Recently, East Kalimantan has been in the public spotlight. This is because there is talk of moving the country's capital, which was originally in Jakarta, to Nusantara in East Kalimantan.
In Indonesia's culinary treasures, East Kalimantan has unique and tempting dishes, one of which is Nasi Bekepor. This food not only offers delicious taste but also contains uniqueness and local wisdom in every bite.
Nasi Bekepor originates from the Dayak tribe in East Kalimantan and has become an integral part of the daily life of the local community. The unique name "bekepor" itself comes from the shape of the rice wrapped in pinnate banana leaves, resembling the fins or "kepor" of fish.
The Uniqueness and Cooking Process Nasi Bekepor
Nasi Bekepor is made from rice mixed with ingredients such as grated coconut, salted fish, and spices. The cooking process requires special skills in wrapping rice using banana leaves to form a unique shape, resembling fish fins.
In the Nasi Bekepor dish, you can enjoy a variety of distinctive flavors. The rice is rich in local spices which give it a tempting aroma, while the grated coconut gives it softness and a unique savory taste. Salted fish is the final touch that completes the dish.
The Cultural Meaning of Nasi Bekepor
Nasi Bekepor is more than just a dish, it also holds deep cultural meaning. The tradition of making Nasi Bekepor often involves all members of the family or community, creating very valuable moments of togetherness.
Apart from that, Nasi Bekepor is also a symbol of local wisdom and sustainability. The natural ingredients used in its cooking process reflect the natural richness of East Kalimantan and the importance of maintaining local traditions.
For culinary lovers, tasting Nasi Bekepor is an experience that should not be missed when visiting East Kalimantan. Not only as delicious food but also as a fascinating window into local culture.
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