"BUBUR PEDAS" FROM SAMBAS

Bubur pedas, when you heard by the name it must be spicy, right?

BUT, HOLD ON !!

Forget all about the name "bubur pedas" because something that you will find is a mush that made from many varieties of traditional vegetable, it likes fern that taken from the leaf and bud, galangal leaves, kencur leaf, and other herb leaves. I also attach the recipe for you, don't worry.. :)

"SARI KACANG HIJAU" OR GREEN BEAN JUICE

This drink "sari kacang hijau" special from Pontianak. Love it !

Hallo guys. how are you doing ?? Wish you are always doing great and success. J

After we talk all about foods, now it turns to drink. Sari kacang hijau is a type of plant cultivation and the crops are widely known in tropical regions. Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as a vegetable source of high protein food. Kacang hijau in Indonesia ranks as the third most important legume crops, after soybean and peanuts. It is a fresh drink made from green bean, and it has good nutrient for our skin and our hair.

This drink contains many vitamins like B and E , and many benefits for human health, good for diabetics. Sari kacang hijau is rich in B vitamins, good for patients with ulcer disease because of alkaline.

Sari kacang is also useful to relief nausea in pregnant women, can increase child's appetite and to nourish the baby's hair. That's true, because the green beans are high in protein, ie to 24 %. While one of them protein itself  is needed for hair growth. The nutrient in green beans, among others : in 110grams of green bean contains 345 calories, 22.2grams protein, 1.2grams of grease, vitamin A, B1, 1.157 IU, minerals phosphorus, iron and mg.

In my opinion, you should consuming this drink everyday or even cooking water from green beans themselves, it could be useful as replacement fluid that comes out, because more sweating of pregnant women and frequent urination because the bladder is pressured by growing fetus.

This is the picture :

Ongol - Ongol

Ongol-Ongol
ongol - ongol, yeah....
my favotite food from pontianak....
if you look this, you will fell very hungry..
The material is simple, easy to get, easy to make. Because the basic ingredients of sago flour, then the match to start the day ...

I remember this cake is one of the cakes are usually sold by vendors dizzy round cake in the morning. The cakes are included in the large cylindrical metal container in the stretcher on top of his head. Usually these lords would shout menu that day with his trademark song.

Ingredient
100gr corn starch
200gr palm sugar
½ a vanilla stick or vanilla essense
500ml water
pinch of salt
200gr. Grated fresh coconut

Preparation
use some of the cold water to make a thin paste with the corn starch. Add the sugar, vanilla and salt to the water and boil until sugar is dissolved. Remove from heat and stir in the corn-starch mix. Return to the stove and simmer for a further 3 minutes. Removed the vanilla stick and pour mixture in a tray so that the liquid is about 2 cm. Deep. Leave to cold and cut in 2 cm. Square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and swerve.

Posted by : Hilda Mutia sari

Es Lidah Buaya

Lidah buaya ice

Pontianak is nice city with many kinds of traditional foods and drinks.

Now,, we can talk a lot about lidah buaya...have you ever heard this name?it’s very unique right.maybe you can’t imagine that how can crocodile tongue could be cut?.it’s very strange right?. Lidah buaya is one of plant that we called aloe vera . Aloe vera has many function like to health, hair and beauty also as kuliner.in pontianak, lidah buaya or aloevera could be a drink that we called lidah buaya ice. Hmmm.... do u know this  taste?it’s very fresh and nice. Lidah buaya that cut like dice have taste like nata de coco.elastic and deliciously.if we try for the first,,we will try again and again.

What lidahbuaya is look like?

The composition!

ingredients:

1 kg lidah buaya leaves
submerged:
1 liter water
1/4 sdt salt
Syrup :
350 gram sugar
750 ml water
1/4 sdt vanilla
2 slice pandanus, ripped

complement: block ice,

how to make? 

