Indonesia – Gangan Paliat

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by Fauzan Anandika

South Borneo has become one of the world’s lungs with its vast forest. Various kind of trees and animal lives in this region. South Borneo’s capital city, Banjarmasin, has a similar geographic condition to Amsterdam they are located a few centimeters below the sea surface. Banjarmasin is divide by the Martapura River and near the Barito river. Surrounded by two big rivers and another dozen small rivers, Banjarmasin is also known as the City of a Thousand river. With that geographical condition, plant growth lushes full and makes the animal lived harmonically since ancient times.

For a nature traveler, Banjarmasin city also knows for its river tourism. The floating market in Kuin and Tendean is one of the river tourism spots. The other river tourism place is Wasaka Museum, Pandang tower, and Sultan Suriansyah Mosque. Quoted from Banjarmasin Tourism, Kuin floating market is the only natural floating market in the world. This market location is in the Barito river’s creek, and it exists since 400 years ago. This floating market open from 5.30 AM to 7.30 AM.

Banjarmasin city is also known for its freshwater fish dish. Tilapia, catfish, cork, and green catfish are well-used fish in Banjarmasin. They cook it into various kinds of food, Gangan Paliat is one of them. An authentic dish from Paliat village in Kelua city, South Borneo 18 km from Banjarmasin city. Its name took from the village name Paliat.

Gangan Paliat uses green catfish as the main ingredient or can be substitute with cork fish. Become one of the favorite food, Gangan Paliat can easily found in a restaurant and food stall in a big city like Banjarmasin. Usually, the merchant is from the Paliat village to keep the dish taste authentic. Banjarmasin people eat Gangan Paliat for lunch.

Gangan Paliat used mixed turmeric, thick coconut milk, and tamarind skin. For the broth, Gangan Paliat uses nutmeg, galangal, lemongrass, red chili, and shallot. It has a tasty sour and a little bit fatty. You can use a different kind of freshwater fish or shrimp without change the taste.

Ingredient

  • 150 gram green catfish, wash clean
  • 1 piece of big size fish.
  • 1 teaspoon of salt
  • 20 ml lime juice
  • 3 pieces of shallot, thin sliced

Spice and seasoning

  • 8 piece of shallot
  • 6 pieces of roasted nutmeg
  • 3 cm of turmeric, peeled, and boil
  • 1 sm of galangal
  • 1 stalk of lemongrass, crushed
  • 100 ml thick coconut milk
  • 400 ml clear coconut milk
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of MSG

Lamang ingredient

  • 600 ml of sticky rice
  • 2 sheet of pandan leaves
  • 300 ml of coconut milk
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper powder
  • Banana leaves

How to cook Lamang

  1. Wash clean sticky rice and drain it.
  2. Prepare a boiling pan, add sticky rice, coconut milk, turmeric powder, salt, and black pepper.
  3. Mix the sticky rice and all the spice slowly.
  4. Cook with medium heat.
  5. Cook until the coconut milk shrinking, then turn off the heat.
  6. Prepare banana leaves, put several spoons of the rice mixture.
  7. Roll like making sushi.
  8. Fold clam the edge and place it in a steamer.
  9. Steam the Lamang for 45 minutes and set aside.
  10. Grill the Lamang until fragrant.
  11. Sliced cut Lamang and serve it on a serving plate.

How to cook

  1. Lubricate the green catfish and shrimp with salt, green catfish.
  2. Mix shallot, nutmeg, turmeric, and galangal with a food processor.
  3. Stir fry the blended spice until fragrant.
  4. Add clear coconut milk, lemongrass, shallot, salt, sugar, lime juice, and MSG, cook until boiling.
  5. Adjust the taste with salt and sugar.
  6. Add green catfish, shrimp, and thick coconut milk. Cook until boiling.
  7. Gangan Paliat ready to be served with a side of Lamang.
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