Sotong Pakong khas Pontianak Cara pembuatan Sotong Pangkong khas Pontianak : Bahan: – Cumi yang telah dikeringkan 5 ekor Bumbu: – Bawang merah 2 siung – Cabe rawit 3 buah – Kacang tanah yang telah disangrai dan digerus halus – Sedikit cuka Peralatan: – Pemanggang dan arang – Palu kayu dan alasnya untuk meletakkan sotong yang akan dipangkong Gunting untuk memotong sotong Cara membuatnya: – Cumi kering tadi lalu dipanggang sampai harum. Terus dipangkong (dipukul-pukul dengan palu sampai empuk). Setelah itu dipotong-potong dan masukan dalam piring. – Untuk membuat saus atau sambalnya, haluskan semua bahan dan campur dengan cuka dan air, jangan terlalu kental.  Sotong pakong Ways of making Pangkong typical Cuttlefish Pontianak: Material: - Dried squid tail 5 seasoning: - Red onion 2 cloves - Cayenne 3 pieces - Peanuts that have been roasted and finely ground - A little vinegar Equipment: - Toaster and charcoal - Palu timber and the base to put the cuttlefish will dipangkong Scissors to cut the cuttlefish How to make: - Dried squid was then baked until fragrant. Continue dipangkong (pounded with a hammer until tender). After it was cut into pieces and input in the plate. - To make the sauce or sauces, puree all ingredients and mix with vinegar and water, do not be too thick. Mie Kepiting khas Pontianak Bahan: - 6 buah mie keriting kering, rebus, tiriskan - 12 buah daging capit kepiting, rebus, tiriskan - 100 g daging kepiting kalengan, tiriskan - 12 buah bakso ikan, belah empat tidak terputus, rebus - 6 buah otak-otak ikan tengiri, goreng, potong-potong - 6 sdm kecap asin - 3 sdm kecap ikan Ayam berbumbu: -1 sdm minyak, untuk menumis -4 siung bawang putih, cincang halus -250 g fillet dada ayam, potong dadu 1 cm -3 sdm saus tiram -1 sdm kecap manis -1 sdt kecap asin -¼ sdt merica bubuk -100 ml kaldu ayam Kaldu, didihkan di api kecil: -2 L air -300 g tulang ayam -1 sdt garam -½ sdt merica putih bubuk Pelengkap: -2 batang bawang daun, iris tipis -Pangsit goreng Cara Membuat: Ayam berbumbu: Panaskan minyak, tumis bawang putih hingga harum. Masukkan ayam, saus tiram, kecap manis, kecap asin, dan merica. Masak hingga ayam matang. Tuang kaldu, masak hingga air menyusut. Sisihkan. Di tiap mangkuk saji, beri 1 sdm minyak dari ayam berbumbu, 1 sdm kecap asin, dan ½ sdt kecap ikan. Letakkan 1 bagian mi rebus. Aduk rata. Di atasnya, susun 2 buah capit kepiting, 2 sdm daging kepiting, potongan otak-otak, 2 buah bakso ikan, dan 2 sdm ayam berbumbu. Siram dengan kaldu panas. Sajikan disertai pelengkap. Mie Kepiting khas pontianak Material: - 6 pieces of dried curly noodles, boiled, drained *) - 12 pieces of crab claw meat, boiled, drained - 100 g canned crab meat, drained - 12 pieces of fish balls, cut four uninterrupted, boiled - 6 pieces brains mackerel fish, fried, cut into pieces - 6 tablespoons soy sauce - 3 tablespoons fish sauce Marinated chicken: - 1 tbsp oil, for frying - 4 cloves garlic, finely chopped - 250 g chicken breast fillets, diced 1 cm - 3 tbsp oyster sauce - 1 tablespoon soy sauce - 1 tsp soy sauce - ¼ teaspoon pepper - 100 ml chicken broth Broth, simmer on low heat: - 2 L of water - 300 g chicken bone - 1 teaspoon salt - ½ tsp white pepper powder Complement: - 2 stalks scallion, thinly sliced - Fried dumplings How to make: Marinated chicken: Heat oil and saute garlic until fragrant. Add chicken, oyster sauce, soy sauce, soy sauce, and pepper. Cook until the chicken is cooked. Pour the broth, and cook until water is shrinking. Set aside. In each serving bowl, put 1 tablespoon of chicken marinated oil, 1 tablespoon soy sauce, and ½ tsp fish sauce. Put 1 piece of boiled noodles. Stir well. On it, stacking two pieces of crab claw, 2 tablespoons of crab meat, bits of brains, 2 pieces of fish balls, and 2 tablespoons of marinated chicken. Flush with hot broth. Serve accompanied by complementary. Tempoyak Bahan Dasar Tempoyak : 1. Durian Matang 2. Garam secukupnya Cara Membuat Tempoyak : 1. Daging durian, masukan ke dalam guci atau stoples sembari bubuhi garam secukupnya,lalu ditutup rapat. 