5 Typical Bangka Belitung Food Recipes, Simple and Appetizing

Apart from having many natural attractions that are pleasing to the eye, Bangka Belitung is also famous for its various typical foods, you know. This typical “Negeri Laskar Pelangi” food has a unique and appetizing taste, because it is prepared with flavors from a combination of Malay, Chinese and Dutch cultures.

Nah, For those of you who want to taste it, but don’t have time to go to Bangka Belitung, you can make your own typical Bangka Belitung food at home, you know. How to cook typical Bangka Belitung food is not difficult, the ingredients are even easy to obtain in the market. Yuk, Follow these 5 simple recipes for typical Bangka Belitung food!

1. Yellow Peppered Mackerel

Materials:

Mackerel fish – 1 fish (600 grams)

Lime juice – 1 tbsp

Pineapple, cut into pieces – 1/4 fruit

Tomatoes, cut into pieces – 2 pieces

Lemongrass, bruised – 2 stalks

Galangal, bruised – 1 segment

Tamarind water, from 4 tamarind eyes brewed in hot water – 1 tbsp

Salt – 1.5 tsp

Granulated sugar – 1 tsp

Air – 1,2 liter

Ground spices:

Curly red chilies – 4 pieces

Red cayenne pepper – 4 pieces

Shallots – 5 pieces

Garlic – 3 cloves

Turmeric, roasted – 2 knuckles

Cooked shrimp paste – 1 tsp

How to make:

1. Clean the mackerel fish. Cover his entire body with lime juice. Leave it for a moment then rinse again until clean. Set aside.
2. In a pan, boil water.
3. Add spices, lemongrass, and galangal. Let it boil and the langu smell disappears.
4. Add the mackerel fish. Add sugar, salt and tamarind juice. Stir well and cook until the fish changes color.
5. Add pineapple. Cook until the pineapple is softer.
6. Add tomatoes. Stir well. Lift.
7. Ready to be served.

2. Sweet Bangka Martabak

Materials:

Medium protein wheat flour – 300 grams

Eggs – 2 pieces

Baking soda – 1 sdt

Granulated sugar – 3 tbsp

Salt – 1/2 tsp

Water – 350 ml

Granulated sugar, for sprinkling – 5 tbsp

Butter, for brushing – 3 tbsp

Baking soda, additionally for each pan – 1/2 tsp

Topping:

Sweetened condensed milk – to taste

Meses – to taste

Roasted nuts, coarsely mashed or blended – to taste

Grated cheese – enough

How to make:

1. In a bowl, mix the flour, sugar, salt and baking soda until smooth.
2. Add eggs and pour water. Stir well until the dough is smooth. Cover the container with a clean cloth and leave for 1 hour.
3. Heat a special martabak baking dish/pan.
4. While waiting for the pan to heat up, take ½ of the dough then mix with ¼ teaspoon of baking soda and stir until smooth.
5. Pour the mixture into a baking dish/pan and use low-medium heat. Let it cook until the surface is bubbly and slightly dry.
6. Sprinkle granulated sugar over the surface of the martabak. Cover the baking dish/pan and let it cook for 3 minutes. Lift.
7. Spread butter all over the surface.
8. Top with sprinkles, roasted nuts and grated cheese. Sprinkle with sweetened condensed milk.
9. Divide the martabak into 2 half-circle shaped parts. Close/stack each other. Cut the martabak into pieces.
10. Ready to be served.

Tips

1. To check whether the martabak baking sheet/pan is hot, sprinkle water on it. If the water immediately sizzles and evaporates, then the baking sheet/pan is hot enough to pour the martabak mixture.
2. If you don’t have a special martabak baking pan/pan, you can use a non-stick round flat pan or Teflon.

3. Mie Koba (Bangka Fish Noodle Soup)

Materials:

Wet noodles – 400 grams

Tofu – 200 grams

Bean sprouts – 100 grams

Mackerel – 250 grams

Air – 1,2 liter

Yes, Bakar – 2 cm

Ground pepper – 1/2 tsp

Celery – 5 stalks

Lemongrass, just take the white part and bruise it – 2 stalks

Salt – 1.5 tsp

Sugar – 1/2 tsp

Soy sauce – 1 tbsp

Flavoring – 1/2 tsp

Table vinegar – 1 tsp

Ground spices:

Shallots – 7 cloves

Garlic – 5 cloves

Shovel – 1/8 tsp

Complementary:

Fried onions – enough

Boiled chili sauce – to taste

Sweet soy sauce – to taste

Orange juice – to taste

How to make:

1. Boil the fish until cooked and brothy, remove the fish and drain. Take the flesh, separate the spines, mash until smooth. Strain the broth.
2. Saute the ground spices until fragrant, add the crushed lemongrass. Cook until the spices are cooked.
3. Add the spices to the fish stock. Add mashed fish, season with salt, pepper, sugar, vinegar and seasoning. Adjust the taste until it’s just right. Reduce the heat or turn it off and reheat when ready to serve.
4. Brew noodles until soft, drain. Brew bean sprouts with hot water, drain. Fry the tofu until it is crusty, then cut it into pieces.
5. Serve: Prepare a bowl, arrange noodles, bean sprouts, fried tofu, celery, pour over fish sauce. Sprinkle with fried onions.
6. Ready to be served with accompaniments according to taste (chili sauce, sweet soy sauce, orange juice).

