Pesona Kuliner Banjarmasin: Keunikan Cita Rasa Ketupat Kandangan, Mie Bancir, dan Kue Bingka

Summary

The video script celebrates the culinary heritage of Banjarmasin, South Kalimantan, Indonesia, focusing on traditional dishes like Ketupat Kandangan and Mie Banjir. It highlights the importance of preserving and promoting local cuisine, with the fourth-generation Ketupat Kandangan maker, Ahmad, detailing the unique preparation process involving specific Banjarmasin rice and Ikan Haruan. The script also introduces Neti, a second-generation bingka maker, who shares the labor-intensive process of making this traditional sweet cake. The video emphasizes the cultural significance of these dishes and their role in connecting the community, inviting both locals and tourists to experience the authentic flavors of Banjarmasin.

Takeaways

• 😀 The script is about preserving and promoting the unique culinary heritage of South Kalimantan, Indonesia.
• 🌄 It highlights the importance of rivers in the region's life and culture, especially in relation to local cuisine.
• 🐟 Ikan Haruan is a prominent ingredient, often prepared as Ketupat Kandangan, a dish that is central to local festivities, especially during Eid.
• 🍚 The preparation of Ketupat involves specific types of rice from Banjarmasin, which gives the dish its unique texture and flavor.
• 🔥 The cooking process for Ketupat includes a unique method of smoking the fish with coconut husks to infuse the dish with a distinct aroma.
• 🍲 The resulting dish is a combination of flavors from the smoked fish and the broth, creating a delicious taste experience.
• 👨‍🍳 Ahmad Ayat Syahrani, a fourth-generation Ketupat maker from Banjarmasin, shares the traditional process of making this iconic dish.
• 🍜 The script also mentions Mie Banjir, a noodle dish that is a staple in local warungs and has been adapted to highlight regional flavors.
• 👩‍🍳 Neti Asistina introduces Bingka Bunda, a traditional sweet cake that has been a part of the community's diet since 1984, and is now available year-round.
• 🍰 Bingka comes in various flavors, with the potato variant being the most popular, and its preparation involves a detailed process of cooking and mixing ingredients.
• 🏞️ The script emphasizes the cultural significance of these dishes, suggesting that they are not just about taste, but also about the values and traditions embedded in the community's daily life.

Q & A

What is the main focus of the video script?

The main focus of the video script is the preservation and promotion of traditional cuisine unique to South Kalimantan, Indonesia.

What is the significance of rivers in Banjarmasin's culture and cuisine?

Rivers in Banjarmasin are significant as they are deeply intertwined with the local culture and cuisine, serving as a source of life and a key ingredient in many dishes.

What is 'Ketupat Kandangan' and why is it important to Banjarmasin's culinary heritage?

'Ketupat Kandangan' is a traditional dish made from 'Ikan Haruan', a type of fish. It is important to Banjarmasin's culinary heritage as it represents a unique flavor and is often served during special occasions and celebrations.

How is 'Ketupat Kandangan' prepared according to the script?

The preparation of 'Ketupat Kandangan' involves cooking the 'ketupat' with specific spices and then adding 'Ikan Haruan' or 'ikan gabus' cooked with coconut milk and wrapped in banana leaves to infuse the dish with a distinct flavor.

Who is Ahmad Ayat Syahrani and what is his connection to 'Ketupat Kandangan'?

Ahmad Ayat Syahrani is the fourth generation of 'Ketupat kaum Banjarmasin', a family tradition that dates back to 1890, and he plays a role in continuing the legacy of this traditional dish.

What is 'Mie Banjir' and how does it differ from other noodles?

'Mie Banjir' is a noodle dish unique to Banjarmasin, characterized by its rich and flavorful broth, typically made with 'ayam kampung' (free-range chicken), and garnished with various local spices and ingredients.

What are the key ingredients of 'Mie Banjir' that make it distinct?

The key ingredients that make 'Mie Banjir' distinct are 'kaskas' and 'gegatoni', which are specific spices that give the dish its unique taste.