2. Setelah sekitar Satu Minggu, buka dan diaduk rata, tempoyak siap digunakan. Haluskan : 1. Tempoyak durian 2. 2 siung Bawang putih 3. 4 siung Bawang merah 4. 3 buah Cabe merah besar 5. Cabe rawit,sesuai selera 6. Gula pasir,secukupnya 7. Minyak goreng secukupnya Cara Membuat Sambal Tempoyak : 1. Tumis bumbu halus sampai harum. 2. Tambahkan Tempoyak serta sedikit gula sebagai pengganti penyedap rasa. 3. Tumis sampai matang. 4. Angkat dan sambal tempoyak siap disajikan Tempoyak Basic Materials Tempoyak: 1. Durian Mature 2. Salt to taste How to Make Tempoyak: 1. Meat durian, put into jars or jars while season with salt to taste, and then sealed. 2. After about One Week, open and mixed well, tempoyak ready for use. Blend: 1. Tempoyak durian 2. 2 cloves of garlic 3. 4 cloves Onion 4. 3 large pieces of red chilli 5. Cayenne pepper, to taste 6. Sugar, to taste 7. Right amount of oil How to Make Sambal Tempoyak: 1. Stir fry until fragrant spices. 2. Add Tempoyak and a little sugar as a substitute for flavoring. 3. Saute until cooked. 4. Lift and chili tempoyak ready to be served Sambal Goreng Hati Sapi Bahan-bahan Sambal Goreng Hati Sapi khas Sambas : 400 gram Hati sapi, potong dadu 2 buah kentang, potong dadu 2 lembar pete (Bagi yang suka) 2 cm lengkuas, Memarkan 2 batang serai, ambil bagian putihnya dan memarkan 2 lembar daun salam 4 lembar daun jeruk nipis 2 sdm air asam jawa 1 sdt garam 2 sdt gula pasir 4 sdm minyak untuk menumis 2 sendok makan Cabe kering merah yang sudah dihaluskan Bumbu Halus : 1 buah bawang bombai 3 siung bawang putih 2 cm jahe Cara membuat : 1. Haluskan bawang bombay, bawang putih dan jahe hingga halus, sisihkan. 2. Goreng kentang hingga kuning keemasan, sisihkan 3. Panaskan minyak, tumis bumbu halus, lengkuas, daun salam/bay, daun jeruk nipis dan garam hingga harum. 4. Tambahkan cabe kering yang sudah dihaluskan dan tumis hingga harum. Tambahkan air asam jawa dan gula, aduk hingga tercampur rata. 5. Tambahkan hati sapi dan pete, tumis hingga matang dan air mengering. Tambahkan kentang goreng dan aduk hingga tercampur rata 6. Pindahkan ke piring saji dan siap dihidangkan sebagai lauk. Sambal Goreng Hati Sapi Materials Sambal Fried Beef Liver typical Sambas: 400 grams of beef liver, diced 2 potatoes, diced 2 sheets pete (For those who prefer) 2 cm galangal, crushed 2 stalks lemongrass, white part and crushed 2 bay leaves 4 lime leaves 2 tablespoons tamarind water 1 teaspoon salt 2 tsp sugar 4 tablespoons oil for frying 2 tablespoons dried red chilli paste Ground spices : 1 onion 3 cloves garlic 2 cm ginger How to make : 1. Puree the onion, garlic and ginger until smooth, set aside. 2. Fry the potatoes until golden and set aside 3. Heat oil and saute ground spices, ginger, bay leaves / bay, lime leaves and salt until fragrant. 4. Add dry chili paste and stir-fry until fragrant. Add tamarind water and sugar, stirring until well blended. 5. Add the beef liver and bananas, stir-fry until cooked and the water dries. Add fries and stir until well blended 6. Transfer to a serving plate and ready to be served as a side dish. Ikan Pedas Terong Asam Bahan-bahan IKAN PEDAS TERONG ASAM : 2 ekor ikan baung 2 buah terong asam 1 buah timun 4 siung bawang merah 3 siung bawang putih 10 buah cabe merah keriting 1 ruas serai 1 potong lengkuas 1 bungkus kecil terasi Asam jawa secukupnya Garam secukupnya Penyedap Rasa secukupnya Cara membuat : 1. Pertama siapkan bumbunya. cuci bersih dan sisihkan 2. Bersihkan ikan dan potong sesuai selera.  