Thousand Culinary of Bangka – Part 1

Thousand Culinary of Bangka – Part 2

 

As we have discussed before, Bangka is a small archipelago that has plenty of culinary products. Most of them are very unique and is hard to find on other places. Therefore, if you have the chance to visit this place, you better explore the culinary world of it.

For people who love culinary tourism, or for people who simply love eating, Bangka could be such a great destination to visit and increase their culinary knowledge.

We have already provided several information regarding the traditional foods, snacks, and beverages of Bangka that you can use as reference. Now, we would like to add some more to complete your reference. Now let us check it out:

13. Pantiaw

Pantiaw is a unique noodle-like dish traditionally from Bangka. The food was influenced by Chinese culture. The dish is a combination of several elements put in a cup. The main element is pantiaw itself. Pantiaw is like a noodle made from rice flour. It has more chewy texture and wider size.

Other elements are beansprout, celery, fried shallot, seasoning, and fish crumbs. When you are about to eat it, the cup will be poured with warm fish gravy to melt the seasoning and give it more savory flavor. The warm gravy will also soften the fish crumbs. If you like spicy foods, you can add some sliced chili on the cup.

Pantiaw in Cups (Source: gourmetcam.blogspot.com. Credit: Shiva Vinezza)
Pantiaw in Cups
(Source: gourmetcam.blogspot.com. Credit: Shiva Vinezza)

Pantiaw is usually served in a small cup. You can eat one cup or two as snacks. In the morning, pantiaw is sometimes served as breakfast. The small portion and the high carbs containing will be a perfect menu to kick start the day. Pantiaw is available at food stalls or snack stands. The price is very cheap. It is only about $0.05 to $0.1 per small cup.

 

14. Sambalingkung

Sambalingkung is a kind of dried fish crumbs. This dish was traditionally made from the Malay people in Bangka. The idea of cooking this food emerged when the fishermen of Bangka caught a lot of fishes. The people are worried that the fish might rot quickly as they can’t eat that much of fishes in a short period of time. Therefore, the village people tried to cook those all to be kind of food that does not rot quickly.

A Bowl of Sambalingkung (Source: zonabangka.com. Credit: admin)
A Bowl of Sambalingkung
(Source: zonabangka.com. Credit: admin)

Originally, the kind of fish used in making sambelingkung is the wahoo fish. Wahoo fish is the most common fish to be found at the sea around Bangka. But you can also make sambelingkung from other kind of fish.

To make sambelingkung, first you must steam the fish until it gets soft, and then mash it. Next, you need to mash some spices on the fish such as ginger, pepper, shallot, garlic, onion, turmeric, and galangal. After that, you mix the spices and the mashed fish. Last, you can fry the mixture with a really small amount of frying oil.

This cooking process will result in a dry fish crumbs with brown color. When the food is no longer hot, you can put it in a jar and keep it for several weeks. No preservatives need to be added. You can reheat it to make it even drier and tastier. Sambelingkung products are home industry. You can buy a packaged one on food shops for $22.5 per kilogram.

 

15. Lempok Cempedak

Lempok Cempedak is a sweet snack from the Malayan culture of Bangka. The snack was made from Cempedak fruit. It is a species of jackfruit but with stronger sweet taste. The fruit is high on fiber and protein, but is also high on sugar. Cempedak on the lempok can also be replaced with durian. This variant is called Lempok Durian.

Lempok Durian (Source: yukpegi.com. Credit: Kristanto Adibuyung)
Lempok Durian
(Source: yukpegi.com. Credit: Kristanto Adibuyung)

The idea of this snack originally emerged with the similar reason to sambelingkung. Every cempedak harvesting season, the village always have more cempedak that they can eat or sell. To avoid them from rotten uselessly, they process the fruit into a food that can last long. That is why; Lempok Cempedak will be easy to find in Bangka during the cempedak harvesting season. The season usually falls on the fourth quarter.

Cooking Lempok takes up much time. You need to cook it on a large pan with medium fire. The fruit is mixed with sugar and a pinch of salt. While cooking it, you need to stir it constantly to make sure it gets done evenly.

This process continues until the texture is thick and chewy but not sticky. Let the dough cool down for a while, cut it in small size, and then wrap it with paper like a candy. Both Lempok Cempedak and Lempok Durian is the product of home industry that you can buy from food shops. The price is ranging from $5.25 to $15, depends on the quality of the fruits.

 

16. Siput Gonggong

Siput Gonggong is a species of snail that is commonly found in Bangka, but is very rare on other places. Local people used to cook this animal into several types of delicious foods. They can simply sauté it with spices, soy sauce, and chili. This dish would taste perfect to be eaten with warm steamed rice.

Other type of food is Keripik Siput Gonggong (Gonggong Snail Chips). This food is considered as popular snacks in Bangka. People even buy it as a gift for their friends and family who lives outside Bangka. Sometimes, people in Bangka also eat this food as a complement for their meal.

According to the research, snail is very nutritious. It contains high level of protein and low in carbs, which is perfect for diet. Keripik Siput Gonggong is available at the food shop for about $4.5 to $6.75 per 250 grams.

A Pack of Keripik Siput Gonggong (Source: zonabangkabelitung.com. Credit: pipit setianto)
A Pack of Keripik Siput Gonggong
(Source: zonabangkabelitung.com. Credit: pipit setianto)

17. Rujak Mie

Rujak Mie is a serving of noodles dish. At a glance, it looks similar to Pempek from Palembang with the additions of noodles. This was not completely wrong as the dish was adapted from Pempek. If you have not known, Pempek is a fish cake dish served with liquid sauce called “cuko”. There are two variants of cuko; the sweet sour one and the spicy sour one.

On Rujak Mie, the cuko sauce is also used. The dish also consists of pempek in a small amount. Overall, the serving includes yellow noodles, rice vermicelli, Kemplang, fried tofu, and several slices of pempek. As we have discussed before, Kemplang is a kind of fish chips traditionally from Bangka.

The pempek used in Bangka’s Rujak Mie is slightly different than the original pempek from Palembang. While Palembang uses wahoo fish on the pempek, Bangka people uses Lincis fish on it. The result is the pempek of Bangka has softer texture and taste. The serving of Rujak Mie is usually topped with sprinkles of celery and fried shallot.

A Serving of Rujak Mie (Source: gourmetcam.blogspot.com. Credit: Shiva Vinezza)
A Serving of Rujak Mie
(Source: gourmetcam.blogspot.com. Credit: Shiva Vinezza)

 

On previous articles, we have already explained how most of the foods use seafood as main ingredients. That is simply because the islands are surrounded by the sea that is rich of fishes. Many local people of Bangka are traditional fishermen so it would be very easy to find fish and other sea products around the islands. Besides the traditional foods, you can also find other serving of seafood dishes in modern or international cuisines. To that, you must visit modern restaurants.

 

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