Ever Try Chicken Fire?

Serasan cottage eatery's name is located at St Abdurrahman Sharif (near the Princess Street intersection Candramidi), Pontianak, West Kalimantan. Display the menu and food at this place truly unique.
Foods that are dominated by food Archipelago. "Here, we present a variety of different foods. There's food Nusantara, European, Chinese. Archipelago food dominant by Kalbar food," said Ansari Fajriudin
Serasan fire chicken, fried rice serasan, ice doger, cheerful fresh ice, and water spinach cah smoke is the mainstay in Pondok Serasan menu. Unique way of presentation gives the food its own aesthetic values.
For example serasan fire chicken, very unique presentation. Smeared chicken seasoning then served on a plate of aluminum foil, salt, and spirits. At the time of serving, the chicken was burnt, but not charred. New chicken can be eaten after the fire was dead.
"We serve chicken fire to make it look more unique and still in a state when eaten hot," said Fajriudin. See it just arouse your appetite.
Source : http://travel.kompas.com/read/2010/08/04/13475291/Pernah.Coba.Ayam.Api

Try it Taste Tapai Gambut

Gambut, district of Banjar District, South Kalimantan, in addition to known to have a special food called nasi duck also produces tapai cassava that is not less prestige.
Gambut has been famous duck rice everywhere. Sweetness tapai Gambut has also become the second trademark for a buffer zone that Banjarmasin. Almost all citizens become crafters tapai Gambut, both from cassava or glutinous rice.
"It's been decades ago Gambut society, particularly in the area Pematang Long Road, manufactures tapai. Skills to make it (tapai) has been a characteristic of our citizens," said Ediyani proud.

What makes tapai Gambut so popular? It turns out the key, the craftsmen adhere to the existing grip.
They only use the material of choice and how to process them according to recipes that can be passed down through generations for decades.

source : http://travel.kompas.com/read/2010/07/11/1114417/Ke.Gambut..Cobalah.Cicipi.Tapainya

Burger Mr. Mude Really Nusantara taste

If you walk in Candramidi Princess Street, Pontianak, there is the new eatery with cool shades and a proper reference for a burger buff. Burger Mr. Mude located right in front of the building tutoring Ganesha Operation Princess Road Candramidi or commonly called Podomoro Road. This shop was opened since June 19, 2010.
"Our business is "invasi balik". Burger, as the food comes from abroad, we like to taste the food of the archipelago. We want to neutralize this western food into the tongue tastes food according to our society," said Rifky, co Misriah, while shows a variety of burgers Mr. Mude.
We're here to sell a burger with a choice of six different flavor burger. There is a sense of BBQ sauce, black pepper, hot Balado, satay special, and drum meleduk. For those who do not like to eat meat, we provide the burgers taste of macaroni noodles, "said Misriah.Do not worry about the price of burgers Mr. Mude very affordable. Burger mi makroni Rp 5500, while beef burgers cost only Rp 8500. Cheap is not it?

Source :http://travel.kompas.com/read/2010/07/06/12572187/Burger.Pak.Mude.Sungguh.Rasa.Nusantara

Kuliner dari Koto Gadang

Warung Gulai Itiak Lado Mudo di Ngarai Sianok, Bukittinggi, Sumatera Barat, berawal dari sebuah pondok bambu yang didirikan pasangan Nur’aini dan Anwar. Saat pertama dibuka tahun 1968, jualannya hanya pecel lontong. ”Kami mulai dari nol. Ngarai Sianok tahun 1960-an masih sepi, belum ada banyak warung,” kata Nur’aini (66).

Suatu ketika di era 1980-an, para pelanggan meminta Nur’aini untuk menjual nasi dengan lauk-pauknya. Perempuan itu pun berpikir tentang menu yang belum banyak ditawarkan di daerah tersebut. Dia teringat pada tradisi di kampung halamannya di Koto Gadang, Kabupaten Agam. Setiap hajatan besar, masyarakat di sana biasa memasak gulai bebek dengan cabai hijau yang banyak.

Ternyata, menu gulai itiak itu berkenan di lidah pelanggan. Tahun 1990-an, pelanggannya kian bertambah. Gulai bebek pedas itu mulai digemari karena jarang ditemukan di tempat lain. Tahun 2000-an, warung itu makin dikenal, terutama setelah kisahnya muncul pada acara kuliner di layar televisi.

Kini, warung itu dikelola dengan manajemen lebih modern oleh anak perempuan Nur’aini, Warnita (34). Namun, menu dan resep pembuatan gulai bebek cabai hijau tetap mempertahankan racikan hasil utak-atik Nur’aini sejak tahun 1980-an. ”Kami meneruskan apa yang dirintis ibu,” kata Warnita. (iam)

sumber : http://cetak.kompas.com/read/xml/2010/06/20/03441412/dari.koto.gadang