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The ethnic group known as the Banjar people is mainly located in the South Kalimantan province of Indonesia, which is on the island of Borneo. They are renowned for their friendliness and hospitality, and they have a rich culture that includes traditional music, dance, and crafts. Additionally distinct and possessing special qualities of its own is the Banjar language. Because of the rich culinary traditions of the Banjar people in South Kalimantan, Indonesia, Banjar cuisine is well-known for its flavorful dishes. Soto Banjar, Liwet Rice, Sate Banjar, Pindang Banjar, and Ketupat Kandangan are a few of the well-liked dishes.

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One of Sabah, Malaysia's indigenous ethnic groups, the Kadazan people are mostly found in the western coastal plains, interior river valleys, and the foothills of the Crocker Range. Their customs are firmly anchored in agriculture, especially rice farming, and they have a rich cultural legacy. Sabah's geography and culture are strongly reflected in Kadazan cuisine, which reflects the customs and tastes of the Kadazan people and their way of life.

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One of Borneo's native ethnic groups, the Melanau are mostly located in Sarawak, Malaysia's coastal areas. The interactions with neighbouring ethnic groups and their coastal environment have left their rich and diverse culture. They were traditionally regarded as expert fishermen, rice farmers, and boat builders. Melanau cuisine is distinguished by its use of regional ingredients and cooking techniques, as well as by its flavorful and fresh seafood dishes. It showcases the gastronomic customs and cultural legacy of the Melanau community, who have a close bond with Sarawak's land and ocean.

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- Soto Banjar
- Liwet Rice
- Sate Banjar
- Pindang Banjar
- Ketupat Kandangan

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- Hinava
- Bambangan
- Tuhau
- Bosou

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- Umai
- Linut/Ambuyat
- Pansoh
- Serunding

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One of Indonesia's largest ethnic groups, the Bugis are mainly found in the province of South Sulawesi. They have a rich cultural history and are well-known for their prowess at sea, their traditional "rumah adat" homes, and their original dance and music. The Bugis culture has also impacted neighbouring nations like Malaysia and Singapore as well as other regions of Indonesia. The cuisine of the Bugis is known for its variety of flavours, which are frequently inspired by their maritime surroundings. Rice, seafood, coconut, and different spices are a few common elements in Bugis cuisine.

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Known by their common name, Sikhs, the Sikh ethnic group is a religious and cultural community that originated in the Punjab region of South Asia, which is currently split between India and Pakistan. The Guru Granth Sahib, the sacred text of Sikhism, is the focal point of the teachings of Sikhism, which is the world's fifth largest organised religion. Sikhs prioritise equality, service, and justice, and they believe in a single God. The Punjab region's agricultural past is reflected in Sikh cuisine, which emphasises filling and substantial meals. Staples include dairy products, rice, wheat, and maize. Sikh food is not just about the food; it's also about the spirit of generosity and community, with an emphasis on sharing, hospitality, and community.

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- Pallubasa
- Konro
- Pisang Epe
- Pallu Butung

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- Paneer Tikka
- Aloo Gobi (potato and cauliflower curry)
- Murgh Makhani (butter chicken)
- Gulab Jamun

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- Soto Banjar is known for its rich flavor and aromatic spices.
Typically, the soup has a transparent broth made of beef or chicken that has been flavoured with a mixture of spices, such as galangal, turmeric, and lemongrass, to give it a unique flavor.

- The spice paste, which is created by grinding together candlenuts, galangal, turmeric, garlic, and shallots, is one of the main ingredients in Soto Banjar. Before adding chicken or beef, this paste is sautéed until aromatic a to give it a unique flavor.

- Rice noodles (bihun), which are blanched separately and put at the bottom of the serving bowl, are frequently served with the soup.

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- A form of soup known as pallubasa is made with offal or beef and simmered in a flavorful, hot coconut milk broth. The meal is renowned for its flavorful, complex ingredients.