potong potong juga timun dan terong asamnya. sisihkan. 3. Haluskan bumbu-bumbu kecuali serai dan lengkuas serta asam. 4. Tumis semua bumbu yang telah dihaluskan, setelah beraroma masukan serai dan lengkuas. aduk kemudian masukan ikan,tambahkan air secukupnya. setelah lima menit ikan berubah warna masukan terong asam dan timun nya serta tambahkan asam jawa. biarkan mendidih. kemudian bubuhi garam dan penyedap rasa                       secukupnya. 5. setelah kira kira terong asam dan timunnya sudah matang angkat dan sajikan. # Untuk jenis ikan bisa pakai ikan tengiri, patin atau ikan apa aja sesuai keinginan. Ikan Pedas Terong Asam SPICY FISH ingredients Eggplant ACID: 2 fish baung 2 pieces of eggplant tart 1 cucumber 4 spring onions 3 cloves garlic 10 curly red chilies 1 vertebra lemongrass 1 piece of galangal 1 small pack paste Tamarind taste Salt to taste The taste seasoning to taste How to make : 1. First prepare the marinade. Wash and set aside 2. Clean the fish and cut to taste. cut slices of cucumber and eggplant are also acidic. set aside. 3. Blend the spices except lemongrass and galangal and acid. 4. Saute all ingredients that have been crushed, after input scented lemongrass and galangal. stir then input the fish, add enough water. after five minutes the fish change color input his sour eggplant and cucumbers and add tamarind. simmer. then season with salt and flavoring to taste. 5. after approximately eggplant and sour ripe timunnya lift and serve. # To be able to use type of fish mackerel fish, catfish or any kind of fish as desired. Nasi Tomat Bahan-bahan/bumbu-bumbu : 300 gram beras 1 buah bawang bombay cincang 50 gram daging giling 30 gram jamur kancing, dipotong menjadi 2 bagian 50 gram mix vegetable 2 lembar bayleaf 1/2 sendok makan garam 1/2 sendok teh merica bubuk 1/2 sendok teh oregano 1/2 sendok teh basil 150 ml air tomat, dari 200 gram tomat dan 75 ml air, buang bijinya, lalu di blender 350 ml kaldu sapi dari rebusan tulang sapi 2 sendok makan minyak zaitun untuk menumis Cara Pengolahan : Tumis bawang bombay sampai harum. Tambahkan daging giling. Aduk sampai berubah warna. Masukkan beras, bayleaf, garam, dan merica bubuk. Aduk rata. Tuang air tomat dan kaldu sapi. Aduk rata. Masak sampai meresap. Masukkan jamur kancing, mix vegetable, oregano, dan basil. Aduk rata. Kukus 45 menit di atas api sedang sampai matang. Untuk 5 porsi Nasi Tomat Ingredients / spices: 300 grams of rice  1 onion chopped 50 grams of ground beef 30 g button mushrooms, cut into 2 parts 50 grams of vegetable mix 2 sheets of Bayleaf 1/2 tablespoon salt 1/2 teaspoon ground pepper 1/2 teaspoon oregano 1/2 teaspoon basil 150 ml of water tomatoes, 200 grams of tomatoes and 75 ml of water, seeded, and in blender 350 ml beef broth from the stew beef bones 2 tablespoons olive oil for frying Processing Method: Saute onion until fragrant. Add ground beef. Stir until the color changes. Add rice, Bayleaf, salt, and pepper. Stir well. Pour water tomatoes and beef broth. Stir well. Cook until absorbed. Enter button mushrooms, vegetable mix, oregano, and basil. Stir well. Steam for 45 minutes over medium heat until cooked. To 5 servings Ikan Peletuk Bahan Yang Digunakan: 1 ekor ikan kakap 350 cc air 2 batang serai, memarkan 3 lembar daun salam Bumbu Yang Dihaluskan: 4 butir bawang merah 2 siung bawang putih 7 buah cabai merah 3 ruas jari kunyit 1 sendok teh garam Cara Membuat Ikan Peletuk: Cuci ikan kakap sampai bersih. Kemudian satukan ikan kakap, semua bahan, serta bumbu. Masak sampai ikan matang dan bumbu meresap. Angkat dan sajikan selagi hangat. Ikan Peletuk Materials Used: 1 tail snapper 350 cc of water 2 stalks lemongrass, crushed 3 bay leaves Softened seasoning: 4 red onions 2 cloves of garlic 7 red chilies 3 vertebra finger turmeric 1 tea spoon of salt How to Make Fish Peletuk: Wash snapper until clean.     