Traditional food ketupat banjarmasin Kandangan (South Kalimantan)

KATUPAT KANDANGAN

Ketupat Kandangan cuisine, is a typical food from southern Borneo Kandangan City District Upper South River.For the tongue of Banjar, katupat Kandangan a preferred food, especially for breakfast so Katupat Kandangan food stalls spread everywhere in the city of Banjarmasin either alone, or in the home town of the Kandangan cuisine.

For people eating Kandangan should use a hand, because if you use it less tasty spoon, while the others were still using a spoon.

The hallmark of this food is rice cake which split apart and then presented to the new plate or bowl given gravy made ​​of coconut milk is thick, and must use Haruan well with fish head, tail, or middle of the meat, or fish entrails (mixed grated egg Haruan fish).

Another side dish that can be used only chicken eggs or duck eggs. 
ingredients: 
* 6 pieces of diamond, cut into pieces 
* 750 grams of fresh catfish, discarded his head 
* 1 teaspoon tamarind 
* 1 teaspoon salt 
* 1 teaspoon lemon juice 
* 5 pieces of lime leaves, torn 
* 2 stalks lemongrass, crushed 
* 1,500 ml coconut milk from 1 coconut 
* 6 tablespoons oil for sauteing

Spices: 
* 10 grains of red onion 
* 4 cloves of garlic 
* 3 eggs hazelnut 
* 1/2 teaspoon coriander 
* 1 cm ginger 
* 3 cm turmeric 
* 1/4 teaspoon pepper 
* 1/2 teaspoon shrimp paste 
* 4 3/4 teaspoon salt 
* 1 cm galangal 
* 1/8 teaspoon cumin 
* 2 teaspoons granulated sugar

Ingredients sauce: 
* 5 pieces of red chilli 
* 2 pieces of cayenne pepper 
* 1/2 teaspoon shrimp paste fried 
* 1 tomato 
* 1/2 teaspoon salt 
* 1/4 teaspoon pepper 
* 2 tablespoons oil for sauteing

How to make: 
1. Marinate the fish with tamarind, salt, and lime juice. 
2. Let stand 45 minutes. 
3. Bake the fish in the coals until cooked. 
4. Saute ground spices, lime leaves, and lemongrass until cooked. 
5. Pour the coconut milk and bring to a boil. 
6. Enter catfish. Boil until the flavors to infuse. 
7. Serve with rice cake. 
8. Sambal, fried chili, shrimp paste, red onions, and tomatoes until fragrant. 
9. Lift then add the salt, and pepper. Puree. 

10. Serve with diamond Kandangan.

Sinonggi Foods People Tolaki(southeast Sulawesi)

Sinonggi Foods People Tolaki

Sago is one type of staple food in some parts of Indonesia, including Tolaki tribe who inhabited land area in Southeast Sulawesi by the community that there is staple food called by the name "Sinonggi". Sinonggi is the same as that in Papua Papeda or Moluccas, or if the Luwu Palopo South Sulawesi call Kapurung, but of the three names above Sinonggi, Papeda and Kapurung has a way of presenting different or the same in both its form and manner of presentation accompanying dishes.

Sinonggi in its presentation cooked and served separately between Sinonggi, vegetable side dishes and fish dishes as well as other complementary side dishes, then when will be eaten Sinonggi incorporated into the plate. 

Sinonggi which are traditional culinary Tolaki community is made up of :

1. Sinonggi is thickened with sago quintessence how flush with enough hot water while stirring / rotated slowly until it thickens like a "glue" and ready to be served or mosolori Tolakinya language.

2. Vegetables, vegetables, and is typical of the most suitable partner for eating sinonggi (regional language "mosonggi") is a mixture of spinach, eggplant small round their local language called palola, then Okri / vegeta or kopigandu local language as well as beans, cooked and usually clear when presented with the separated water vegetable soup vegetable.

3. The side dish of fish or meat / chicken, the most typical dishes and is most suitable for fish dishes, meat / chicken is cooked is cooked tawaoloho clear with a little spice, but coupled with a distinctive flavor that leaves fruit or forest kedondong local language called tawaoloho , can also use regular kedondong leaves but less sour or acidic taste, which is typical sour taste sour or leaves kedondong is what gives the sensation of fresh sour taste appetizing.