How is the preparation of 'Bingka Bunda' described in the script?

The preparation of 'Bingka Bunda' involves cooking and mashing ingredients like potatoes, then mixing them with eggs, flour, sugar, and coconut milk. The mixture is shaped into a six-petal flower form before baking.

Who is Neti Asistina and what is her role in the tradition of 'Bingka Bunda'?

Neti Asistina is the second generation of 'Bingka Bunda', continuing the tradition that started with her mother in 1984, and she is involved in making and selling this traditional cake.

What is the cultural significance of 'Bingka Bunda' in Banjarmasin?

The cultural significance of 'Bingka Bunda' in Banjarmasin lies in its historical roots, initially served for special events and royal occasions, and now enjoyed as a daily sweet treat that carries the region's cultural identity.

What message does the script convey about the importance of preserving local cuisine?

The script conveys the message that preserving local cuisine is crucial for maintaining cultural identity and promoting the values and flavors unique to a region, encouraging both locals and visitors to appreciate and continue these culinary traditions.

Outlines

00:00

😋 Culinary Heritage of Banjarmasin

This paragraph delves into the rich culinary traditions of Banjarmasin, a city in South Kalimantan known for its rivers and unique cuisine. The narrator, Ahmad Ayat Syahrani, introduces the audience to 'ketupat Kandangan,' a traditional dish made from a special type of rice native to Banjarmasin. The dish involves a meticulous process of steaming the rice, adding secret spices, and incorporating smoked fish, resulting in a flavorful combination. The dish is a staple at special occasions, especially during the Eid al-Fitr celebrations. The paragraph emphasizes the pride in preserving Banjarmasin's culinary heritage and the hope that ketupat Kandangan will become an iconic dish for the city, attracting both local and international tourists. The narrator also mentions 'mie banjir,' another local specialty, which is a simple yet flavorful noodle dish that has been adapted to highlight the region's unique flavors.

05:01

🍰 The Legacy of Banjarmasin's Traditional Cakes

The second paragraph focuses on the traditional cakes of Banjarmasin, known as 'bingka Bunda,' which have a history dating back to 1984. Neti Asistina, the second-generation owner of the bingka business, explains the process of making these cakes, which involves cooking and mashing various ingredients like potatoes and coconut milk, then combining them with eggs, flour, and sugar. The cakes are shaped into a six-petaled flower design, symbolizing the cultural significance and the meticulous craftsmanship that goes into each piece. The cakes were once reserved for special occasions and royalty but are now available daily, reflecting the evolution of Banjarmasin's culinary culture. The paragraph highlights the importance of preserving these traditional sweets as a testament to the region's enduring culinary heritage and the values they represent.

Keywords

💡Conservation

Conservation in this context refers to the preservation of cultural heritage, particularly culinary traditions. It is a central theme of the video, emphasizing the importance of maintaining traditional food practices. The script mentions 'pelestarian' which translates to 'conservation' in the context of promoting and preserving the unique cuisine of South Kalimantan.

💡Promotion

Promotion is another key concept in the script, highlighting the efforts to increase awareness and appreciation of local cuisine. It is closely tied to the theme of conservation, as promoting traditional foods helps to ensure their continued practice and relevance. The script discusses 'promosi', indicating the active steps taken to make South Kalimantan's culinary culture more well-known.

💡Kalimantan

Kalimantan is the Indonesian part of the island of Borneo, and in the script, it is specifically South Kalimantan that is being discussed. The region is known for its rich cultural heritage, including its unique cuisine. The script uses 'Kalimantan' to showcase the regional identity and culinary practices that are being conserved and promoted.

💡Culinary Culture

Culinary culture encompasses the practices, traditions, and tastes associated with the preparation and consumption of food. The script emphasizes the deep connection between the local community and their food, which is an integral part of their cultural identity. It is exemplified through the detailed descriptions of traditional dishes like 'ketupat' and 'mie banjir'.

