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Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
Bahulu or baulu (Jawi: باولو) is a traditional Malay pastry (kue/kuih).It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients.
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]
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
The province of East Kalimantan in Indonesia is divided into 10 regencies and cities which in turn are divided administratively into 105 districts, known as kecamatan.Each district have their own villages or subdistricts, rural ones are known as desa or kampung (only in Berau, Mahakam Ulu and West Kutai), while urban ones are known as kelurahan.
North Kalimantan (Indonesian: Kalimantan Utara) is a province of Indonesia. It is located on the northernmost of Kalimantan , the Indonesian part of the island of Borneo . North Kalimantan borders the Malaysian states of Sabah to the north and Sarawak to the west, and by the Indonesian province of East Kalimantan to the south.
Dengke mas naniura [a] is a traditional Batak dish originating from the North Sumatra province of Indonesia. [2] The name of the dish means "pickled fish" in the Toba Batak language.
Tempoyak (Jawi: تمڤويق ), asam durian or pekasam is a Malay condiment made from fermented durian.It is usually consumed by the ethnic Malays in Maritime Southeast Asia, notably in Indonesia and Malaysia.