4. chili, almost all dishes taste better if its chili, as well as Sinonggi. Sinonggi chili sauce is usually just the usual grind, peppers and tomatoes and shrimp paste according to taste and the taste is a little bit distinctive young mango sauce mixed with grated or shredded, and there is one type of mango in the Southeast that tastes very sour / sour, if the local call it by the name of mango "hiku" Indonesian language if I do not know because it has never been found. But it was sour and sour flavors makes eating Sinonggi or mosonggi will feel pleasure to sweat.

Sinonggi eating this way is to first water soup, vegetable soup can of water which has been separated earlier or it could be the water or the fish sauce meat / chicken is cooked tawaoloho, or a mixture of both to taste the plate taken in moderation then added lime juice (local language: Tolaki orange), then Sinonggi or sago which has thick rolled was taken by way of wearing posonggi (chopstick) inserted into the broth was then mixed with vegetable and fish dishes, meat / chicken, and certainly do not miss the chili paste plus mango saplings. If the first Sinonggi may take a little clumsy but when it's used to the taste and guaranteed to be addicted to taste the traditional cuisine of this Tolaki society.

Sinonggi including a refreshing and healthy food . In addition to vegetables and side dishes cooked with herbs that not too much ( cooking nodes ) , according to the Ministry of Agriculture R & D research Sago as the main raw material is known to contain about 85.6 % carbohydrate , 5 % fiber and to 100 grams of dry sago is equivalent to 355 calories . Besides containing carbohydrates also contain a natural polymer that is a kind of substance that is beneficial to the human body such as slowing down the increase in blood glucose levels that are safe for consumption by people with diabetes mellitus . In addition , the sago fibers also contain substances that function as probiotics , boost immunity , and reduce the risk of colon cancer and lung . So traditional culinary heritage is in addition to community Tolaki very delicious to eat it is also very healthy , would deem it popularized as one of the culinary delights and healthy choices through the Indonesian archipelago in order Sinonggi Traveling can be known not only in the archipelago but also to foreign countries .

TRADITIONAL FOOD KABUTO BUTON (SULAWESI SOUTHEAST)

Kabuto Public typical food Muna and Buton

Kabuto is one of the specialties of society Muna, Southeast Sulawesi. The food is made ​​from tapioca (cassava) which has been dried and then cooked. Kabuto was given a mixture of grated coconut, are also added to the fried anchovies. 

Making way Kabuto:

Wet cassava, peeled, washed and then dried for 3 days (half-dry). Once it is stored in a sealed container for 1 day 1 night so that the color changed to blackish, and then dried again until dry. For the way of processing, Kabuto dry skin is scraped with a knife, then cut into pieces (optional) and then soaked in water for 8 hours, washed immediately steamed until cooked, and Kabuto ready to be consumed by adding grated coconut.

From the first, Kabuto is a staple food Muna who live in coastal areas as a substitute for rice, especially during these lean times. Judging from the structure of the soil, which is located in the coastal regions generally have less fertile soil conditions and away from sources of fresh water irrigation to rice plants difficult to grow. These conditions forced the locals look for alternative crops other than rice. Thus, cassava was chosen because of food raw materials can give a sense of fullness and long lasting as rice. It is not known why this unique culinary Muna called Kabuto.

This food will taste better if eaten with fried salted fish. In addition to taste delicious and filling, Kabuto also believed to prevent ulcer disease. Judging from its nutrient content, Kabuto including nutritional content of food is less than rice. This is because dry cassava is a low nutritional value. However it can be used as a substitute for rice.

A typical menu is still encountered in the fishing villages of Southeast Sulawesi coast. It could be that people still maintain this food because the price is relatively very cheap and also very easy to make.

TRADITIONAL FOOD KATUMBU MUNA (SULAWESI SOUTHEAST)

Gola Katumbu Mandatory Food Muna

In addition Kambuse and Kabuto, Katumbu also includes other typical food muna. Made from corn and sugar materials. Originally peel the skin and seeds of corn from the corn from the cob continue to be collected into a pestle. Do not waste the corn skin because it will be used for steaming batter katumbu.If the seed corn is a lot, then ground to a smooth, refined and destroyed after, put brown sugar and a little salt. Confused until evenly distributed.

After the corn and sugar are mixed and evenly, prepare corn husk had to put katumbu batter earlier, initially incorporated into the center of corn husks then twisted or rolled up tightly.