- Pallubasa's foundation is coconut milk, which is boiled with a variety of herbs and spices, including galangal, turmeric, lemongrass, and kaffir lime leaves. After that, the broth is added to the beef or offal, which is typically made up of organs like tripe, intestines, and lungs, and cooked until it is soft.

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- Raw fish salads, like hinava, are frequently served as an appetiser or side dish.

- To make Hinava, fresh fish (usually sailfish, mackerel, or tuna) is sliced thinly and marinated in a mixture of shredded bitter gourd, ginger, lime juice, and sliced shallots and bird's eye chilli peppers. Similar to ceviche, the acidity of the lime juice "cooks" the fish, and the additional components give the dish flavor and texture.

- Hinava is frequently topped with grated fresh coconut, chopped spring onions, and occasionally toasted grated bambangan seed, a type of wild mango found in the area.

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- Umai is a raw fish salad that is usually prepared with fresh fish, lime juice, shallots, chili peppers, and other seasonings.

- Umai is made by thinly slicing fresh fish, usually mackerel or other white fish, and adding lime juice, which denaturates the fish's proteins and "cooks" it. The lime juice gives the dish a tart flavour as well. To improve the umai's flavour, additional ingredients such shallots, chilli peppers, ginger, and occasionally lemongrass or torch ginger blossom are added.

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- Paneer tikka is made by marinating cubes of paneer cheese in a mixture of yoghurt and spices, skewering them, and then baking or grilling them until they are faintly charred on the edges and golden brown.

- Yoghurt, lemon juice, ginger-garlic paste, red chilli powder, turmeric, garam masala, and additional spices like cumin and coriander is commonly used in the marinade of paneer tikka.

- The paneer cubes are marinated for a while so the flavours may seep through, and then they are strung onto skewers with veggies like bell peppers, onions, and tomatoes for texture and flavour. After that, the skewers are baked in an oven, grilled over an open flame, or baked in a tandoor, a traditional clay oven, until the vegetables are soft and the paneer is cooked through.

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[EN] Recipe SOTO BANJAR - one of Indonesian chicken noodle soups, originated from South Kalimantan

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[EN] Recipe SOTO BANJAR - one of Indonesian chicken noodle soups, originated from South Kalimantan

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- Nasi Liwet, or Liwet rice, has rich and aromatic preparation, made with coconut milk and a variety of herbs and spices, is what makes it so distinctive. To give the rice a rich flavour and scent, it is usually cooked with shallots, garlic, lemongrass, galangal, bay leaves, and kaffir lime leaves.

- The word "liwet" itself describes a unique technique for cooking rice, usually in a clay pot or other traditional cooking utensil over a low flame so that the flavours gradually melt together. The end product is a fragrant, creamy rice dish that goes well with a range of side dishes, including salted fish, fried tempeh, fried chicken, or and sambal (chilli paste).

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Nasi Liwet / 印尼香饭/ How to Cook One pot Aromatic Rice 🍚

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Nasi Liwet / 印尼香饭/ How to Cook One pot Aromatic Rice 🍚

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- Ketupat Kandangan is a form of ketupat, a compressed rice cake that is used in many Indonesian dishes. In order to make Ketupat Kandangan, a mixture of rice and grated coconut is wrapped in palm or janur (young coconut leaves) to form a triangle or diamond-shaped pouch. A dense and compact rice cake is produced by boiling the pouch in water until the rice is cooked and the leaves solidify.

- Ketupat Kandangan's rice is frequently combined with grated coconut, which gives it a fragrant and mildly sweet taste. The rice cake also gains a light herbal scent from the wrapping of young coconut or palm leaves.

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Pallu basa asli Makassar, pallu basa toping kuning telur, kuliner unik khas Bugis makasar

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Pallu basa asli Makassar, pallu basa toping kuning telur, kuliner unik khas Bugis makasar

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Mengenal Makanan Khas Banjar: Ketupat Kandangan

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Ketupat Kandangan adalah makanan tradisional yang berasal dari daerah Kandangan, Kabupaten Hulu Sungai Selatan, Kalimantan Selatan, Indonesia. Ketupat Kandangan merupakan jenis ketupat yang khas dengan ciri khasnya sendiri.