💡Ketupat

Ketupat is a traditional dish made from rice that is cooked and then wrapped in a woven palm leaf. In the script, it is referred to as 'ketupat Kandangan', which is a special version of the dish from Banjarmasin, South Kalimantan. The script describes the meticulous process of making ketupat, from selecting the right type of rice to the cooking method, which is a testament to the culinary culture's depth.

💡Ikan Haruan

Ikan Haruan, or Haruan fish, is a specific type of fish used in the script's culinary context. It is mentioned as a key ingredient in the preparation of ketupat, where the fish is cooked with coconut milk and spices, adding a unique flavor to the dish. The use of Ikan Haruan exemplifies the local ingredients that contribute to the distinctiveness of the regional cuisine.

💡Mie Banjir

Mie Banjir is a noodle dish that is characteristic of Banjar culture. The script describes it as a food that is widely available in local eateries and is known for its rich and flavorful broth. The dish is made with local ingredients, such as kampung chicken, reflecting the importance of using authentic local produce in maintaining the culinary heritage.

💡Bingka Bunda

Bingka Bunda is a traditional cake mentioned in the script, which has a history dating back to 1984. It is a part of the culinary narrative, showcasing the variety of flavors and the process of making the cake, which involves cooking and mixing various ingredients like potatoes, eggs, and coconut milk. The script uses Bingka Bunda to illustrate the continuity and evolution of traditional recipes.

💡Cultural Integration

Cultural integration refers to the blending of different cultural elements, which is evident in the script through the adaptation of traditional dishes like mie banjir to incorporate local flavors and ingredients. The script mentions 'akkulturasi budaya', indicating how the local community has embraced and adapted culinary practices to reflect their cultural identity.

💡Traditional Values

Traditional values are the principles and beliefs that have been passed down through generations and are integral to the community's identity. The script touches on the significance of these values in the context of food, suggesting that the preparation and enjoyment of traditional dishes like ketupat and mie banjir embody these values and contribute to the community's cohesion.

💡Tourism

Tourism is implied in the script as a potential outcome of promoting local cuisine. The script suggests that the unique culinary offerings of South Kalimantan could attract both local and international tourists, thereby serving as a destination for those seeking to experience the region's authentic flavors. This highlights the economic and cultural benefits of culinary promotion.

Highlights

Preservation and promotion of South Kalimantan's unique cuisine is emphasized.

Banjarmasin's rivers play a vital role in the region's life and culture.

Ikan Haruan is a staple ingredient in local cuisine, often prepared as Ketupat Kandangan.

Ahmad Ayat Syahrani, a fourth-generation Ketupat maker, discusses the traditional process of making Ketupat.

The importance of using specific Banjarmasin rice for the texture and taste of Ketupat is highlighted.

Ketupat Kandangan is traditionally served during special occasions and is highly favored during Eid.

The method of cooking Ikan Haruan involves using coconut husks for a unique flavor.

Ketupat Kandangan is eaten by hand, with the sauce absorbing into the rice for a rich taste.

The dish is a symbol of Banjarmasin and aims to become an iconic destination for tourists.

Mie Banjir, a noodle dish, is a cultural adaptation and a staple in Banjarmasin's southern region.

Mie Banjir is made with local ingredients, including kampung chicken, to enhance its authenticity.

The dish is served with various toppings, including shredded chicken, egg, and fried shallots.

Bingka Bunda is a traditional cake introduced by Neti Asistina, continuing her mother's legacy since 1984.

Bingka has various flavors, including potato, tapioca, jackfruit, eggs, coconut, cheese, and durian.

The process of making Bingka involves cooking sweet potato and mixing it with eggs, flour, and sugar.

Bingka's shape resembles a six-sided flower, symbolizing cultural significance.

The cake was traditionally served for special events and is now available daily.

Bingka represents the cultural values and daily life of the Banjarmasin community.

