Mengenal Jajanan Tradisional, Kue Batang Burok

Summary

The video introduces the rich history and preparation of 'kue batang buruk,' a traditional dish from Pontianak, Indonesia. This unique delicacy, served during royal events since 1779, combines a savory filling of meat, potatoes, and spices wrapped in a thin pancake-like skin, then steamed in coconut milk. Its distinct flavor profile comes from the use of spices like cumin and nutmeg, and the dish has evolved over time. Originally a royal treat, it is now enjoyed widely in Pontianak, especially during Ramadan and local celebrations, becoming a beloved part of the region's culinary heritage.

Takeaways

• 😀 Kue Batang Buruk is a traditional dish from Pontianak, often served at royal events and celebrations since 1779.
• 😀 The dish was historically prepared for distinguished guests, including the Sultan and other royalty, during major ceremonies like Sultan Syarif Abdurrahman's coronation.
• 😀 The main ingredients include coconut milk, minced meat (often with Arab or Hadrami influence), and potatoes.
• 😀 The outer layer, or 'dadar,' is made from flour, eggs, and water, and is cooked into thin crepes.
• 😀 The filling consists of a sautéed mixture of garlic, onions, minced meat, and spices like turmeric, cumin, nutmeg, and sometimes chili.
• 😀 The dish is traditionally steamed with coconut milk, adding a rich, creamy flavor that distinguishes it from other snacks.
• 😀 The name 'Batang Buruk' refers to the rushed eating style that was seen as improper, symbolizing the need for careful, respectful consumption.
• 😀 Kue Batang Buruk was originally served in the royal courts of the Kesultanan Pontianak but has now become popular among the general public.
• 😀 The dish has evolved over time, with modern cooking tools resulting in a cleaner and more refined version compared to its historical roots.
• 😀 The dish is often consumed during Ramadan and at local events, symbolizing both its cultural significance and its spread beyond royal circles.
• 😀 The preparation of Kue Batang Buruk is rich in nutrients, containing proteins from meat and carbohydrates from potatoes, making it a filling and nutritious snack.

Q & A

What is Kue Batang Buruk, and where did it originate?

Kue Batang Buruk, also known as Kue Pahar, is a traditional dish from Pontianak, Indonesia. It originated in the Sultanate of Pontianak in the 18th century, specifically around the year 1779, when Sultan Syarif Abdurrahman was crowned as the first Sultan of Pontianak.

Why is Kue Batang Buruk significant in Pontianak's history?

Kue Batang Buruk holds historical significance because it was initially served at royal events, symbolizing hospitality and luxury. It was especially important during the coronation of Sultan Syarif Abdurrahman, where it was offered to distinguished guests such as the royal family and high-ranking officials.

What are the key ingredients used in making Kue Batang Buruk?

The key ingredients for Kue Batang Buruk include flour, eggs, water, coconut milk (santan), ground meat (often beef), potatoes, onions, garlic, and various spices such as pepper, nutmeg, and soy sauce.

Why is coconut milk used in the preparation of Kue Batang Buruk?

Coconut milk is used because it was a readily available ingredient in the region due to the abundance of coconut palms around Pontianak. It gives the dish its rich flavor and texture, enhancing both the taste and the nutritional content.

What makes Kue Batang Buruk different from other similar dishes?

Kue Batang Buruk stands out because of its unique filling, which traditionally includes beef and potatoes. Additionally, it is wrapped in a crepe made from flour, eggs, and water, and then steamed with coconut milk, which sets it apart from other savory dishes in the region.

What is the cultural significance of the name 'Batang Buruk'?

The name 'Batang Buruk' refers to the idea that eating the dish in haste, without proper etiquette, leads to 'bad' or unrefined behavior. It emphasizes the need for consuming the dish slowly and with respect, promoting proper manners at the table.

How has Kue Batang Buruk evolved over time?

Originally served in royal courts, Kue Batang Buruk has evolved into a widely accessible dish. Today, it is commonly enjoyed at community events such as Ramadan, and can be found in local markets, making it a popular snack among the people of Pontianak.

What role did the Hadrami (Yemenite) influence play in the dish?

The Hadrami influence is significant because many of the royal family and nobility in Pontianak were of Hadrami (Yemenite) descent. Their culinary traditions, which often included the use of rich spices and meats, helped shape the unique flavor profile of Kue Batang Buruk.

What cooking method is traditionally used to prepare Kue Batang Buruk?

The dish is traditionally steamed. After assembling the crepe rolls filled with the meat and potato mixture, they are placed in a steamer and cooked, allowing the flavors to meld and the coconut milk to infuse the dish.

How does Kue Batang Buruk compare in terms of nutrition?

Kue Batang Buruk is a nutrient-dense dish, rich in protein from the meat, carbohydrates from the potatoes, and fats from the coconut milk. The inclusion of various spices and seasonings also adds to its aromatic richness and overall nutritional value.