Ketupat Kandangan terbuat dari bahan dasar nasi yang dikukus dalam anyaman daun kelapa muda yang membentuk segitiga atau belah ketupat. Anyaman daun kelapa memberikan aroma khas pada nasi ketupat dan memberikan tekstur yang unik saat dimakan.

Ketupat Kandangan biasanya disajikan dengan berbagai hidangan khas Kalimantan Selatan, seperti sayur lodeh, telur asin, sambal, atau masakan daging.

Asal Usul Ketupat Kandangan

Makanan tradisional seperti Ketupat Kandangan sering kali memiliki kaitan dengan sejarah dan kehidupan masyarakat setempat. Mungkin ada cerita atau legenda yang terkait dengan asal usul Ketupat Kandangan, tetapi informasi tersebut mungkin lebih terdokumentasi secara lisan dalam tradisi lisan masyarakat Kandangan.

Meskipun Ketupat Kandangan berasal dari daerah Kandangan, Kabupaten Hulu Sungai Selatan, Kalimantan Selatan, popularitasnya telah meluas dan dikenal di tempat lain di Indonesia. Ketupat Kandangan telah menjadi bagian dari warisan kuliner Indonesia dan sering ditemukan di berbagai daerah di Indonesia, terutama di Kalimantan Selatan dan sekitarnya.

Ketupat Kandangan dapat ditemukan di berbagai kota besar di Indonesia, terutama di daerah-daerah yang memiliki komunitas Kalimantan Selatan yang cukup besar. Selain itu, Ketupat Kandangan juga dapat ditemukan di restoran atau kedai makanan khas Indonesia yang menyajikan hidangan tradisional.

Popularitas Ketupat Kandangan tidak terbatas hanya pada daerah asalnya. Makanan tradisional seperti Ketupat Kandangan sering kali menyebar melalui migrasi penduduk atau perantauan. Orang-orang yang berasal dari daerah Kandangan atau memiliki ikatan dengan budaya Kalimantan Selatan dapat membawa tradisi dan resep Ketupat Kandangan ke tempat-tempat lain di Indonesia.

Selain itu, dengan semakin mudahnya akses informasi dan penyebaran budaya melalui media sosial dan internet, Ketupat Kandangan juga mendapatkan eksposur yang lebih luas di kalangan masyarakat Indonesia. Ini dapat meningkatkan kesadaran dan minat orang-orang di luar daerah Kandangan untuk mencicipi dan mengenal Ketupat Kandangan.

Dengan demikian, meskipun Ketupat Kandangan memiliki akar budaya yang kuat di daerah Kandangan, popularitasnya telah meluas dan dikenal di tempat lain di Indonesia, menjadikannya sebagai salah satu makanan tradisional yang diakui dan dinikmati di berbagai daerah.

Meskipun asal usul Ketupat Kandangan mungkin sulit ditelusuri secara spesifik, keberadaannya sebagai makanan tradisional yang khas menunjukkan pentingnya warisan kuliner dan kearifan lokal dalam mempertahankan identitas budaya suatu daerah.

Keunikan Ketupat Kandangan

Ketupat Kandangan memiliki beberapa keunikan yang membedakannya dari jenis ketupat lainnya. Berikut adalah beberapa keunikan Ketupat Kandangan:

1. Bentuk Segitiga: Ketupat Kandangan memiliki bentuk segitiga yang khas. Anyaman daun kelapa muda membentuk segitiga yang memberikan tampilan yang unik dan mudah dikenali. Bentuk segitiga ini menjadi ciri khas yang membedakan Ketupat Kandangan dari jenis ketupat lainnya yang umumnya berbentuk belah ketupat.