Transcripts

[Musik]

maka dari itu sebetulnya yang membuat

aku e bisa semangat ya karena ini bagian

dari pelestarian dan promosi kuliner

khas e Kalimantan

[Musik]

Selatan kota seribu sungai begitu orang

mengenal Banjarmasin sungai-sungai yang

membelah wilayah ini banyak dijadikan

penopang

kehidupan bahkan Sebagian besar

masyarakat menjadikan Sungai sebagai

sesuatu yang tidak dapat dipisahkan dari

budaya dan

kulinernya kedekatan dengan Al membentuk

kepiawaian masyarakat dalam mengolah

berbagai kuliner berbahan

ikan satu di antaranya ialah ikan Haruan

yang menjadi Primadona dan kerap

disajikan menjadi ketupat

Kandangan

nama saya Ahmad ayat Syahrani generasi

keempat dari ketupat kaum Banjarmasin

kita sudah generasi keempat ini dari

tahun

1890 kita prosesnya itu dari subuh kita

bikin E rebus ketupatnya dulu untuk

berasnya sendiri itu memang harus beras

khusus dari Banjarmasin karena kalau

tidak beras khusus itu tekstur

ketupatnya itu rasanya akan berbeda

setelah kita rebus ketupat Baru lanjut

ke kuah santannya kita kasih bumbu-bumbu

yang tentu saja khas dari ketepat

[Musik]

kaum kemudian ada tambahan e Ikan haruan

atau ikan gabus yang dimasak dengan cara

diasap menggunakan batok kelapa Kita

bakar sampai jadi arang Nah baru kita

asap ditaruh ikan ikan Haruan di atasnya

yang sudah ditusuk-tusuk yang sudah

dikasih bumbu-bumbu

[Musik]

juga nah terus dimasukin ke kuah maka

aroma dari asap itu juga akan meresap di

kuah sehingga menghasilkan kombinasi

rasa yang sangat enak di

[Musik]

lidah

ketupat Kandangan biasanya disajikan

banyak untuk acara-acara hajatan Paling

ramainya itu ketika momen-momen pada

saat lebaran ke tempat Kandangan

merupakan favorit bahkan kita sampai

kewalahan ketika menerima pesanan

itu khasnya sendiri ketupat ini dimakan

dengan cara pakai tangan khasnya di emek

emek kalau kita bilang Nah kuahnya

sendiri itu akan meresap ketika

ketupatnya itu

dihancurin

tentunya sangat bangga ya kita bisa

melestarikan makanan khas Banjar

khususnya Kalimantan Selatan

mudah-mudahan nanti ketupat Kandangan

ini menjadi iconnya untuk kota

Banjarmasin dan ini menjadi tujuan

destinasi untuk teman-teman wisatawan

turis lokal maupun asing untuk mencobai

e rasa yang khas dari ketupat

Kandangan nikmatnya kuah dan ketupat

berpadu dengan ikan Haruan yang hangat

menjadi pengingat kedekatan sungai

dengan

masyarakat menariknya meski panganan

berbahan ikan kerap ditemui di sepanjang

jalan kota ada pula sajian otentik

lainnya yang berasal dari proses

akulturasi budaya

masyarakat m

banjir

hal merupakan owner dari mie banjir khas

Banjar mie banjir itu sebetulnya makanan

yang banyak didapatkan di warung-warung

kaki Li Ya mungkin kalau di Banjarmasin

khususnya itu banyak didapat di daerah

pekauman e Banjarmasin Selatan Kenapa

sih disebut m banjir karena dulu itu

banyak yang request eh saya kuahnya

sedikit ya saya kuahnya dibanyakin ya

jadi mie itu dimaknai nanggung antara

berkuah goreng atau mungkin dalam bahasa

Jawa itu Nyemek Nah kalau kita

sebetulnya pengin ketika orang makan mie

bancir itu orang lebih kayak ngedapatin

rasa Kalimantan selatannya dan memang

ada dua bumbu khas yang ada di mie

banjir kita yaitu kaskas dan

geganti mie bancir yang sederhana ya dia

banyak menggunakan ayam boiler atau ayam

ras Tapi karena kita itu juga pengin

mengangkat k khasan Kalimantan Selatan

di mana soto Banjar juga kan aslinya itu

menggunakan Ay Kampung maka m banjir

kita juga menggunakan ayam kampung

sehingga air kaldu yang dihasilkan pun

juga basically dia udah gurih banget itu

butuh waktu kurang lebih sekitar minimal

1 sampai 2 jam

[Musik]