Then unite snapper, all of the ingredients, and seasonings.     Cook until fish is cooked and the flavors mingle.     Remove and serve while warm. Cah Kangkung Belacan Tip: Mirip tumis kangkung, kunci kenikmatan oseng-oseng terletak pada keberanian bumbu alias jangan terlalu pelit. Pastikan bumbu ditumis sampai benar2 matang sebelum sayuran dimasukan supaya masakan terasa sedap dan tidak hambar/cemplang. Tip penting: Masak Tumis Kangkung sesaat sebelum dihidangkan dan santap segera. Bagi anda yang kurang menyukai bumbu terasi, silahkan mencoba versi lain Tumis Kangkung yang simpel tetapi rasanya tak kalah lezat. Bahan: 250 gr kangkung 2 lembar daun salam 1 cm lengkuas, memarkan 1/2 sdt bubuk kaldu (optional) 1/2 sdt gula pasir (jika suka) garam secukupnya Bumbu Halus: 4 buah/40 gr cabe merah 4-7 buah cabe rawit merah 6 buah/60 gr bawang merah 3 siung/9 gr bawang putih 1 buah tomat merah ukuran sedang (optional) 1 sdt belacan atau terasi matang Cara Membuat: Siangi kangkung, petiki sesuai selera, cuci bersih dan tiriskan. Haluskan bahan bumbu dengan cobek atau blender sampai halus. (Jika perlu tambahkan sedikit minyak ke dalam blender untuk mempermudah proses penghancuran). Tumis bumbu halus bersama lengkuas dan daun salam hingga benar2 matang dan berbau harum. Masukkan kangkung, masukkan irisan batang lebih dulu, aduk sebentar sampai layu. Kemudian masukkan bagian daun, aduk sebentar hingga layu. Cicipi, tambahkan garam sesuai selera. Angkat segera dari api. Cah Kangkung Belacan Tip: Similar sauteed kale, stir-stir enjoyment key lies in the courage seasoning alias do not be too stingy ;-). Make sure the pan until rights ripe seasoning before cooking the vegetables included so that feels silky and not tasteless / bland. Important tip: Cook Sauteed Kale shortly before serving and eat immediately. For those of you who do not love the spice paste, please try another version Sauteed Kale simple but no less delicious taste. Material: 1. 250 g kale 2. 2 bay leaves 3. 1 cm galangal, crushed 4. broth powder 1/2 tsp (optional) 5. 1/2 tsp sugar (optional) 6. Salt to taste Ground spices: 1. 4 pieces / 40 gr red pepper 2. 4-7 pieces of red cayenne pepper 3. 6 pieces / 60 gr onion 4. 3 cloves / 9 grams of garlic 5. 1 medium red tomatoes (optional) 6. 1 tsp shrimp paste belacan or mature How to make: 1. Siangi kale, Pull according to taste, wash and drain. 2. Blend the ingredients of spices with a mortar or blender until smooth. 3. (If necessary add a little oil into the blender to facilitate the process of destruction). 4. Saute ground spices together ginger and bay leaves until rights ripe and fragrant. 5. Enter the kale, first insert the rod slices, stir briefly until wilted. 6. Then insert the leaf, stir briefly until wilted. 