2. Aroma Daun Kelapa: Ketupat Kandangan dikukus menggunakan anyaman daun kelapa muda. Proses pengukusan ini memberikan aroma khas daun kelapa pada nasi ketupat. Aroma ini memberikan sentuhan yang khas dan menambah kenikmatan saat menyantap Ketupat Kandangan.

3. Tekstur Kenyal: Ketupat Kandangan memiliki tekstur kenyal yang unik. Nasi ketan yang dikukus dengan anyaman daun kelapa memberikan tekstur yang kenyal dan lembut saat dimakan. Tekstur ini menjadi salah satu daya tarik Ketupat Kandangan dan memberikan pengalaman makan yang berbeda.

4. Simbol Budaya dan Tradisi: Ketupat Kandangan juga memiliki makna simbolis dalam budaya dan tradisi masyarakat Kandangan. Makanan ini sering disajikan dalam acara-acara adat, perayaan, atau sebagai hidangan spesial saat Lebaran atau Idul Fitri. Ketupat Kandangan menjadi simbol persatuan, kebersamaan, dan identitas budaya masyarakat Kandangan.

Keunikan-keunikan ini menjadikan Ketupat Kandangan sebagai makanan yang istimewa dan menjadi bagian penting dari warisan kuliner tradisional Kalimantan Selatan.

Cek berita, artikel, dan konten yang lain di Google News

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Mengenal Makanan Khas Banjar: Ketupat Kandangan

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Mengenal salah satu makanan khas Banjar, Kalimantan Selatan, yaitu Ketupat Kandangan dengan penyajian dan keunikannya tersendiri

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- Sate Banjar is a well-known Indonesian meal sate, which is made of grilled or skewered beef accompanied by a tasty sauce.

- Turmeric, coriander, garlic, shallots, and lemongrass are a few examples of the spices that are typically marinated in chicken or beef when making sate banjar. The meat is marinated, then skewered onto bamboo sticks and roasted until cooked through and mildly charred over an open flame or charcoal grill.

- The distinctive peanut sauce of Sate Banjar, which is usually prepared with ground peanuts, coconut milk, palm sugar, tamarind, and different spices like cumin and coriander, is what makes it stand out.

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Resep Sate Banjar yang Enaknya Keterlaluan, MANTAP!

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Resep Sate Banjar yang Enaknya Keterlaluan, MANTAP!

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Check out this traditional dish of Sabah, East Malaysia made from fresh fish, lime juice, bittergourd and ginger

Preparation

1. Marinate
20 minutes
Marinate the fish with lime juice

2. Mixture
At least 20 minutes

Mix the slice bitter gourd in salt water to reduce bitterness and then drain it

Combine all ingredient

Season to taste

Chill in the chiller for at least 2 hours for better taste profile

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Check out this traditional dish of Sabah, East Malaysia made from fresh fish, lime juice, bittergourd and ginger

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Umai Udang | Makanan Tradisi Negeri Sarawak, Borneo (Sarawak Traditional Prawn Recipe) 🦐

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Umai Udang | Makanan Tradisi Negeri Sarawak, Borneo (Sarawak Traditional Prawn Recipe) 🦐

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Paneer Tikka Recipe | How To Make Paneer Tikka On Tawa | The Bombay Chef – Varun Inamdar

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Paneer Tikka Recipe | How To Make Paneer Tikka On Tawa | The Bombay Chef – Varun Inamdar

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- Konro, a kind of stew or soup made from beef ribs is renowned for its flavorful and soft meat.

- Beef ribs are usually marinated in a blend of spices, including coriander, galangal, lemongrass, garlic, shallots, and turmeric, to make Konro Bugis. After that, the ribs are simmered or grilled until they are soft and well cooked.

- After that, the ribs are cooked in a broth that is prepared with a variety of fragrant herbs and spices, including cardamom, ginger, cloves, cinnamon, and nutmeg.

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[EN] Recipe SUP KONRO - Indonesian beef rib soup, originating with the Makassarese people (Sulawesi)

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[EN] Recipe SUP KONRO - Indonesian beef rib soup, originating with the Makassarese people (Sulawesi)

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- A straightforward but delectable dish called Pisang Epe is created with grilled or pressed bananas and is served with sweet syrup.