perebusan untuk penyajiannya Biasanya

kita e piring hidang itu kita alasi

dengan daun pisang ya biar pada saat

dituang itu aromanya bisa wangi kemudian

setelah mieya dituang di atas piring

biasa kita ikan dengan suwiran ayam

kampung kemudian irisan dari telur bebek

lalu kita taburi dengan irisan dari daun

seledri dan juga baang

[Musik]

goreng ya mie bancir itu kan sebetulnya

sejak tahun 2014 itu kan bisa dikatakan

sudah 9 tahun ya sekarang sih outletnya

masih fokusnya banjarmasin banjar baru

sama kita buka di dutamall

[Musik]

Banjarmasin

selain aku begitu cinta dengan

Kalimantan Selatan aku merasa Siapa lagi

sih generasi selanjutnya selain yang

muda-muda sampai ibaratnya orang luar

yang ngambil kesempatan itu Sedangkan

itu mungkin bisa jadi tamparan buat kita

orang lokal kenapa enggak orang lokal

sendiri gitu loh maka dari itu

sebetulnya yang membuat aku e bisa

semangat ya karena ini bagian dari

pelestarian dan promosi kuliner khas e

Kalimantan Selatan

meski belum sepopuler mie dari daerah

lainnya namun akulturasi budaya pada

hidangan mie bancir menjadi tanda

kedekatan masyarakat bukan hanya kepada

alam saja namun juga kepada

sesama membahas kuliner Banjarmasin tak

hanya soal rasa tetapi nilai-nilai luhur

yang terkandung juga pantas untuk diulas

dan tak lengkap rasanya jika belum

membahas kue tradisional yang telah

mengakar sejak dahulu dan tetap di

gemari sebagai asupan energi kue

[Musik]

bingka Perkenalkan nama saya Neti

asistina saya ini generasi kedua dari

bingka Bunda bingka Bunda ini dimulai

dari Mama saya ya karena saya generasi

kedua dari Mama saya tahun

1984 Nah itu dulu mama saya bikin bingka

ini coba-coba jualan di pasar Ramadan

Pasar Wadai karena mama saya itu memang

hobi bikin-bikin kue gitu

loh bingka Ini kan ada bermacam-macam

varian rasa kayak kentang tapai nangka

telur kelapa keju durian nah yang paling

laku itu adalah bingkah

kentang prosesnya lumayan panjang ya

dari bahan yang datang dari pasar kayak

kentang Itu tuh harus dikukus dulu habis

kukus itu nanti ah matang dia dikupas

setelah dikupas tu baru digiling

dihaluskan Terus kalau telur itu dikocok

nanti dikocok sama tepung sama gula

terus nanti dicampur dia sama bahan yang

sudah matang tadi terus kayak santan itu

harus dimasak dulu biar

diawet kalau yang namanya bingka itu

biasanya ya dia bentuknya seperti bunga

segi enam gitu kayak gitu walaupun

misalnya bahannya sama terus misalnya

dia segiempat kayaknya enggak bisa

nyebut itu namanya bingka

[Musik]

gitu kalau dulu bingka ini katanya

dihidangkan untuk acara-acara tertentu

saja dan untuk apa orang-orang kerajaan

atau apa gituacara adat Nah sekarang sih

kita sudah bisa menemukan setiap hari

bisa Kapan saja Jadi kita mau makan ada

sudahah

tersedia ada orang yang kadang-kadang

tuh bilang katanya Legend katanya ya

mudah-mudahan untuk jangka panjangnya

ada yang nerusin tetap menjadi salah

satu ciri khas kuliner khas

Banjarmasin panganan manis legit dan

lembut pada kudapan khasnya

mengisyaratkan sebuah makna bahwa di

setiap hidangan tersimpan kultur yang

melekat dengan keseharian

[Musik]

masyarakat

foreign