BITING SENSATION FROM KALIMANTAN

 

 

The various ethnicity of Indonesia reveals a multi - faced, multi cultural nation rich in heritage. One destination that sholud be visited is the largest island in the world. Kalimantan consist of various ethnic groups , each with their own distinct cultures. The cultures collide in Kalimantan creating unique tradition and culture.

Exploring the lives of the people Of Kalimantan is endless. Located on the equator , it is not only rich with natural resources, but Kalimantan also boast a wide variety of delicacies . Although they only utilize simple ingredients , the food is able to wake up and make eager any tastebuds. Enjoy the delicacies of Kalimantan , from the secret recipes of Pontianak, to the food of the Banjar people.

FISH IN A BLANKET

( Botok Kalimantan Barat )

Ingredients :

2 1/2 ginger, peeled and sliced

1 lemon grass, bruised and sliced

2 1/2 cm greater galangal, peeled and sliced

1 coconut ,peeled, grated at its longer side, fry dry

2 turmeric 1 leaves, finely sliced

2 lesser galangal leaves , finely sliced

500 gram spanish mackerel, diced 1cm cubes

Raffia fiber

20 mengkudu ( morinda citrivolia ) leaves, to wrap

1 liter tich coconut milk, from 1 coconut

1 table spoons granulated sugar salt to taste

20 red bird's eye chillies

Spice paste :

1 teaspoon coriander

1/2 teaspoon cumin

1/2 teaspoon ground pepper

10 shallots

6 cloves garlic

salt to taste

Mix well ginger, lemon grass, greater galangal, fry dried coconut, tumeric leaves, lesser galangal leaves, and mackerel. Take 2 tablespoon fish mixture and place it in the center of clean mengkudu leaf. Wrap and secure with fibre. Boil in coconut milk. Season with sugar and salt . Stir well. Put chilles and simmer until done . Make : 20 pieces.

PINE APPLE STEW

( Pecrik Nenas )

Ingredients :

3 tablespoon vegetable oil ,to saute

5 shallots , peeled and sliced

3 cloves garlic ,peeled and sliced

2 1/2 cm cinnamon

5 cloves

2 cardamoms

1 star anised

1 pineapple ,peeled and sliced and cut in 1 cm cubes

500 ml coconut milk ,from 1 coconut

Spice Paste :

1 tablespoon coriander

1/2 tablespoon cumin

1/2 teaspoon anised

1/2 teaspoon ground nutmeg

2 1/2 cm fresh ginger

2 1/2 cm fresh turmeric

20 red chillies

salt to taste

Saute shallots and garlic until fragrance. Grind all spice . Add ground spices paste ingredients ,cinnamon and star anised. Stir well. Gradually ,pour coconut milk. Continue stirring until boiled . Put pineapples cubes. Simmer until the pineapple is tender . Garnish with cinnamon stick and serve .

 

BANJAR SATAY

( SATE BANJAR )

Ingredients :

500 gram boneless chicken breast, diced in 1 cm cubes

2 tablespoon butter

5 tablespoon sweet soy sauce

satay skewer

Peanut Sauce

2 tablespoon vegetable oil, to saute

500 gram peanut, fried

3 gloves garlic

10 red chillies

2 tablespoon granulated sugar

salt to taste

300 ml water

Marinate chicken breast in butter and soy sauce mixture for about 20 minute. Grind peanut , garlic and chillies using granite pastle, then saute until fragrance. Gradually pour water . Season with sugar and salt. Stir well. Boil the sauce until thickened . Place marinated chicken vubes onto satay skewrs. Grill over hot charcoal until cooked and golden brown.

 

CUCUMBER SALAD

( Salada Mentimun )

Ingredients :

250 gram cucumber, peeled and cut in 1 em squared

100 gram lecttuce, cut

3 boiled egg, peeled and cut at its length

50 gram white hard tofu ,fried and diced

1 stem chinese celery, finely cut

Dressing :

2 tablespoon vegetable oil, to saute

50 gram dried shrimp, fry dry

5 red chillies

200 gram sweet potatoes, steamed and purred

2 tablespoon vinegar

50 gram granulated sugar

salt to taste

50 ml water

Hot sauce : Grind well dried shrimp and chilles using a granite pastle. Saute until frangrance. Pu pureed sweet potatoes. Mix well season with vinegar, sugar and salt. Gradually add water and stir well.

Salad : Arrange cucumber ,lettuce, tofu ,and boiled eegs on a serving plate. Pour hot sauce dressing over salad and garnish with chinese celery.