1. submerged :1 liter water mixed with salt
2. strip aloevera leaves, cut the aloevera 1 cm like dice,input to water for submerged.let for 30 minutes – 1 hour, wash and leak through up.
3. Boiled the aloevera for 10 minutes, then take away
4. Syrup : boil the water with the sugar, vanilla and pandanous leaf, after the water boiled put the meat of aloevera, and cook for a while, and put in to refrigator.
5. Prepare the glass, put the ice with syrup and the other component.

Finish!!!!

Lidah buaya ice could be enjoyed soon

Let’s try it…

posted by : Hilda Mutia Sari

Pengkang

Pengkang, culinary typical of West Kalimantan-like lemper, made ​​from sticky rice formed a triangle and wrapped in banana leaves. In it there is ebi which makes the smell of food is becoming more "stimulating". How to cook it quite unique, two pengkang clamped using wood, then baked in the embers of the fire. Delicious flavor make it hard to stop opening the sheet after sheet of banana leaf pengkang coating this.

These foods can be found at Pondok Pengkang, about 30km from the city of Pontianak, only about 100m from the Cottage gravity.

this is the procedure.... check it out
ingredient200gr glutinous rice, washed and soaked 2 hours
130ml coconut milk
1 / 2 teaspoon salt
1 sheet of banana leaf
taste banana leaves for wrapping

content
300gr dried shrimp, soaked and mashed
2 cloves garlic, sliced ​​and fried
2 pieces of red pepper, cut into long thin, fried
2 pieces of lime leaves, finely cut
1 teaspoon tamarind water
2 tablespoons cooking oil

Spices
3 red onions
2 pieces of red chilli
2 pieces of cayenne pepper
1 teaspoon brown sugar comb
salt to taste

how to make
1. mix salt, coconut milk and pandan leaves, boil until boiling, remove from heat.
2. steamed sticky rice until half cooked, remove and move them into the pan, then pour the coconut milk little by little into the sticky rice, stir until blended.
3. steamed sticky rice for 30 minutes and lift
4. Contents: roasted dried shrimp until crispy, set aside., heat oil and sauté ground spices and lime leaves until fragrant. add tamarind water, insert the dried shrimp, stir well. add the fried garlic and red chili. stir well and cook until cooked and dry. lift.
5. prepare a piece of banana leaf, the shape of a cone and insert the dough slightly sticky and its contents ebi middle. wrap a cone shape and trim.
6. grilled until golden and fragrant, remove and serve

posted by : Hilda Mutia Sari

"KERUPUK BASAH" FROM KAPUAS HULU

Do you like to taste new foods??? If your answer is "yea, I do", alright here I will tell about "Kerupuk Basah" or wet crackers from Kapuas Hulu. Have you ever heard about this one?? This menu special is imported directly from Kapuas Hulu, West Borneo. The first time you hear the name "Kerupuk Basah" or wet crackers, surely people would imagine that crackers are so soft because they soaked in the water or something like that.  However, this wet crackers absolutely different from the term cracker is often used in Java / Sumatra where crackers are generally secondary side dish as an accompaniment with rice to make enjoyed food.The crackers now be a culture in Indonesia, from Sabang to Merauke, so we are always easy to find them in the restaurant or food stalls.

By knowing exactly about crackers, people will easily to imagine how the taste and the types of crackers. In general, the crackers dough of rice flour / wheat / starch / tapioca given to the particular flavor and then fried in the hot pan, so it was too crisp. Therefore, people will automatically think of the crackers as a crunchy and crispy food.

But do not be wrong, Kapuas Hulu in West Borneo cracker is not only a dry or crispy cracker. Here there is also a wet cracker. Remember, not dry crackers that is soaked !! It is crackers deliberately not dry but wet.

Can you see the picture below????  It looks so tasty, right? Let you taste it I guaranteed that you will never regret. J  Yummyyy....

kembang tahu

now,we will talk about one of originally drink from pontianak, there is kembang tahu.
do you ever heard it before?
but, actually i don't know are kembang tahu is kind of food or drink?hehehe
yeah whocare, the important is delicious :)
and To make the curd itself, is not difficult. The advantage of making curd itself is always able to get a fresh curd.

