Kemplang or crackers is one of the typical food Bangka regency. These foods are often found in stores spread across the districts in Bangka. Industrial manufacturing businesses classified in the industry kemplang household where most cultivated by the ladies of the household. Manufacture of central areas in the District of Bangka is kemplang Belinyu District, Sungailiat and Merawang. The best known in Bangka is kemplang Belinyu which have characteristics and taste.
Kemplang included into the meal can also be a distraction or as side dishes. The basic ingredients used are fish and tapioca flour. Fish can also be replaced with shrimp or squid.
Ingredients:
Mackerel Fish
Tapioca Flour
Salt
Seasonings
Equipment:
Fish grinder
Drying Tool
Toasting appliancea
Cutting tool kemplang
Manufacturing Process
Initially cleared of fish scales, abdomen and head. Then washed and drained. Separate meat from bones.
Fish meat that has been cleared from the bone and then milled using a grinder with fish.
Fish meat that has been finely blended with salt and mix evenly. Once well blended, fish meat mixed with tapioca flour gradually while stirring until blended to a semi-solid and can be formed lenjeran.
For Kemplang:
a. Lenjeran kemplang material was boiled in boiling water and will float if it has been cooked or can also be steamed until cooked. Let stand until cool and slightly hard. Lenjeran which has been hard is cut into pieces with a certain thickness, then dried in the sun to dry. After drying kemplang be fried.
b. Kemplang can also be fried with baked sand called kemplang. How clean sand taken from the riverbed dried using sunlight, then put diwajan and heated. Once the sand is really hot diwajan, sank into the sand kemplang heat. As he turned upside down until cooked.
For Getas:
a. The dough is made of solid half circle of your thumb or lenjeran form small (1-2 cm diameter), then cut into pieces and fried in hot oil immediately.
- Kericu
Kericu is one of the typical types of snacks snacks Bangka who has a taste that delicious and nutritious. The main ingredient is egg kericu making squid and sago (tapioca). This product is classified as home industry. Region that produces most kericu is Sungailiat and Belinyu District.
Materials and equipment:
a. Ingredients:
- Eggs of squidb. Equipment:
- Sago
- Chicken Eggs
- Salt
- Seasoning seasonings
- Cauldrons
- Stove
- Filter
- Tools mixer
- The basin
- Saoki
- Milling of fish
Manufacturing Process:
a. Egg squid washed up separately between eggs with dirt, then drained. Then the egg is milled using a milling fish ..
b. Squid eggs that have been finely blended with chicken eggs, salt and seasonings and mix evenly.
c. Once thoroughly blended until it resembles porridge, sago incorporated little by little until a semisolid mixture.
d. The dough is then formed according to taste, usually shaped like kericu small wooden sticks. Dough that has been formed directly immersed into cold oil so as not fused with each other.
e. Cooking oil is heated first, after the last heat that has been soaked kericu put in the frying oil. Pick up after being cooked and drained it dry.
- Rusip
Rusip Bangka society is a traditional food. This food is made from fermented anchovies. Rusip used instead of sauce for vegetables. Rusip produced evenly in each area in the district Bnagka. But the scale is still small pengusahaannya (household). These foods are often found in stores typical food vendors in Bangka regency, some are sold directly from home to home.
Materials and equipment:
Ingredients:
- Fish fresh anchovies
- Salt
- Palm sugar
Equipment:
- The basin
- Saoki
- Jars / bottles
Manufacturing Process:
a. Fresh fish is cleaned of dirt and head removed. Then washed until completely clean then drain until completely dry.
b. Mix the fish with salt while knead until completely blended. Let stand for 1 + days in a sealed container.
c. Cook palm sugar with water until the brown sugar dissolves into the water. Let the sugar water to cool.
d. After a day + 1, go to pickled fish. Combine brown sugar water with pickled anchovies. Then put in a sealed container. Let stand for 1 week +. If rusip has produced a distinctive aroma and taste a bit sour rusip then ready for consumption.
e. Rusip can be eaten without cooking it first, or cooked first to taste by adding slices of red onion and chili.
- Shrimp Powder (Terasi bubuk)
Paste the food flavoring ingredient to make it more tasty and delicious. Known in solid paste and powder. Shrimp paste powder began to be known since 2000. This paste is produced by home industry, but the product diversification of this condiment is still rare to find on the market because the public is more familiar condiment in solid form. Excess powder paste is more practical in use and more durable. Paste manufacturing area in Bangka is Sungailiat and Belinyu District.
Materials and equipment:
a. Ingredients:
- Shrimp fine (small)b. Equipment:
- Salt
- Blender
- Stove
- Oven
- Tools mixer
- The basin
- Sieves
- Milling of fish
- Tampah
- Cauldrons
Manufacturing Process:
a. Shrimp are washed and separated from the dirt, then drained.
b. Shrimp that have been drained with salt until evenly mixed and left for 1 (one) night, then dried with a hot sun for 4 hours.
c. Shrimp that have been dried and then milled using a milling fish or can be ground with a mortar. After drying again with a subtle heat of the sun to dry for 1-2 days, depending on the weather.
d. The dried shrimp material is diblenber until smooth and sifted to produce powder paste.
e. Process until the end of cooking roasted shrimp powder, removed and cooled.
- Pantiaw
Pantiaw is a typical snack Bangka. Food is similar to laksa but different shape. Pantiaw produced in almost every area in Bangka in the household scale. Marketing is still very simple. Pantiaw usually peddled from house to house or in toko-toko/warung food vendors. The main ingredient is pantiaw making sago and rice flour.
Materials and equipment:
a. Ingredients:
Materials pantiaw
- Sago
- Rice flour
- Salt
Fish flavoring ingredients
- Fish fillet
- Cooking oil for sauteing
- Onion
- Garlic
- Ginger
- Pepper powder
- Coriander
- Leaves greeting
- Serai
- Salt
- Seasonings
Neks "Martabak Bangka" Bangka Traditional foods