7. Taste, add salt to taste. Lift immediately from the fire. Hintalu Karuang (Bubur Candil Kalimantan) Bahan : - 200 gr tepung ketan - 100 gr tepung beras - 50 ml perasan daun suji (pasta pandan) - 2 sdt air kapur sirih - 1 sdt garam - 400 ml air (kurang lebih) Kuah : - 1000 ml santan - 500 ml air (kurieb) - 300 gr gula merah sisir - 3 lembar daun pandan - 1 sdt garam (sesuai selera) - 2 sdm tepung beras, larutkan - 2 butir telur, kocok lepas Cara membuat : - Campurkan tepung ketan, beras, perasan daun suji (bisa diganti pasta pandan), air kapur sirih, garam dan beri sedikit air. Uleni hingga adonan menjadi padat dan berwarna hijau merata. - Bentuk adonan tersebut menjadi kecil2 seperti cendol hijau. - Sekarang buat kuahnya, sediakan panci di atas kompor, masukkan santan, pandan, gula jawa, dan beri garam secukupnya, lalu panaskan hingga mendidih. Masukkan adonan hijau kecil2 tadi kedalam panci, lalu beri larutan tepung maizena. Kemudian masukkan 2 butir telur, lalu kocok kuah dengan cepat agar telur tidak menggumpal. Masak hingga adonan kecil2 tsb kenyal dan kuah menyatu. Kemudian hidangkan pada mangkuk, bisa dimakan selagi hangat atau diberi es batu supaya dingin. Hintalu Karuang (Bubur Candil Kalimantan) Material : - 200 grams of glutinous rice flour - 100 grams of rice flour - 50 ml of juice leaf suji (pasta pandan) - 2 tsp water whiting - 1 tsp salt - 400 ml of water (approximately) Sauce : - 1000 ml coconut milk - 500 ml of water (kurieb) - 300 grams of brown sugar comb - 3 pieces pandanus - 1 tsp salt (to taste) - 2 tbsp rice flour, dissolved - 2 eggs, beaten off How to make : - Combine the glutinous rice flour, rice, suji leaf juice (can be replaced pasta pandan), water whiting, salt and give a little water. Knead until the dough becomes solid green and evenly. - Shape the dough into small - as small as a green cendol. - Now make the sauce, provide a pan on the stove, put the coconut milk, pandan, sugar, and give salt to taste, and heat until boiling. Enter the small green dough - little earlier into the pot, then give the cornstarch solution. Then enter the 2 eggs, then whisk the sauce quickly so that the egg does not clot. Cook until small dough - the little chewy and the sauce together. Then serve in bowls, can be eaten while warm or cold that ice cubes are given. Ketupat Kandangan Bahan-Bahan * 6 buah ketupat, dipotong- potong * 750 gram ikan gabus segar, dibuang kepalanya * 1 sendok teh asam jawa * 1 sendok teh garam * 1 sendok teh air jeruk nipis * 5 lembar daun jeruk, disobek- sobek batang serai, dimemarkan * 1.500 ml santan dari 1 butir kelapa * 6 sendok makan minyak untuk menumis Bumbu halus : * 10 butir bawang merah * 4 siung bawang putih * 3 butir kemiri * ½ sendok teh ketumbar * 1 cm jahe * 3 cm kunyit * ¼ sendok teh merica * ½ sendok teh terasi * 4 ¾ sendok teh garam * 1 cm lengkuas * 1/8 sendok teh jintan * 2 sendok teh gula pasir Bahan sambal : * 5 buah cabai merah * 2 buah cabai rawit * ½ sendok teh terasi goreng * 1 buah tomat * ½ sendok teh garam * ¼ sendok teh merica * 2 sendok makan minyak untuk menumis Cara membuat   1. Lumuri ikan dengan asam jawa, garam, dan air jeruk nipis. Diamkan 45 menit. 2. Panggang ikan di bara api sampai matang. 3. Tumis bumbu halus, daun jeruk, dan serai sampai matang. 4. Tuang santan lalu didihkan. 5. Masukkan ikan gabus. Rebus sampai bumbu meresap. 6. Sajikan dengan ketupat. Selamat mencoba. Sambal : goreng cabai, terasi, bawang merah, dan tomat sampai harum. Angkat lalu tambahkan garam, dan merica. Haluskan. Sajikan dengan ketupat kandangan. Ketupat Kandangan Ingredients : * 6 pieces of the diamond, chopped * 750 grams of fresh cork fish, discarded head * 1 teaspoon tamarind * 1 tea spoon of salt * 1 teaspoon lemon juice * 5 lime leaves, torn lemongrass, crushed * 1,500 ml coconut milk from 1 coconut * 6 tablespoons oil for frying Ground spices : * 10 red onions * 4 cloves garlic * 3 point hazelnut * ½ teaspoon coriander * 1 cm ginger * 3 cm turmeric * ¼ teaspoon pepper * ½ teaspoon shrimp paste * 4 ¾ teaspoon salt * 1 cm galangal * 1/8 teaspoon cumin 2 teaspoons sugar Sauce ingredients: * 5 red chilies * 2 pieces of cayenne pepper * ½ teaspoon shrimp paste fried * 1 tomato * ½ teaspoon salt * ¼ teaspoon pepper * 2 tablespoons of oil for frying How to make 1. Marinate the fish with tamarind, salt, and lime juice. Let stand 45 minutes. 