- The Indonesian words "pisang," which means banana, and "epe," which denotes the grilling or pressing method, are combined to form the name "Pisang Epe". In the past, whole bananas were grilled or pressed until they were flat and faintly caramelised to make pisang epe.

- After being grilled or pressed, the bananas are served hot and drenched in a sweet syrup composed of coconut milk, palm sugar (gula aren), and occasionally grated coconut. The dish's inherent sweetness of the bananas is complemented by the syrup's deep, sweet flavour.

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Umai: A closer look at a true Melanau culinary gem | New Straits Times

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Umai: A closer look at a true Melanau culinary gem | New Straits Times

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SARAWAK, a land brimming with culinary treasures, introduces us to the humble yet mouthwatering delicacy known as 'Umai.' Rooted in tradition and embraced by the Melanau community, this raw fish salad has evolved from a dish served among fishermen at sea to a beloved culinary gem available at local food stalls across Sarawak.

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- A delicious treat called Pallubutung is created with dough made of glutinous rice flour and filled with a mixture of grated coconut, palm sugar, and occasionally sesame or peanuts.

- It is made by combining glutinous rice flour with water to form a dough that is malleable and silky. Next, flatten the dough into circles by dividing it into small sections. Place a dollop of the sweet fillingin the middle of each dough circle.

- Then, the dough is folded and sealed to completely contain the filling, creating a shape that resembles a little dumpling. After that, the filled dough parcels are steamed until the filling is mushy and gooey and the dough is cooked through.

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- A variety of wild mango known as bambangan is indigenous to the Borneo island state of Sabah in Malaysia.

- The bambangan fruit has a thick, greenish-yellow skin and is spherical in shape. The meat is tender and fibrous inside, with a flavour that is tangy-sweet and slightly sour. When ripe, banbangan fruit is usually eaten fresh, but it can also be utilised in a variety of savory and sweet recipes.

- Bambangan is used in pickles, relishes, and condiments is common.

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- Tuhau is made from the tender shoots or buds of the ginger torch plant (Etlingera coccinea or Etlingera elatior), which is a type of ginger plant native to Southeast Asia.

- The ginger torch plant's fragile shoots are picked, then thinly sliced or shredded to make tuhau. After that, the slices are typically left to ferment for a few days to a few weeks, depending on the location and the individual's preferences.

- Tuhau acquires a crisp texture and a pronounced tangy flavour after fermentation.

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- Pindang Banjar is a well-liked fish soup in the area that has flavor and scent.

- Fish (usually freshwater fish like patin or baung) is simmered in a broth seasoned with tamarind, chilli, turmeric, ginger, lemongrass, and other aromatic spices to make pindang banjar. These components work together to give the soup its unique sour and spicy flavour. The fish is cooked to a delicate texture and absorbs the flavours of the cooking liquid.

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Sambal Tuhau Berapi Sedap & Mudah Buat Sendiri |Wild Ginger Sambal| Sabahan Traditional Food #tuhau

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Sambal Tuhau Berapi Sedap & Mudah Buat Sendiri |Wild Ginger Sambal| Sabahan Traditional Food #tuhau

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- Bosou is a fermented cuisine mostly consists of rice, salt, and raw freshwater fish.

- Bosou is made by combining raw freshwater fish (often tamban, a tiny fish) with cooked rice and salt. The mixture is then firmly packed into a container, which can be a plastic container or a bamboo tube, and allowed to ferment for a few days to several weeks.

- Lactic acid bacteria that are naturally found on fish and rice start the fermentation process, giving the food a sour and pungent flavour.

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-vLinut is a type of porridge made from pounded rice or rice flour, which is then cooked with water to form a thick, creamy consistency.

