Cuisine

Banjar cuisine

Banjar cuisine is heavily influenced by Malay and Javanese cuisine, as well as Chinese and Indian cuisine. The use of spices and herbs is prominent in Banjar cuisine, as well as the use of coconut milk and seafood. The cuisine is known for its spicy and flavorful dishes, such as soto Banjar, a spicy soup made with beef and coconut milk, and pindang patin, a spicy and sour fish soup.

Asian cuisine› Indonesian cuisine› Acehnese cuisine

Spicy, Flavorful, Savory, Sour

Grilling, Frying, Boiling, Steaming, Stir-frying

Typical ingredients

Coconut milk, Seafood (fish, prawns, crabs), Beef, Chicken, Rice, Turmeric, Ginger, Lemongrass, Galangal, Chili peppers, Shallots, Garlic, Candlenuts, Tamarind

- Banjar cuisine is known for its use of exotic ingredients, such as durian and petai (stinky beans). - The cuisine is often served with sambal, a spicy chili paste.

More cuisines from this region...

Malay cuisine, Indonesian Chinese cuisine, Padang food, Javanese cuisine, Indo cuisine, Balinese cuisine, Makassar cuisine, Manado cuisine, Indonesian Indian cuisine, Batak cuisine

History

Banjar cuisine has a long history, dating back to the Banjar Kingdom in the 14th century. The cuisine has been influenced by various cultures throughout history, including Malay, Javanese, Chinese, and Indian. Banjar cuisine is an important part of the Banjar culture and is often served during special occasions and celebrations.

Cultural significance

Banjar cuisine is an important part of the Banjar culture and is often served during special occasions and celebrations, such as weddings and religious festivals. The cuisine is also popular among tourists visiting South Kalimantan.

Health benefits and considerations

Banjar cuisine is generally high in fat and calories due to the use of coconut milk and fried foods. However, the cuisine also contains a variety of spices and herbs that have health benefits, such as turmeric, ginger, and lemongrass.