East Kalimantan Food / Beverages

1. https://www.orami.co.id/magazine/makanan-khas-samarinda/

2. This satay is different from the usual satay.
The meat used is brackish or deer meat. The
taste of the brackish satay is more tender
than that of chicken or beef and creates a
unique sensei. Since deer are protected,
currently brackish satay is made with snail
meat, which has a texture that is almost
similar to venison.
SATE PAYAU

3. RABO RUAN
This food is made from snakehead fish. The
use of snakehead fish is because there are
many fish in East Kalimantan. The price is also
affordable. Rabo ruan is processed into
snakehead fish which is often used as
souvenirs because it is durable and
long-lasting. Rabo ruan is made from
deep-fried cork fish. Then shredded and
seasoned by sauteing until dry.

4. This sour vegetable is different from sour
vegetables in general. Kutai tamarind
vegetable is made from the basic ingredients
of cork fish head which is then squeezed with
lime and washed thoroughly. Snakehead fish
will be cooked with kale, taro, stone banana
heart and spices. It tastes very fresh with the
taste of cork fish that dominates this food.
SAYUR ASAM KUTAI

5. This soup is made from the basic ingredients
of catfish seasoned with yellow spices, which
are cooked until cooked. Actually can use
tuna and mackerel. However, catfish has thick
meat so it is not easily destroyed when
cooked for a long period of time. The name
Akmal is because in Samarinda there is a
restaurant that has been around for decades.
At the restaurant there is a fish soup menu
that tastes good.
SUP IKAN AKMAL

6. Pepes Crab is a typical food of Samarinda
which is famous for its unique taste and
texture. Crab meat is boiled until cooked
which is then seasoned with various spices.
Then, wrapped in banana leaves and burned
until cooked. The aroma of crab peppers is
different from other Pepes.
PEPES KEPITING