When finished, enter unpeeled corn and katumbu dough into pans, do not forget to add water. Steam the dough until completely cooked. Once completed, katumbu ready to eat.

Katumbu Muna is a favorite food, especially maize harvest. In addition contains a lot of fiber, corn also contains vitamins B1 and B5 are good for the body. Do not be surprised if corn meal is compulsory in Muna.

Muna kambose traditional foods ( southeast sulawesi )

Kambose Community Foods Muna (Southeast Sulawesi)

Kambuse is a traditional food communities Muna. The food is made from white corn seeds. Many people call with rice corn. Fresh vegetable (bening) and salted fish is a combination side dish that fit for eating a rice corn (kambuse).

How to cook very simple. Kambuse very good to eat with vegetables moringa, and more comfortable plus fish. Corn is made ​​into kambuse, does not need to be ground, but immediately put in the pot.

How to cook kambuse:

1. white corn seeds to provide approximately 1 litre (corn does not need to be washed). 

2. Put in a pot that has been washed clean and add water as it does to Cook rice (high surface is roughly half that of the surface of the seed corn).

3. Cook on top of Stove/cooker.

4. If the water is already boiling, add lime powder between 1 to 2 tablespoons. 

5. Simmer until the water in the seed corn close to dry. If the water is almost dry, add more water until all water soluble maize seeds.

6. reduce the heat of your stove and allow between 30 minutes to 1 hour (even though the fire was extinguished, it doesn't matter). To use the cooker, bring to the boil again between 10 to 20 minutes, then let stand for up to 1 hour. 

7. wash your seed corn (it's been so kambuse) that has been cooked above with water until clean. 

8. Kambuse ready to be served. For those who have a rolling pin, it would be nice also if grinded.

The other way:

Corn kernels are boiled in a solution of lime water to a boil for 2-3 hours. After boiling the corn will be left submerged in a solution of lime for a few hours and is done churning. Then a solution of lime is dumped is replaced with clean water to do the washing. Do over and over again so that the net so that the missing remains of his chalk. Once clean, drained corn kernels. Corn seed that has been clean mixed beans (to improve the flavour and gisi) and cooked until done. Kambose ready is served with side dishes. For the manufacture of lime, lime solution as much as 50 grams or 1 g dissolved dam 10 liters of water, used for seiap 1 kg of corn.

kasuami traditional food Buton (Southeast Sulawesi)

TRADITIONAL FOOD BUTON "KASUAMI / KASUAMI"

The pictures above are "KASUAMI" is one of the traditional foods BUTON name (an area located in Southeast Sulawesi province). The food will be delicious eaten with chilli stir-fry and grilled fish or fish Parende (mature) as shown above. And usually in the area of Buton, Kasuami eaten with the remaining oil mixture (pulp palm oil manufacturing process manually). kasuami is a common traditional food people eat in Buton. Kasoami a culinary preparation of manioc (cassava), which in the language of Buton is often called your java / kuri sau etc (depending on the designation of each area as Buton has so many tribes has many languages ​​as well).

How to cultivate Kasuami very simple , does not require a lot of material because it only uses one material alone is cassava . The following procedures make Kasuami :

            A. The process of preparation of materials 
1. Cassava peel (skin open within) first.
2. Cassava peeled and grated (mashed / crushed) manually or can also use shredded machine.
3. Squeeze the grated cassava already (Buton Society has its own tool for blackmail). Cassava squeezed as dry as possible until it no longer has a moisture content of cassava porridge.
4. At the time this process is commonly called KAOPI cassava. Kaopi normally sized and shaped like a round flat tire.
5. then squeezed until dry cassava settle for + / - 15 hours, order dry again. Drier the better. This drying process that removes moisture which also contain high levels of acid that can make less Kasuami favors later.
6. When it is completely dry cassava collected and then crushed again by hand use and ready to be processed into kasuami.

          B. material processing 
1. After fine then input into the mold for steamed cassava. Prints made ​​from palm leaves are arranged so that a conical models as shown below.
2. Then insert molding steamed cassava in special furnaces, stoves traditionally made ​​from red clay that is modified to fit the width of the diameter kasuami mold.
3. Wait until kasuami have perfectly steamed, can be seen from the shape of defects would kasuami fused to the entire surface.

Kasuami ready to be enjoyed .