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Manday is the final traditional dish from South Kalimantan. This dish is created with cempedak skin, also known as tiwadak by the locals. Thus, cempedak skin is first preserved by mixing it with salt, after which it is placed in a jar and sealed shut. Manday is typically prepared by frying, but some people also bake it or use it as a curry foundation.

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Buras resemble pundut in look. The peanut sauce that is used to serve buras, which has a sweet and spicy flavor, is what distinguishes it from other dishes. In South Kalimantan, buras are typically eaten during breakfast.

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One of the legendary delicacies of South Kalimantan is pundut. Even the word "pundut" itself means "wrap" in the Banjar language. Pundut is rice that has been wrapped in banana leaves and steam-cooked.

Banana leaves are packed with rice and coconut milk before being steamed. The coconut milk fat is where this food's uniqueness lies. Pundut is typically eaten with habang (red) seasoning by locals.

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This yellow rice is a little different from other yellow rice. The side dishes chosen create the distinction even though the rice is both yellow in hue. You notice, the incredibly wonderful side dish of habang (red) cooked haruan fish is used with this yellow rice.

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South Kalimantan's traditional cake is called amparan tatak. Slices of banana and jackfruit are baked inside this cake, which is constructed with a base of rice flour and coconut milk. These components give amparan tatak its mouth-coating sweetness and stickiness.

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One of South Kalimantan's distinctive fruits is kalangkala. Kalangkala initially resembles a longan fruit. However, if you look closely, you'll notice that when this fruit is mature, it has a spherical, pink shape. The soft, avocado-like flesh has a pleasant flavor.

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A popular South Kalimantan dish called gangan humbut is made with beef rib pieces that have been processed with local spices and bamboo shoots. It pairs well with lontong or ketupat because of the savory flavor and strong spice flavor. Usually, gangan humbut is served during the Ramadan month or at special occasions like weddings.

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Fish that has been preserved is the main component of the dish known as iwak pakasam or iwak basamu. This fish is preserved using a quite unusual method that includes salt, turmeric, and rice that has first been roasted and then coarsely pulverized.

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A unique dish from South Kalimantan's Kandangan region is called ketupat Kandangan. As the name suggests, the major component of this dish is ketupat rice, which is paired with haruan fish or snakehead fish and served with a coconut milk sauce. The tongue wags in response to the flavor.

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Soto banjar is the first typical dish from South Kalimantan. Yes, this particular food is already well-known and a favorite of many individuals, as was said above. The flavor and scent of the soup are two characteristics of soto banjar. This is soto banjar, which contains a variety of spices like cinnamon, nutmeg, cloves, cardamom, and star anise.

Shredded chicken, sliced duck eggs, carrots, glass noodles, and cakes can all be found in a plate of soto banjar. The consistency of the soup also varies; some are thick and some are slightly murky.