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

Vegetable Taro Stem

Assalamualikum wr.wb

Hi readers, how is it going? I hope we all are always in the protection of Allah, my happy back Ellyani Safitri and my friend Andini Novica Resti will return information to the readers all about traditional foods in West Kalimantan which may not have been known by previous readers.

Readers need to know, in addition to sharing information about traditional foods from West Kalimantan, we also will share with you how to make and what materials are needed.

Taro Plants

Coconut Grated Serundeng

Serundeng - is a traditional food that is often used as a side dish nasi.Serundeng is one of the many typical dishes are usually used as a topping for side dishes. This kind of snacks made from grated coconut as the main ingredient. Then given an additional seasoning mashed like onion, garlic, chilli, turmeric, sugar, coriander and other supplementary materials are subsequently fried or roasted until yellowish.