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Thekiantra Morriston
Published: 22 Sep 2022

Special Food of Each Province of Indonesia, Part 2

Hi Neighbors, Indonesia, which has a very diverse food taste, is one of the prides of this spice country. Each region has a special taste on the tongue of the audience. Therefore, we have collected the Special food of each province of Indonesia which of course you need to try.

Kalimantan Barat - Pengkang

What is meant by Pengkang?
Pengkang is a dish made from glutinous rice with shrimp stuffing which is wrapped in banana leaf wrap and steamed. After that Pengkang is clamped with bamboo, then burned with coconut shell coals while occasionally smeared with coconut oil which produces a distinctive taste and aroma.

Kalimantan Timur - Ayam Cincane

Cincane chicken is a typical dish from East Kalimantan. This dish is often found at large events, such as weddings and welcoming guests of honor.

Kalimantan Selatan - Soto Banjar

Soto Banjar is a typical soup of the Banjar tribe, South Kalimantan with the main ingredient of chicken and has a fragrant aroma of spices such as cinnamon, nutmeg, and cloves. This soup contains shredded chicken, with the addition of cakes, boiled potatoes, boiled eggs, carrot pieces and diamonds.

Kalimantan Tengah - Wadi

Wadi Patin is made from fermented catfish meat, this traditional Palangkaraya cuisine gives you a salty and sour taste. Usually this traditional Palangkaraya food is cooked by frying and steaming.

Kalimantan Utara - Tumis Kepah

is the name of the traditional culinary city of Tarakan. Kapah is a food ingredient that contains a lot of protein. This culinary is perfect for those of you who want to meet the supply of protein in the body. Kapah is usually served in the form of stir-fry. Sauteed with shallots, garlic, then added with lime sauce.

Banten - Sayur Besan

It is named Sayur Besan because it is served at the wedding from the bride's side to the groom's parents.
The ingredients used are trubuk, petai, potatoes, and vermicelli. Some other ingredients can also be added, such as carrots, chickpeas, and shrimp.

DKI Jakarta - Soto Tangkar

The fragrant aroma of the Soto Tangkar culinary comes from the stir-fried red spices and various spices. Some of them include candlenut, cumin, shallot, garlic, curly red chili, turmeric, ginger, and cardamom.

Jawa Barat - Batagor

In general, batagor is made from softened tofu and stuffed with a dough made from mackerel fish and tapioca flour and then formed into balls that are fried in hot oil for a few minutes until cooked. Another variation is dumplings, fried and served with batagor and combined with peanut sauce, sweet soy sauce, chili sauce, and lime juice as a complement.

Jawa Tengah - Bandeng Presto

Milkfish presto is milkfish cooked in a pressure cooker. The pressure cooker produces high pressure steam. This will make the fish meat soft. Not only the meat, the fish spines will be softened.

DI Yogyakarta - Gudeg

Gudeg is a special dish from Yogyakarta and Central Java Province made from young jackfruit cooked with coconut milk. It takes hours to make this dish. The brown color is usually produced by teak leaves that are cooked together.

Jawa Timur - Rawon

The meat for rawon is generally beef cut into small pieces, mainly the brisket. The soup seasoning is very typical of Indonesia, which is a mixture of shallots, garlic, galangal (laos), coriander, candlenut, lemongrass, turmeric, chili, kluwek, salt, and vegetable oil. All these ingredients are mashed, then sauteed until fragrant. This spice mixture is then added to the meat stew broth along with the meat.

Those are special food of each province of Indonesia. So Neighbors? Interested in trying quality homemade food from Kokikan? There's no need to be afraid! because with Kokikan you can try home-cooked food around you which of course has a varied taste. Don't forget to comment and share this article. To read more Articles visit our Blog and stay tuned on our Social Media Instagram and Twitter. Cheers Neighbors!

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