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Banjarese cuisine is the cooking tradition and cuisine ofBanjar people ofSouth Kalimantan inIndonesia. Banjar cuisine also found in neighbor countries as followingBrunei,Malaysia toSingapore.

Banjar cuisine has been influenced by manycultures, includesMalay,Javanese,Chinese andIndian cuisine.

One of the famous culinary of Banjar cuisine issoto banjar.Soto banjar has become one of Indonesia's special foods that are already very well known and recognized by many people.Soto banjar is served in many restaurants throughout the province. Soto banjar is a soto made from chicken meat as its main ingredient, then added with various spices such as onion,white onion,cumin,fennel, andcinnamon to make the soto more savoury. Additional juice from lime makes this dish even more fresh. This dish is usually served duringlunchtime.^[1]

Banjar cuisine generally includes soupy foods likesop ayam banjar. Unlikesoto banjar, which uses ketupat, the chicken soup is served with steamed rice. The broth is made with spices likeclove,star anise,nutmeg andginger. Companions to this dish can includerice vermicelli, a sprinkle offried shallots, a springonion, and lime juice.

Ketupat Kandangan Banjar is a speciality of South Kalimantan which is usually associated with theMuslim holy day ofEid al-Fitr.^[2] It originated fromKandangan,South Hulu Sungai Regency. The food can usually be found around the Muslim holy month ofRamadan. What distinguishes this dish from the usual ketupat is thatketupat kandangan banjar use thetuna as its main ingredient. Sometime it would also use a baked cork fish and cooked with yellowcoconut milk sauce. The spices used are fromcinnamon,cloves, andcardamom. It tastes savory and is suitable for eating during the day orbreakfast.

Kue bingka is acake (kue) that unique to theBanjarese. It feels very sweet, fat, and soft.Bingka is one of the cakes used in the Banjar tradition to serve 41 types of cakes for special occasions such as weddings. Although it can be found throughout the year,bingka is usually common inRamadan because it is considered suitable forbreaking the fast.Bingka is made offlour,eggs,coconut milk,sugar andsalt. As a rule,bingka is baked with floral prints. There are various kinds ofbingka such asbingka tapai,bingka kentang,bingka labu,bingka pandan and so forth. In addition, there are other types ofbingka which are common duringRamadan, namelybingka barandam which is actually quite different from the usualbingka. Aside from being a typical Banjarese dessert,bingka is also famous in neighboring provinces such asEast Kalimantan andCentral Kalimantan, even to foreign countries such asMalaysia andBrunei Darussalam.^[3]

• Banjarese cuisine
• 
  Banjar-stylenasi kuning.
• 
  Soto banjar, one of the most well-known Banjar dishes.
• 
  Bingka, a traditional Banjardessert.
• 
  Mie bancir

• Apam Barabai [id], a snack made from rice flour, cassava tape, brown sugar, and white sugar.
• Bingka, very sweet, fat, and softcake (kue) made offlour,eggs,coconut milk,sugar andsalt. It is usually served duringRamadan.
• Ketupat, ricedumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch.^[4]
• Ketupat kandangan,ketupat served withtuna orbaked cork fish and cooked in yellowcoconut milk sauce.
• Mi bancir [id], noodles with chicken and boiled duck egg.
• Nasi kuning, fragrant rice dish cooked withcoconut milk andturmeric. This rice dish has yellow color.
• Pekasam,fermented food offreshwater fishfermented withsalt,palm sugar, toastedrice grains and pieces ofasam gelugur.
• Sop ayam,chicken soup consists ofsteamed rice andbroth. Thebroth is made with spices likeclove,star anise,nutmeg andginger.
• Soto banjar,soto spiced withstar anise,clove,lemongrass and sour hotsambal, served with

• Cuisine of Indonesia
• Javanese cuisine
• Malay cuisine

• Indonesian cuisine
• Indonesian cuisine-related lists

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