Food, Recipe

Ketupat Kandangan

This savory dish is easily found in South Kalimantan. Ketupat kandangan consists of ketupat doused in coconut milk sauce with a side dish of grilled haruan fish. Haruan fish is the local term for cork fish in South Kalimantan. Check out the recipe below
For 2-3 portion


  • 5 ketupat
  • 5 pieces of cork fish
  • 2 eggs
  • 3 MamaKoKo coconut milk
  • Sugar to taste
  • Salt to taste
  • Flavoring to taste
  • Oil to taste

Subtle Seasoning Ingredients:

  • 10 shallot cloves
  • 5 cloves of garlic
  • 1 lemongrass stalk (take only the white)
  • 5 candlenuts
  • 1/2 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1/2 ginger segment
  • 1/2 segment of galangal

Fish Seasoning Ingredients

  • 1/2 turmeric segment
  • 4 cloves of garlic
  • Salt to taste

How to Cook:

  1. First, marinate the cork fish with the mashed fish seasoning. Then, let it rest for up to 1 hour before frying.
  2. Lightly grill the fish until the color of the skin turns brown and slightly blackish.
  3. Then, saute all the spices using oil until fragrant. Add MamaKoKo coconut milk slowly.
  4. Then, add flavoring, sugar and salt to taste until it feels right
  5. Next, add the fish that has been burned and the eggs that have been boiled. Cook until done

How to Serve:

  1. Prepare a plate as a container
  2. Cut the ketupat and pour the coconut milk sauce over the cork fish.
  3. Can be served with chili sauce according to taste
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