2 Central Kalimantan Culinary Recipes

2 Central Kalimantan Culinary Recipes - In addition to its beautiful natural and sustainable, Kalimantan have a variety of culinary that tasty and unique too. Therefore, on this occasion I will write 2 of the typical "Borneo" culinary recipes.

Here are 2 authentic culinary recipes from Central Kalimantan:

Landai Lauk Pare Recipe

Landai Lauk Pare are typical of Central Kalimantan which is usually served at birth events. The following below are ingredients, herbs and how to make them.

Ingredients:

• 200 grams of bitter melon
• 1 ½ tsp salt (for bitter melon)
• 4 mullets
• 2 lime
• The oil for frying
• 2 cm galangal, curly
• 2 lemongrass stems, spread
• 6 lime leaves
• 1 red tomato, cut into pieces
• 500 ml of water
• 1 tsp sugar
• ½ tsp flavoring, if you like
• Thin slice seasoning:
• 5 onion cloves
• 3 garlic cloves
• 5 curly red chilies
• 4 pieces of red cayenne pepper
• 3 cm turmeric, grilled, thinly sliced

Cooking instructions:

• Cut the bitter melon, then remove the seeds.
• Slice thinly, then squeeze bitter melon with salt until runny. Rinse, then squeeze until the water runs out. Set aside.
• Clean fish.
• Spread lime fish, then fry in hot oil until cooked and browned. Lift.
• Heat a small amount of oil, sliced ​​herbs, galangal, lemongrass, and lime leaves until fragrant and cooked.
• Add tomatoes and bitter melon, mix well.
• Give water, pepper powder, sugar and flavorings.
• Bring to a boil once more, lift up.
• Pour the bitter melon over fried mackerel. Serve while warm.

Botok Noni Leaves

Botok noni leaves are typical of Central Kalimantan, which is usually served in grief. The following below are ingredients, herbs and how to make them.

Ingredients:

• 1 kg of lais or baung river fish, preferably fish that are not scaly. wash thoroughly, not cut into pieces, left for ± 2 hours (do not cook immediately).
• 40 noni leaves that are old.
• thick coconut milk from 2 coconuts

Ground spices:

• 2 tablespoons of salt
• 2 turmeric
• 1 lemongrass
• 2 pieces of galangal
• 3 pieces of kencur
• 2 bay leaves
• 10 coriander seeds.

How to make:

• Wash the fish and then cut into pieces and leave for 2 hours.
• Noni leaves are washed clean, remove the bone, sliced smoothly like a potpourri.
• Boil the noni leaves twice, all the boiled water is discarded because it feels bitter.
• prepare a large pan, add fish, noni leaves, coconut milk, spices at once.
• Cook over medium heat, until the fish meat is crushed, leave until the remaining coconut milk is a little.
• Botok is ready to serve.