Pengkang actually not much different from lemper already known to many people.
Come to my cottage in the village Pengkang Foreign pin, Pinyuh River District, Pontianak District, West Kalimantan. Feel the sensation of savory blend of clay texture of sticky rice with dried shrimps in the Confectionary named pengkang.
Ketan, since a long time to be excellent raw material for the manufacture of confectionary. Cause sticky clay texture can be made a variety of snacks, both sweet and salty taste. In West Kalimantan, pengkang become one of the typical food made from glutinous rice that is now being hunted by settlers.
Pengkang actually by the Chinese used to refer to any baked goods. And, pengkang in West Kalimantan also is baked before serving.
Savory sticky rice and dried shrimp become more enjoyable because of the pervasive aroma of banana leaves after baking. "Pengkang actually not much different from lemper already known to many people. Only if it lemper usually minced chicken meat or grated coconut, dried shrimp and pengkang use remains to be roasted anyway, "said Haerany, Pengkang cottage owners. Haerany pengkang maker is a third generation.
As lemper, glutinous raw materials should also be cooked with coconut milk and stir. Once filled with dried shrimp and wrapped in banana leaves, then steamed until cooked pengkang.
Which is typical of the way pemanggangannya pengkang making. Pengkang two packs that have been steamed and then clamped using bamboo slats tied to each end using bundung, a type of heat-resistant vines.
Mussel sauce
Pengkang increasingly typical because Haerany combines presentation with chilli mussel or clam sauce. Guaranteed, savory sauce that blends with the flavor of the half spicy and sweet it will make you re-order them after tasting one pengkang flops.
"Sambal was my creations to add flavor pengkang. First, using only small shrimp pengkang wet so the durability is only a day. With dried shrimp, pengkang can still be eaten up to three days, "said Haerany.
Mussel sauce side dish is actually better. Because the clam meat served is still in intact form and can be eaten separately. The price is more expensive than the pengkang that became his trademark dish. One-flops pengkang only Rp 5,000, while one serving of sauce mussel Rp 15,000. However, the price would be worth the pleasure felt at home on the tongue.
Pengkang cottage within 38 kilometers from the city of Pontianak, the capital of West Kalimantan. The village is an area of the track pin from Pontianak to Mempawah, Singkawang, and Sambas.
The restaurant is usually crowded when the days of huge Chinese community, such as Lunar, Cap Go Meh, and Prayer Bury or Cheng Beng. However, the holiday-long holiday, such as Idul Fitri holiday and year-end, this restaurant is equally solid.
"These days most out 1000 regular-flops per day. However, if the holidays can be up to 4,000-flops, even to 10,000 clips a day, "said Haerany. So, if you're landing in New York City, there's no harm come to the cottage Pengkang and feel the delicious sticky rice mixed with dried shrimp and mussel sauce.
Come to my cottage in the village Pengkang Foreign pin, Pinyuh River District, Pontianak District, West Kalimantan. Feel the sensation of savory blend of clay texture of sticky rice with dried shrimps in the Confectionary named pengkang.
Ketan, since a long time to be excellent raw material for the manufacture of confectionary. Cause sticky clay texture can be made a variety of snacks, both sweet and salty taste. In West Kalimantan, pengkang become one of the typical food made from glutinous rice that is now being hunted by settlers.
Pengkang actually by the Chinese used to refer to any baked goods. And, pengkang in West Kalimantan also is baked before serving.
Savory sticky rice and dried shrimp become more enjoyable because of the pervasive aroma of banana leaves after baking. "Pengkang actually not much different from lemper already known to many people. Only if it lemper usually minced chicken meat or grated coconut, dried shrimp and pengkang use remains to be roasted anyway, "said Haerany, Pengkang cottage owners. Haerany pengkang maker is a third generation.
As lemper, glutinous raw materials should also be cooked with coconut milk and stir. Once filled with dried shrimp and wrapped in banana leaves, then steamed until cooked pengkang.
Which is typical of the way pemanggangannya pengkang making. Pengkang two packs that have been steamed and then clamped using bamboo slats tied to each end using bundung, a type of heat-resistant vines.
Mussel sauce
Pengkang increasingly typical because Haerany combines presentation with chilli mussel or clam sauce. Guaranteed, savory sauce that blends with the flavor of the half spicy and sweet it will make you re-order them after tasting one pengkang flops.
"Sambal was my creations to add flavor pengkang. First, using only small shrimp pengkang wet so the durability is only a day. With dried shrimp, pengkang can still be eaten up to three days, "said Haerany.
Mussel sauce side dish is actually better. Because the clam meat served is still in intact form and can be eaten separately. The price is more expensive than the pengkang that became his trademark dish. One-flops pengkang only Rp 5,000, while one serving of sauce mussel Rp 15,000. However, the price would be worth the pleasure felt at home on the tongue.
Pengkang cottage within 38 kilometers from the city of Pontianak, the capital of West Kalimantan. The village is an area of the track pin from Pontianak to Mempawah, Singkawang, and Sambas.
The restaurant is usually crowded when the days of huge Chinese community, such as Lunar, Cap Go Meh, and Prayer Bury or Cheng Beng. However, the holiday-long holiday, such as Idul Fitri holiday and year-end, this restaurant is equally solid.
"These days most out 1000 regular-flops per day. However, if the holidays can be up to 4,000-flops, even to 10,000 clips a day, "said Haerany. So, if you're landing in New York City, there's no harm come to the cottage Pengkang and feel the delicious sticky rice mixed with dried shrimp and mussel sauce.
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