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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.
Kuih seri muka (Jawi: سري موک ) , sri muka or putri salat (lit. ' pretty face cake ') is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). [1]
The native language of Banjarese people is Banjarese language (Basa Banjar; Jaku Banjar), it is an Austronesian language predominantly spoken in the southeastern Kalimantan regions. The Banjarese language is the de facto lingua franca for various indigenous community especially in South Kalimantan, as well as Central Kalimantan (notably in ...
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.
Aside from being a typical Banjarese dessert, kue bingka is also famous in neighboring provinces such as East Kalimantan and Central Kalimantan, even to foreign countries such as Brunei, Malaysia and Singapore. [1] Kue bingka was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway pinka (ကွေပင်ကား). [2]
Banjarese and Malay A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Spekulaas: Nationwide A thin, very crunchy, caramelized, and slightly browned cookie, derived from Dutch cuisine. Spiku: East Java
Balinese cuisine is a cuisine tradition of Balinese people from the volcanic island of Bali. Using a variety of spices, blended with the fresh vegetables, meat and fish. [ 1 ] Part of Indonesian cuisine , it demonstrates indigenous traditions, as well as influences from other Indonesian regional cuisine, Chinese and Indian .
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.