2. Bake the fish in the coals until cooked. 3. Saute spices, lime leaves and lemongrass until cooked. 4. Pour the coconut milk and bring to a boil. 5. Enter the catfish. Boil until the spices to infuse. 6. Serve with diamond. Good luck. Sauce: fried chili, shrimp paste, onions, and tomatoes until fragrant. Lift then add salt and pepper. Puree. Serve with the diamond Kandangan. Telur Mata Gajah Khas Sampit Bahan : 200 gram Tepung terigu 1 butir Telur ayam 1 biji Wortel ; diiris korek api kecil 5 siung Bawang merah 3 siung Bawang putih 15 butir Telur puyuh 3 btg Daun bawang ; diiris halus potong kecil 1 sdt Garam secukupnya Air Cara Membuat : Haluskan bumbu (bisa diulek atau di blender) bawang merah dan bawang putih bersamaan dengan garam + Tinggalkan pesan Batal Campurkan telur, air dan tepung terigu, aduk hingga adonan sedikit agak encer + Tinggalkan pesan Batal Kemudian masukkan bumbu yg sdh dihaluskan, wortel dan daun bawang kedalam adonan tepung, aduk hingga rata + Tinggalkan pesan Batal Panaskan loyang diatas kompor, kemudian isi minyak goreng sdkit” didalam loyang tersebut + Tinggalkan pesan Batal Masukkan adonan kedalam cetakan (setengah ukuran saja), tunggu hingga berwarna kuning keemasan, kemudian tambahkan telur puyuh diatasnya, lalu balik adonan + Tinggalkan pesan Batal Angkat jika sudah berwarna kecoklatan dan sajikan hangat Telur Mata Gajah Khas Sampit Materials: • 200 grams of wheat flour • 1 egg • 1 Carrot seeds; sliced ​​small lighters • 5 cloves Onion • 3 cloves garlic • 15 items Quail eggs • 3 stalk onions; finely sliced ​​into small pieces • 1 tsp salt • Water taste How To Make : Blend seasoning (can be pulverized or blender) onion and garlic together with the salt + Leave message Cancel Mix the eggs, water and flour, stirring until dough is a little bit watery + Leave message Cancel Then enter sdh grinded spices, carrot and leek into the flour mixture, stirring until blended + Leave message Cancel Heat the pan on the stove, then the contents of cooking oil sdkit "in the baking dish + Leave message Cancel Put the mixture into a mold (half size only), wait until golden brown, then add the quail egg on top, then flip the dough + Leave message Cancel Lift if it is lightly browned and serve warm "Hampap" Gulai Kepala Ikan Asin Bahan-bahan : 1 buah Kepala ikan asin apa saja, berat 500 gram 650 ml Santan encer 125 ml Santan kental 1 buah Terong asam ukuran sedang 1 batang Serai digeprek secukupnya Gula dan penyedap rasa Bumbu halus: 6 butir Bawang merah 3 siung Bawang putih 1 cm Lengkuas 1 cm Kunyit 4 buah Cabe rawit Langkah : Potong-potong kepala ikan asin, kemudian rendam kurang lebih 5 menit. Kupas terong asam, potong-potong dan buang bijinya. Siapkan panci, masukan santan encer, kepala ikan asin dan serai. Masak kurang lebih 10 menit. Setelah 10 menit masukan bumbu halus, terong asam, gula dan juga penyedap rasa (bila suka). Tidak usah tambahkan garam karena kepala ikan sudah asin. Masak sampai kepala ikan dan terong asam matang, masukan santan kental. Aduk sebentar, matikan api dan sajikan. Hampap Gulai Kepala Ikan Asin Ingredients : 1. 1 piece of salted fish head any, weight 500 grams 2. 650 ml of an aqueous Santan 3. 125 ml thick coconut milk 4. 1 medium-size fruit acid Eggplant 5. 1 stem Serai digeprek 6. Sugar and flavoring to taste Ground spices: 1. 6 grains of red onion 2. 3 cloves garlic 3. 1 cm Lengkuas 4. 1 cm Turmeric 5. 