- Rice must first be soaked in water for many hours or overnight in order to prepare linut. After that, the soaked rice is drained and crushed using a mortar and pestle to a rough pulp. After that, water is added to the ground rice paste to create a thick batter. Cook over low heat, stirring constantly, until the batter thickens and takes on the consistency of porridge.

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Cara buat Linut / Ambuyat || Cara makan Linut || How to make Linut @ Ambuyat

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Cara buat Linut / Ambuyat || Cara makan Linut || How to make Linut @ Ambuyat

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- Pansoh is a cooking method that involves cooking food, often chicken or fish, in bamboo tubes over an open fire.

- The primary ingredients, like chicken or fish, are combined with flavorful herbs, spices, and occasionally vegetables to make pansoh. Lemongrass, ginger, garlic, shallots, chilli peppers, and turmeric leaves are typical components. After that, the mixture is placed within bamboo tubes and sealed to keep the contents from escaping while boiling with tapioca or banana leaves.

- After that, the bamboo tubes are set over an open flame or charcoal grill, enabling the food to cook slowly inside the bamboo and giving it a distinct, smokey flavour.

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- Serunding is a type of savory shredded meat floss that is commonly served as a condiment or side dish.

- Meat, usually chicken or beef, is cooked until soft and then finely shredded to make serunding. After that, the shredded beef is cooked until it is dry and fragrant using a variety of spices and coconut milk. Dried chilli peppers, shallots, garlic, ginger, lemongrass, and turmeric are among the common spices used in Serunding Melanau. The cooked Serunding is placed in an airtight container and allowed to cool.

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- Aloo gobi is a popular Indian vegetarian dish made from potatoes (aloo) and cauliflower (gobi), cooked with various spices to create a flavorful and comforting dish.

- Diced potatoes and cauliflower florets are first parboiled to soften them somewhat before being used to make aloo gobi. After that, they are sautéed in oil or ghee with a mixture of spicy spices such chilli peppers, cumin seeds, turmeric, coriander, ginger, and garlic. The potatoes and cauliflower are cooked until they are soft and the flavours of the spices permeate the meal.

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Aloo Gobi | Potato & Cauliflower Stir Fry | Easy To Make Main Course Recipe By Ruchi Bharani

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Aloo Gobi | Potato & Cauliflower Stir Fry | Easy To Make Main Course Recipe By Ruchi Bharani

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- A well-liked North Indian dish called Murgh Makhani, or Butter Chicken, is renowned for its creamy, rich tomato-based sauce and soft chicken chunks.

- Boneless chicken pieces are marinated in yoghurt, lemon juice, and spices including cumin, turmeric, chilli powder, and garam masala to make Murgh Makhani. Then, the chicken is grilled or cooked in a tandoor, a traditional clay oven, until it is soft and lightly browned.

- In the meantime, sauté onions, garlic, ginger, and spices in butter or ghee until fragrant. This creates a creamy tomato-based sauce. The mixture is then cooked with pureed tomatoes until the sauce thickens.

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- Gulab jamun is a popular Indian sweet dessert made from milk solids, traditionally khoya (mawa), which are kneaded into a dough, shaped into small balls, and deep-fried until golden brown. Once fried, the balls are soaked in a sugar syrup flavored with rose water, cardamom, and saffron, giving them their distinctive sweet and floral taste.

- Often served warm, gulab jamun is topped with chopped nuts like pistachios or almonds.

- The term "gulab jamun" comes from two words: "jamun," which describes a kind of Indian fruit that resembles the dessert in size and shape, and "gulab," which means rosewater. The spherical shape and aromatic syrup of the sweet are reflected in the name. Because of its rich flavour and velvety, melt-in-your-mouth texture, gulab jamun is highly prized.

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5 Resep Masakan Khas Banjarmasin, Ada Soto dan Pindang Patin yang Lezat

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Jakarta, Beritasatu.com - Banjarmasin merupakan kota di Kalimantan Selatan yang kental akan budaya. Namun, wilayah ini juga terkenal akan kuliner tradisonalnya.

