BARAM

Material:
 
  1/2 kg of glutinous rice
  Cinnamon 1/2 tspn
  1/2 tsp galangal
  1/2 fennel
  and yeast to taste
  sap water

How to make:
 
rice pounded into powder and mixed with various spices, such as cinnamon, ginger and fennel. After it was made into a dough with water mixed with the juice and then molded dots fistful hand. The dough will be made into the yeast is then dried until completely dry. Usually lasts a few days to a week.

Furthermore glutinous rice cooked with sugar, then spiked yeast that had been made so that a tape. This material will be stored in a covered container for a few days, usually about a week.
more delicious served cold!!.

Juhu Singkah / Umbut Rotan

Material :

     1/4 kg Young Rattan
     1 vertebra turmeric and galangal already at that ruptured.
     1 teaspoon coriander
     1 tea spoon of salt
     2 cups coconut milk
     2 cloves garlic
     3 sheets salam leaf
     6 cups of liquid milk
     6 cloves of garlic

How to make :

     Umbut weak washed, thinly sliced sized tablespoon, ½ cm thick input in water, drain.
     Boil water, then enter umbut.
Enter all the spice paste (except salam leaf  and galangal), let stand until cooked and pervasive.
     Juhu Singkah / umbut Rattan Typical Central Kalimantan ready to be served

KAKAP KUKUS SAYURAN

Material:

2 pieces of red snapper fillet ± 150 grams
1 pc carrot, cut into small
100 grams of beans, cut into pieces
2 pcs potatoes, steamed half cooked, sliced
100 g broccoli
Aluminum foil, for wrapping

sauce:

5 tablespoons margarine
¼ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, finely chopped
Bh ½ onion, finely chopped
1 tsp chopped parsley

How to make:

Make the sauce:
Beat margarine with a fork until slightly tender, add salt, pepper, garlic, onion and parsley and stir.
Take a piece of aluminum foil paper, arrange the fish, potatoes, carrots, beans and broccoli, add the sauce on top and lid, steam for 20 minutes, remove from heat.
Serve warm with lettuce, tomato and rice.

Botok Daun Mengkudu

Material and content:

1 kg fish or baung Lais river, the fish should not be scaly. wash, do not cut, left for ± 2 hours. (not directly cooked).
40 pieces of noni leaf old
thick coconut milk of 2 coconuts

seasoning:

salt
turmeric, lemongrass, galangal, kencur.
leaf greeting, tumbar.
mix all blended.
To spice thought about it, according to our tastes.

3. How to make:

Noni leaf washed, discard bones, thinly sliced
Noni leaf boiled twice, all the cooking water discarded because of bitter.
prepare a large pot, put the fish, noni leaf, coconut milk, spices as well.
Cook over medium heat, until the fish flesh is destroyed, let up a little the rest of the coconut milk. take cool wrap with ripe noni leaves as a skin according to taste.
Botok ready to serve. Expired 4-5 days, with heated every day.

Sambal Goreng Papai

Material:

250 gr fresh shrimp
 200 gr ferns, take young stems1 lime leaves,
1 stalk lemongrass, crushed
 500 ml coconut milk1 teaspoon salt Cooking oil

Blend:

5 pcs red onion
 2 cloves garlic
 5 pcs red chilli 1 cm gingerBalls of soybean tempe:250 gr tempe 
2 cloves garlic, crushed
 1/2 teaspoon pepper 
1 tsp sugar1 egg white
 1/4 tsp salt

How to make :Shrimp, peel, remove the head, leaving the tail.Tempeh, cut into pieces, fry briefly, puree.Balls tempe: tempe stir together garlic, pepper, sugar, egg whites and salt, mix well.Make balls until the dough runs out.Heat oil, fry the balls until golden, remove and drain ..Heat the oil.Stir-fry until fragrant spices.Add lemongrass, galangal and lime leaves.Stir and cook until wilted.Enter the shrimp, and cook until it changes color.Pour the coconut milk gradually while constantly stirring.Cook until boiling.Enter balls ferns and tempeh.Cook until the spices to infuse, lift.Serve for 6 people.