tongue.

Ayam Cincane from East Kalimantan

Cincane chicken is a dish typical of East Kalimantan. This dish is often found in big events, such as weddings and welcoming the honorable guests. In addition, these dishes can also be found in some food stalls or restaurants. Chicken meat served with reddish spice make its own distinctive characteristics of Chicken menu Cincane.  As a complement, the menu is usually served with chili sauce made from red pepper, cayenne pepper, red tomatoes, and salt. To make it more tasty, in that sauce was given a little lime juice also.

Gence Ruan

Gence Ruan is the name of  dish that a bit strange to us. This dish comes from East Kalimantan with fish as the main ingredient  haruan or gabus fish that cooked using soasoning. Tasty and delicious.

Materials / ingredients:

• 2 tails (200 grams) regenerations fish (catfish)
• 1 teaspoon sugar
• 3/4 teaspoon salt 
• 1/2 teaspoon seasoning
• 75 ml of water 

Pundut Pisang, Banjarmasin Cake

Pundut pisang is a traditional dish from Banjarmsin, South Kalimantan. this cake wrapped in banana leaves is similar with banana cake in usual or nagasari from central java. It's just a different form of the wrapper.

Materials / ingredients:

• 3 bananas kepok, each cut in two, cut into pieces
• 200 grams of rice flour

Soto Manggala, Pangkalan Bun's Food

Soto Mangala is a typical soup Pangkalan Bun, Central Kalimantan. This soup is made from cassava. It was named Soto manggala because people of Pangkalan Bun mention cassava by name manggala . How to eat this soup is also different, this soup is not eaten with rice, but with cassava. And the meat used in this soup is also different, they use chicken legs. So unique, these foods are also able to get a WALLS record in 2009.

How to make soup is very unique manggala dan berbeda by making a kind of soup lamonga or well-soto soto soto buffalo and others, it replaced rice by cassavas or potatoes we used to know it as Singkong.

Amplang, Fish Creaker

Amplang is one snack of East Kalimantan, in the city of Samarinda and Balikpapan. This snack made from fish, and outside the ordinary East Kalimantan called it fish crackers. Now, Amplang is very easy to find everywhere because this business has entered the  Amplang export market. Amplang also one of the foods that are often used as souvenirs of KALTIM. The savory and delicious taste make this fish crackers known by the people of Indonesia.

Amplang is a kind of crackers made from a mixture of tapioca flour, spices, and flat fish or mackerel the local fish of the Mahakam River or River Reef Mumus. Flat fish or mackerel are what makes Amplang so savory and crispy when bitten. Actually, there is no necessity to use both types of fish such as basic materials. Other types of fish can be used, such as regenerations fish (catfish), but it will be very different in taste.

Aloe Vera Ice

Assalamualaikum.

Hi how are you readers who may still stay in front of the laptop to search for information about our local food and drink.

Have you ever thought what would happen if we eat without drinking, of course difficult is not it? eat without drinking it like wearing no pants, incomplete bkan? eat of it, I will share the information to the reader about the local drink of course fresh and beneficial to us all. We call this drink tongues of men. Why this is so, is not the man we greet familiar with crocodiles? so no one not fresh drink we call him, or rather ice tongue ice libad crocodile?

Ongol-Ongol Hunkwe

Assalamualaikum, hope Allah SWT always blessing us.

I’m Ellyani Safitri will share again to the  readers about ours  local foods. The foods that has become a common foods for us. For this discussion I will share the food that is usually always there for iftar menu. Yap, my mother is out with a menu that I like to break the fast, we call it the sweet soft-ongol ongol.

Ongol-ongol is a flour-based foods. This food is a food that is simple, but behind its simplicity it ongol-ongol has a soft texture and delicious flavor.On the other hand, it turns out that the snacks market is not too difficult to make. That means readers can easily try to make it by yourself .The basic material of ongol-ongol

Klepon Gula Merah

Assalamualaikum wr.wb

I’m Ellyani Safitri will share one more information  to the readers about Kalimantan traditional foods.In this occasion I will discuss the foods that are not foreign that we hear. These foods oval shape, there is a core of brown sugar and a sprinkling of grated coconut in it on the outside. Have guessed? Yap. We called klepon.

Klepon are foods that belong to the group of traditional snacks. The food is made from glutinous rice flour are shaped like small balls and filled with brown sugar and boil in boiling water.

The Taro Tendrils

Sulur Keladi

Assalamualaikum. Hopefully Allah mercy and blessings us.

Back again I greet readers. Already missed it feels like to share info to readers. Therehave been many tastes of ideas that I want to pour the readers. Not satisfied with     what I shared earlier about how delicious vegetable taro stems. As with taro stems, onthis occasion I will be back to share the info but this time on the vine taro. How interesting is not it? Certainly readers have been very curious and wondered what it was like tendrils that taro stems, how to cultivate it.

Sotong Pangkong, Special Culinary Pontianak

Sotong Pangkong, people in Pontianak called it.It is a typical food Pontianak only found when ramahdhan, and several days only. Sotong Pangkong made from dried cuttlefish / squid and then burned using charcoal. The way to make it is quite unique. Dried cuttlefish which has burned proficiency level will be pangkong (hit) using paddle to produce savory flavor of the cuttlefish.

Kerupuk Basah, Kapuas Hulu's Meal

Temet, said the people in Putusibau and Kapuas Hulu in generally, none other is the name of meal with fish as the main food raw materials. Regular wet crackers made with basic ingredients of freshwater fish. But the most delicious fish in the tongue is Belidak fish (Notopetrus chitala HB ). This exotic fish are often found in the Kapuas River in the vicinity of Lake Sentarum. Wet crackers own name in the trade connotation is less striking than empek-empek Palembang, or a cool name for raw fish Japanese sushi.

      

The food is unique and simple, slightly chewy but savory taste with freshwater fish that feels thick. Kerupuk basah is delicious when dipped in gravy or sauces.

Kerupuk basah  Materials : 

·         1 Kg of fresh meat Belidak fish (can be replaced with Tenggiri or Toman fish)

·         500 Gr sago flour / starch white