4 pieces Cayenne Step : Cut the stockfish heads, then soak approximately 5 minutes. Acid Peel eggplant, cut into pieces and remove the seeds. Prepare a pot, put the thin coconut milk, salted fish heads and lemongrass. Cook for approximately 10 minutes. After 10 minutes of input spices, sour eggplant, sugar and flavorings (if liked). No need to add salt because the head of the fish is salted. Cook until the fish head and sour eggplant cooked, thick coconut milk input. Stir briefly, turn off the heat and serve. Bubur Randang Bahan-bahan 250 gram 'sagu randang' 6 cangkir air 1 bungkus santan instant @ 200 ml 1/4 sdt garam Seperlunya gula pasir 1 lembar daun pandan 150 gram gula merah 1 cangkir air (untuk merebus gula) • SAUS SANTAN : 2 1/2 cangkir air Sedikit garam 1/2 sdm tepung kanji (dilarutkan dengan sedikit air dingin) ---> optional 1 lembar daun pandan Langkah Rebus dulu gula merah dgn 1 gelas air hingga mencair, kemudian saring. 'Sagu rendang' di cuci bersih (dibawah air mengalir), lalu tiriskan (gunakan saringan santan sebagai penirisnya jd butiran halusnya masih bisa ngumpul ngga kebuang). Didihkan 6 gelas air, masukkan 'sagu randang' serta daun pandan. Masak hingga sagu berubah menjadi bening di atas api sedang sambil terus di aduk (di foto ini airnya ada kecampur santan sedikit, tp ngga masalah). Masukkan sebagian santan instant (nanti sisanya untuk campuran saus santan). Aduk rata. Tuang larutan gula merah. Beri garam. Aduk rata. Tambahkan beberapa sendok gula pasir hingga mendapat rasa manis yg sesuai selera. Masak sambil diaduk terus menerus hingga bubur mengental. Angkat. Saus santan : Campur 2 1/2 gelas air dgn sisa santan instant, larutan kanji, daun pandan serta garam. Rebus di atas api kecil sambil terus di aduk-aduk hingga mendidih. Angkat. (larutan kanji boleh diabaikan jika kurang suka saus santan yg agak kental dikit. Sajikan bubur bersama saus santan. Selain itu, selagi bubur masih hangat jg bisa langsung dihidangkan tanpa menambahkan saus santan karena ketika masih hangat bubur masih setengah encer. Tapi ketika sudah dingin, bubur akan mengental dan cenderung menggumpal jd perlu disajikan dgn tambahan saus santan. Bubur Randang ingredients : 250 grams of 'sago randang' 6 cups water 1 packet of instant coconut milk @ 200 ml 1/4 tsp salt If necessary sugar 1 pandan leaves 150 grams of brown sugar 1 cup of water (to boil sugar) • COCONUT SAUCE: 2 1/2 cups water A little salt 1/2 tbsp cornflour (diluted with a little cold water) ---> optional 1 pandan leaves Step Boil used brown sugar with 1 cup water until melted, then strain. 'Sago rendang' in the wash (under running water), then drain (use coconut milk as penirisnya jd sieve granules can still get together smooth guns kebuang). Boil 6 cups of water, enter 'sago randang' and pandan leaves. Cook until the sago turns into lymph over medium heat while constantly stirring (in this photo kecampur coconut water there is little, tp guns problem). Enter part of instant coconut milk (later the rest to mix coconut milk sauce). Stir well. Pour the brown sugar solution. Add salt. Stir well. Add a few tablespoons of sugar to get that sweet taste to taste. Cook, stirring constantly until thickened slurry. Lift. coconut milk sauce: Combine 2 1/2 cups of water with the rest of instant coconut milk, starch solution, pandan leaves and salt. Simmer over low heat while constantly stirring, stirring until boiling. Lift. (starch solution may be ignored if it is less like that rather thick coconut milk sauce a little. Serve the porridge together coconut milk sauce. In addition, while the slurry is still warm jg can be directly served without adding coconut