Spice is a typical Bangka dish. This berkuah cuisine is usually made from marine animals or beef, seasoned with strong aromatic spices. There are at least three types of spices are often served at the table of residents of Bangka, one of which is delicious though simple is the ground lempah. Why is the dish that has existed since the 17th century is so named? "Because the ingredients come from all land, such as taro, long beans, young jackfruit, leaf, and others,". When you see a bowl of land-based vegetables, you may think it is a tamarind. In fact, the content and taste are very different. Spicy ground liquefied a little more thick. Seasoning is called spice three, consisting of belacan or shrimp paste, chili and onion. As for the content, usually the Malay community uses raw papaya fruit, cucumber, nuts, taro. Some also add pumpkin leaves, shoot idat, also bamboo shoots and long beans. There is no special grip in the processing of ground lempah. Materials used freely selected according to taste. All of these materials come from land. Many planted in the countryside, easy to find in the city. So, no wonder if this vegetable dubbed vegetables are populist. To process it, all spices are mixed and mashed. Only then put in a pan of water, stirred and cooked until boiling. After boiling, then vegetables are added. There is also a fish or shrimp add to it to strengthen the taste savory and delicious.
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In addition to ground lempah, Bangka Belitung also has two types of spices that are not less sedapnya. pineapple yellow spice and combat kulat spice as other mainstay menu from Bangka Belitung. Yellow pineapple-based pineapple. The marinade consists of galangal, onion, turmeric, and cayenne pepper. As the name implies, this spice uses pineapple fruit as a spice. Another case with the sponge cock fighters who use fungus or mushrooms in the local language. While the captive is a typical tree name Bangka Belitung. The fungus used in this dish is not an ordinary mushroom. Only grow in Bangka Island, the price reaches Rp2 million per kilogram. The spiced caterpillar dish is cooked using coconut milk, and is usually served in special occasion events.
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