Keeping Kalimantan Cuisine Alive
Monday, October 23, 2017
Meliana Christanty has documented hundreds of Kalimantan’s traditional dishes. She is also popularizing the region’s unique recipes through cooking classes and social media.
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Ginanjar Tito serves three scoops of rice placed in a row on a rectangular platter, the way sushi is often served. But instead of raw fish, the dish contains a basanga (chub mackerel) fillet and a type of chili paste called the dadah belasan. The basanga is a Banjar dish from South Kalimantan, while the belasan is a Dayak favorite from Central Kalimantan.
For the Banjars and the Dayaks, the two dishes are popular home cooking. But Ginanjar, a ch
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