milk sauce because when still warm porridge still half watery. But when it is cold, the slurry thickens and tends to agglomerate jd need extra sauce served with coconut milk. Gangan Waluh (Labu) Khas Banjar Bahan-bahan 100 gr labu kuning 100 gr labu siam (waluh putih) 10 batang pucuk labu, bisa diganti dengan bayam 5 lunjur kacang panjang 1 Liter santan dari setengah butir kelapa 3 siung bawang merah 2 sdm gula 2 sdt garam Langkah Kupas labu potong sesuai selera, kacang panjang, dan pucuk labu atau bayam. Untuk pucuk labu, hilangkan bagian bulu nya dengan cara dikerik atau dikupas. Pisahkan santan perahan pertama (santan kental) Rebus labu kuning dengan santan encer sampai labu empuk sambil di aduk. Masukkan labu siam, kacang panjang dan pucuk labu Masukkan santan kental, bawang merah, gula dan garam, aduk dan tunggu sebentar sampai mendidih. Begitu mendidih langsung matikan api agar santan tidak menggumpal. Gangan waluh khas Banjar siap dihidangkan :) Gangan Waluh (Labu) Khas Banjar Ingredients 100 gr pumpkin 100 gr squash (pumpkin white) 10 stem shoots pumpkins, can be replaced with spinach 5 lunjur beans Liter of coconut milk from half a coconut 3 spring onions 2 tablespoons sugar 2 tsp salt Step Peel the pumpkin cut to taste, beans, and pumpkin or spinach shoots. To the top of the pumpkin, remove part of his feathers in a way scraped or peeled. Separate the first milking milk (condensed milk) Boiled pumpkin with thin coconut milk until soft pumpkin while stirring. Enter squash, beans and shoots pumpkins Enter the thick coconut milk, onion, sugar and salt, stir and wait for a while until boiling. Immediately turn off the heat to boil so that the milk does not clot. Ikan Asam Manis Pedas Bahan-bahan memasak ikan asam pedas: 1 ekor ikan kakap atau bisa juga diganti dengan ikan salmon fillet, ikan gurame, maupun ikan tenggiri, bersihkan lalu dipotong menjadi 3 atau 4 bagian. 2 buah tomat yang dibelah dua 8 buah belimbing sayur yang dibelah dua 15 buah cabai rawit merah yang dibiarkan utuh 1 ikat daun kemangi 3 sendok makan air jeruk nipis 2 batang serai yang dimemarkan 5 sdm minyak untuk menumis 1500 ml air Cara masak sup ikan asam pedas: Didihkan air menggunakan panci Kemudian tumis semua bumbu yang telah dihaluskan disertai serai hingga tumisan harum. Setelah itu angkat lalu masukkan ke dalam air mendidih Setelah air dan bumbu tumis mulai rata masukan potongan ikan, cabai rawit utuh, belimbing sayur (atau bisa juga diganti dengan air jeruk lemon), lalu masak hingga ikan matang, kurang lebih 15 menit dengan api sedang. Setelah ikan mulai matang, tambahkan tomat dan air jeruk nipis, sajikan dengan garnis daun kemangi diatasnya. Sajikan selagi hangat 4 porsi. Ikan Asam Manis Pedas Cooking ingredients spicy sour fish soup: 1 tail snapper or can be replaced with salmon fillets, carp, and mackerel, cleaned and cut into 3 or 4 sections.  2 tomatoes halved  8 star fruit vegetable halved  15 pieces of red chili sauce that left intact 1 bunch basil leaves 3 tablespoons lemon juice 2 lemongrass stalks are crushed  5 tbsp oil for frying 1500 ml of water How to cook spicy sour fish soup: Boil water using a pan  Then stir-fry all ingredients that have been mashed with lemon grass stir until fragrant. After the lift and enter into boiling water After the water and stir-fry seasoning began average input pieces of fish, chili whole, starfruit vegetable (or it could be replaced with lemon juice), then cook until the fish is cooked, about 15 minutes on medium heat. Once the fish begin to mature, add the tomatoes and lime juice and serve with a garnish of basil leaves on top.  Serve while warm 4 servings. Page | 29