Tips

1. Choose really fresh fish so it’s not fishy.
2. Mackerel can also be replaced with mackerel. However, it is more delicious to use mackerel fish because the texture of the meat is soft and easy to process.
3. To avoid a fishy smell, you can add cinnamon after sauteing the spices.
4. You can use dry noodles that are boiled until soft.

4. Bangka Chicken Noodles

Materials:

Egg Noodles – 200 grams

Chicken Stir Fry:

Chicken meat, chopped small – 300 grams

Garlic – 3 cloves

Sweet soy sauce – 2 tbsp

Oyster sauce – 1 tbsp

Ground pepper – 1/2 tsp

Sesame oil – 1/2 tbsp

Cornstarch – 1 tbsp

Onions, sliced ​​- 2 stalks

Salt to taste

Sugar – to taste

Water – 50 ml

Broth:

Chicken bones – 200 grams

Garlic, crushed – 2 cloves

Ground pepper – 1/2 tsp

Salt – 1 tsp

Broth powder – 1/2 tsp

Onions, sliced ​​- 2 stalks

Air – 1 liter

Chicken Oil:

Chicken skin – 50 grams

Cooking oil – 50 ml

Garlic, crushed – 1 clove

Complementary:

Saw, rebus – 1 cut

Bean sprouts, soak briefly in hot water – enough

Fried onions – enough

Dumpling crackers – to taste

Chili sauce – to taste

How to make:

1. Chicken stir fry: Mix the chopped chicken with soy sauce, sweet soy sauce, oyster sauce, ground pepper, sesame oil and cornstarch. Mix well, set aside. Next, saute the garlic until fragrant, add the chopped chicken meat that has been seasoned, stir until the chicken changes color. Add water, salt and sugar, stir well. Add spring onions, cook until cooked.
2. Broth: Saute the garlic until fragrant, then add the chicken bones. Saute until it changes color, then add water. Season with ground pepper, salt and stock powder, cook until boiling. Add the spring onions, stir briefly then turn off the heat.
3. Chicken Oil: Mix the chicken skin and oil, cook until the chicken skin is almost dry, then add the garlic. Cook until the chicken skin is dry. Turn off the heat, set aside.
4. Boil the egg noodles until cooked, drain and add a little oil so they don’t stick.
5. Presentation: Take a serving bowl, add chicken oil, a little soy sauce and sweet soy sauce. Add the boiled noodles in a serving bowl. On top, arrange the boiled mustard greens, bean sprouts, stir-fried chicken, sprinkle with green onions, fried onions, wonton crackers.
6. Serve the chicken noodles with the broth and chili sauce if you like.

5. Ingot cake

Materials:

Brown Sugar Icing:

Brown sugar – 250 grams

Water – 100 ml

Pandan leaves, tied in a knot – 1 sheet

Pandan layer:

Rice flour – 50 grams

Tapioca flour – 20 grams

Pandan juice – 300 ml

Coconut milk – 500 ml

Granulated sugar – 75 grams

Salt – 1/2 tsp

White Layer:

Rice flour – 50 grams

Tapioca – 20 grams

Coconut milk – 500 ml

Water – 300 ml

Granulated sugar – 30 grams

Salt – 1 tsp

How to make:

1. Brown Sugar Icing: Mix brown sugar, water and pandan leaves. Cook over low heat until the sugar dissolves and boils.
2. Turn off the heat, then strain. Let it warm, then pour into cups (per cup 2 full tablespoons).
3. Pandan layer: Mix rice flour, tapioca, salt, sugar, coconut milk, stir well. Add a little pandan juice, stir until smooth then add the remaining pandan juice. Cook over low heat, stirring, until it thickens and explodes. Stir for a few moments, then turn off the heat. Put the pandan layer into the cup until it reaches 1/2 cup (3-4 tablespoons).
4. White Layer: Mix rice flour, tapioca, sugar, salt, coconut milk, stir well. Add a little water, stir until smooth then add the remaining water. Cook over low heat while stirring until it thickens and explodes. Stir for a few moments, turn off the heat. Pour over the pandan layer until the cup is full.
5. Let the jongkong cake cool, then store it in the refrigerator.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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