Cap Go Meh Carnival

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        Cap Go Meh is the most important festival in Singkawang, this festival recently become one of international event, the festival held to celebrate Chinese New Year and held between January or February depending on Chinese calender. Every times when the festival held, the entire of city will look very festive, entire city will be covered by red color, lampions, banner, Cap Go Meh garnish and another ornament all in red combined with a little yellow. For days before the peak or festival all citizens involved in welcoming this important celebration, no matter what ethnic lines are.

        Cap Go Meh carnival comes from Chinese tradition, this is mainly is a thanksgiving festival, grew from agricultural culture to celebrate the peak of harvest session, closing the old year and welcoming the new year. Cap Go Meh is the peak of Imlek, Imlek as a thanksgiving held 15 days nonstop and closed by a great ceremony named Cap Go Meh. Lampion party is one of the event that you must see, lampion party is only a part of Imlek festival.

 

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Written by : Win Endriati

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Lempok Durian

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        Durian is a special fruit from West Borneo, growing naturally in natural forest of West Borneo, when in season you could try to eat durian, a tropical exotic fruit from Indonesia and known as a king of fruits. If you feel bored to eat durian fruit. Maybe you can try durian dodoo from Pontianak or the local population call it “Lempok Durian”. From the name, we know the main ingredient is durian fruit. The process of lempok durian same like dodoo but lempok durian didn’t mix with sticky rice and not really soft like dodoo. Lempok durian already as a hand gift from pontianak.
        Lempok durian extremely popular, especially simply by those who love to feed on durian berries. Material due to the price tag on durians sold in current market lempok can not inexpensive. When compared to the Dodol from Garut, lempok be costlier since the Lempok material will be authentic durian and sweetener.

 

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Written by : Win Endriati

 

Amplang

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        Do you like to eat snack? If you do then you should try a typical snack from Ketapang, West Borneo called Amplang. The main ingredient to make amplang is made from belida fish. The other ingredients to make amplang a mixture of tapioca, egg, garlic, salt, and some water.
        Amplang is very suitable to serve while relaxing or traveling. It is often used as a hand gift by travelers that come to Ketapang. Amplang is also can found in East Kalimantan and North Kalimantan. But the different amplang from Ketapang between East Kalimantan and North Kalimantan there is in the main ingredients. Ampang from ketapang use belida fish as main ingredients while East Kalimantan and North Kalimantan use gabus fish as main ingredients.

 

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Written by : Win Endriati

Pengkang As A Traditional Food From West Borneo

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        Pengkang is a Malay traditional food from West Borneo. Pengkang is typical food made from glutinous rice that baked with a stuffing of shrimps formed triangel and wrapped in banana leaves. Pengkang more delicious if we eat it with sauce. There are two sauce : spicy sauce and kepah sauce but the taste of sauce not too spicy there are sweet taste. The main ingredients kepah sauce is kind of shells that live near on the beach.  
        Pengkang actually not much different from lemper. Way to cook pengkang is unique, two pengkang clamped using bamboo, then baked in the embers of a fire. Pengakang more delicious because of the aroma of banana leaves that pervasive which wrap pengkang.

 

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Written by : Win Endriati

Bubur Gunting As A Special Food From Singkawang

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        Singkawang has many types of vegetarian restaurants, bistros and coffee shops. Usually vegetarian restaurants serve Indonesian food menu, where as bistros may serve different sorts of dishes depending on the type of food itself, such as Chinese Food, Malay Food, etc. Traditional food vendors can also be found still selling food in a simple way using barrows such as “Bubur Gunting”.
        Bubur gunting is one of typical special culinary from Singkawang. It made from fried bread (cakwe) that is cut short and shaped dice. Then given thick sauce that has sweet taste from pea and strach. Eat while still hot. A matter of taste..? Hmm.. it taste is unique, because there are sweet taste and little salty flavor

 

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Written by : Win Endriati

 

Pisang Sale As A Traditional Snack From Kubu Raya

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        Pisang sale as a traditional snack from Kubu Raya especially in Batu Ampar. It tastes is delicious and sweet, make pisang sale favored by many people. Although the food is only made from banana, but a lot of the food lovers that likes pisang sale. Making pisang sale is not too difficult. Pisang sale made from ripe bananas and then roasted in the smoke, such as grilling satay. Pisang sale is roasting about 15 minutes, do not overcook, if it too burnt will change the flavor of pisang sale. It is often used as a hand gift by travelers that come to Batu Ampar.
        Important characteritics that determine the quality of pisang sale is the color, taste, smell, elasticity, and resistance shelf. Characteristics are influenced by processing, packaging, and storage products.
        There are three (3) ways of making banana sale:
– The traditional way of using wood smoke;
– Fumigation with sulfur;
– Wet method using sodium bisulfite.

 

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Written by : Win Endriati      

 

Dange Cake As A Traditional Cake From Landak

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        Dange cake is one of the traditional cake from Landak Regency. The basic ingredients of the dange cake are grated coconut and mixed with glutinous rice flour. It make the taste of cake is savory. This cake cooked by roast. Dange cake almost same with the pancong cake (cake from Java Island) but there is the different between dange cake and pancong cake. Pancong cake made of rice flour. So, the difference also produces different taste.
        The other differences if pancong cake is bitten it more tender because it is made from rice flour, while dange cake is bitten it more chewy because it is made from glutinous rice flour. The cake is often served when Celebration of Eid.

 

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Written by : Win Endriati