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Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore. Banjar cuisine has been influenced by many cultures, includes Malay, Javanese, Chinese and Indian cuisine.
Etymologically, the word Banjar is derived from terminology in the Janyawai dialect of Ma'anyan language, which rooted from Old Javanese language. It is initially used to identified the Ma'anyan, Meratus Dayak, and Ngaju people who are already "Javanized" when the Javanese people arrived in the southeastern Kalimantan regions to established their civilization.
Kue bingka (Jawi: بيڠك) is an Indonesian traditional cake that is one of the typical traditional Banjar kue mostly associated with South Kalimantan province, Indonesia. Kue bingka also found in Malay cuisine. It has a sweet taste and a soft texture.
Banjarese cuisine has been influenced by many cultures, such as Malay, Javanese, Chinese and Indian. One of the famous culinary of this province is Soto Banjar.Soto banjar is served in many restaurants throughout the province.
Banjaras were historically pastoralists, traders, breeders, and transporters of goods in the inland regions of India, for which they used boats, carts, camels, oxen, donkeys, and sometimes the relatively scarce horse, hence controlling a large section of trade and economy.
Satay made with variety of grilled meat most often pork, served with sambal plecing, sauce made from chili, garlic, onion, tomatoes, and shrimp paste, popular in Balinese cuisine. Sate ragey Pork satay popular in Minahasan cuisine. The size is bigger than the common pork satay. It is combined of pork meat and the fat.
Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is frequently named after the region or place where its underlining culture is present. It is frequently named after the region or place where its underlining culture is present.
Nasi kuning Banjar – with masak habang side dish including ikan haruan (Snakehead murrel). [39] Nasi kuning Betawi – with balado egg, ayam goreng, perkedel, bawang goreng, kerupuk, cucumber, and sambal. [40] Nasi kuning Gorontalo – with chicken broth soup. Nasi kuning Jawa – with orek tempe, perkedel, shredded omelette, and ayam goreng.