Ingredients:

500 g Soybean
3 lt water
5 g GDL (Glucono delta lactone)
8 tablespoons of boiled water


How to make it:
1. Soak soybeans for ± 8 hours, then wash and drain.
2. Blend beans and water until smooth, then strain the fabric.
3. Cook until boiling soymilk.
4. Dissolve the GDL with ± 8 tablespoons of boiled water in a stainless pan, then pour the hot soymilk into the solution of GDL.
5. Cover pan (lined with a fabric cover so steam does not drip).
6. Allow for ± 10 minutes.
7. Ready to serve.

Syrup: (cook all ingredients together until boiling)
250 cc Water
Red Sugar 250 gr
Ginger to taste
pandan leaf
and......there is

 













posted by : Rizky Andriawan

sayur gambas

sayur gambas

As with the chicken soup taste better when fried and eaten jackfruit ve less attractive because warrna-color is almost the same food. By substituting vegetable, Nutritious Food Popular and High. That tempeh indigo preferred by various nations because of bad meat sourced from plants such as grains, vegetable source word hell, this is typical of Pontianak. and sayur gambas is the one of using vegetable to make a delicious food...
waw... fantastic

this is the procedure to make a sayur gambas
 ingredients
1500ml chicken broth
6pcs red union, thinly sliced
3 cloves garlic, thinly sliced
8pcs fish ball, cut into 3 part
1 stalk spring union, cut into 1 cm
3pcs squash (oyong), cut into pieces
1/2 teaspoon pepper powder
1 tablespoon salt
50gr fermicelli, soaked
3 tablespoons fried onions

How to make

1. boil broth, add onion, garlic, meatballs and oyong
2. season to taste with salt and pepper
3. once cooked, put noddles
4. bring to a boil again, remove from heat
5. serve with sprinkling of fried unions
6. Let's try it at home.........

Posted by : Rizky Andriawan

kue choi

kue choi
kue choi is the famous food in pontianak. we can find it in everywhere....
hmmm...yummy..

kue choi is originally food in Pontianak and especially it made from tionghoa ethnic in west Borneo. if we look this food,
it 's look like pempek Palembang and that we call kapal selam. but, it's very different. kue choi have a white colour. This cake has a wide range of content, such as yam, noodles, ku chai, and much more.
in my junior high school, we can find it in my canteen and the price....yeah just Rp.300 and maybe now the price increace to Rp.500 for each kue choi. and remember, put the sauce to eat it.


the procedure
 
for the dough skin
180gr flour rice
25gr corn flour
1/2 teaspoon salt
450ml water
3 tablespoons cooking oil

for the dough contents
200gr yam, cut in to matchsticks,squeeze the water(also not allowed if there is a bit squeezed)
3 tablespoons vegetable oil
5 gloves garlic,minced
50gr caipo sweet(can use shrimp, cut it)
50gr dried shrimp, brewed, chopped
1 tablespoon granulated sugar, salt and pepper to taste

For the garlic sauce
1 piece big white union, finely chopped
50ml cooking oil

for the chili sauce
50gr red chili, seeded, boiled, mashed
250ml water
25gr sugar
2 tablespoons vinnegar
1 teaspoon salt
2 gloves garlic, crushed

How to make

1. create the content dough: preheat the oil, saute the oil until fragrant. enter all the ingredients. cook until done. lift
2. create skin dough: mix all the ingredients in to skin together, stir over low heat until a dough that can be a some form. when forming dough is still sticky, add starch maybe a little(not too much starch to make the skin so hard)
3. take enough dough skin, fill with shrimp mixture, then shaped in a patty. do the same thing until the dough runs out.
4. choi: steamed pan over high heat for around 15 minutes or until done. remove and serve hot with sauce
5. garlic sauce : fried garlic with oil until be brown
6. create the chili sauce : mix all ingredients for sauce until blended
7. Let's try it.....!

posted by : Rizky Andriawan