Masakan khas Banjarmasin tidak hanya sekadar memanjakan lidah, tetapi juga beragam. Berikut lima resep masakan khas Banjarmasin yang bisa Anda coba di rumah.

1. Soto Banjar
Bahan-bahan:
500 gr daging sapi.
2 liter air
2 batang serai, keprek.
3 lembar daun salam.
3 lembar daun jeruk.
2 sdm minyak goreng.
2 sdm kecap manis.
2 sdm air jeruk nipis.

Bumbu halus:
10 bawang merah
5 bawang putih.
1 sdt garam, lada bubuk, dan kaldu bubuk.
1 sdt ketumbar.
1 sdt jintan.
1 ruas kunyit.

2. Pindang patin
Bahan-bahan;
500 gr ikan patin.
1 liter air.
2 batang serai, keprek.
3 lembar daun salam.
3 lembar daun jeruk.
2 sdm minyak goreng.
2 sdm air jeruk nipis.
1 sdt garam, lada bubuk, dan kaldu bubuk.

3. Satai Banjar
Bahan-bahan:
500 gram daging sapi.
1 sdt lada bubuk bubuk
1 sdt ketumbar bubuk.
1 sdt kunyit bubuk.
2 sdm bawang merah goreng.
200 gr kacang tanah, sangrai.
Gula merah secukupnya.
1 sdt garam.
1 sdt air jeruk nipis.
Tusukan satai.

Cara membuat:
1. Potong daging sapi menjadi dadu kecil. Lumuri dengan air jeruk nipis, garam, merica bubuk, ketumbar bubuk, dan kunyit bubuk. Diamkan selama 30 menit.
2. Tusuk daging sapi atau ayam dengan tusuk satai. Panggang hingga matang.
3. Haluskan kacang tanah, tambahkan gula merah, garam, dan air jeruk nipis. Aduk rata.
4. Sajikan satai dengan bumbu kacang.

4. Ketupat kandangan
Bahan-bahan:
500 gr beras ketan.
1 liter santan.
2 lembar daun pandan.
1 sdt garam
5 lembar daun kelapa, dibentuk menjadi segitiga.

5. Mi bancir
Bahan-bahan:
250 gram mi kuning (bebas merek).
50 gram kol putih, potong-potong.
2 sdm minyak goreng.
7 bawang merah.
4 bawang putih.
400 ml air kaldu ayam kampung (opsional).
2 sdm saus tomat.
1 sdm kecap manis.
1/2 sdt garam.
1/2 sdt gula.
Bawang merah goreng, secukupnya.

Cara membuat:
1. Rebus mi kuning hingga matang. Tiriskan dan sisihkan.
2. Tumis bawang merah dan bawang putih hingga harum.
3. Tambahkan kol dan tumis hingga layu.
4. Masukkan air kaldu ayam kampung, saus tomat, kecap manis, garam, dan gula. Aduk rata.
5. Tambahkan mi kuning yang sudah direbus dan aduk hingga rata.
6. Masak hingga bumbu meresap.
7. Sajikan mi bancir khas Banjarmasin dengan taburan bawang merah goreng.

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5 Resep Masakan Khas Banjarmasin, Ada Soto dan Pindang Patin yang Lezat

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Banjarmasin merupakan kota di Kalimantan Selatan yang kental akan budaya. Namun, wilayah ini juga terkenal akan kuliner tradisonalnya.

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1) Banjar Traditional Food
2) Bugis Trsditional Food
3) Kadazan Traditional Food
4) Melanau Traditional Food
5) Sikhs Traditional Food

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RESEP PALLU BUTUNG KHAS BUGIS MAKASSAR SUPER MUDAH DAN EKONOMIS

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RESEP PALLU BUTUNG KHAS BUGIS MAKASSAR SUPER MUDAH DAN EKONOMIS

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Recipe | Bosou sayur ikan masin (Sabahan traditional side dish)

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Recipe | Bosou sayur ikan masin (Sabahan traditional side dish)