Sailing Across the Banten Coast


Sailing Across the Banten Coast

Remembering Banten, our mind often wander through the Golden Age of an Islamic Kingdom under the rule of Sultan Maulana Yusuf. Then, lived lots of brave Ulamas (Islamic scholars and leaders) who fought aimlessly against Dutch colonialism. Dutch were once called them an aggressive and cunning rebels.
Banten is located on the furthest west coast of Java where its ocean considered harsh and dangerous, but naturally beautiful.
The people of Banten are quite different than most Sundanese people that occupied West Java. Perhaps, it’s because Banten became the meeting point of Ulamas from every part of the country, who have brought different cultures and ethnics influence into the culture of Banten. However, Banten remains fanatic in their Islamic religion.
Therefore, their cuisine are strongly dominated by the food from Islamic area. These spicy food were introduced by the Arabic and Gujarat merchants.
Lamb and seafood are the two main components of Banten delicacies. Furthermore, both are required meals on festive Islamic celebration such as Hari Idul Fitri and Idul Adha.
Try these delicious ancient family secret recipes from the people of Banten. Happy cooking!

1. Sailing Across the Banten Coast Sate Bandeng (White Fish Satay)

Sailing Across the Banten Coast Sate Bandeng (White Fish Satay),sate bandeng serang, sate bandeng cilegon, sate bandeng banten, sate bandeng hj maryam, harga sate bandeng, cara makan sate bandeng, sate bandeng serang yang terkenal, sate bandeng tangerang,
Sate Bandeng (White Fish Satay)


  • 2 (800 g) white fish, cleaned
  • 350 ml thick coconut cream from 3/4 grated coconut, boiled
  • 1 egg

Spice mix:

  • 5 cloves garlic
  • 9 shallot
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon palm sugar
  • 2 flat bamboo skewer (2 cm wide x fish length)

Carefully cleaned and gulted fish intestine from its head. Wash thoroughly. Slowly pound white fish until it softened. Break the fish bone from the tail. Pull-out the bones from its mouth and slowly take out the fish fillet. Finely grind all spice mix ingredients. Fry dry fish fillet until half cook. Add coconut cream and ground spice mix. Stir constantly. Carefully insert back the spicy fish fillet into the fish skin. Secure with two bamboo skewer and grill until golden brown. Make: 4 serving

2.Sailing Across the Banten Coast Mamangut

Kuliner Banten MAMANGUT

(Stir Fry Gnetum Gnemon)


  • 3 tablespoon vegetable oil to saute
  • 2 salam leaves
  • 1 blade lemon grass, bruised
  • 10 g fresh galangal
  • 200 g small shrimp, remove shell
  • 300 g skin of gnetum gnemon seed
  • 250 ml water
  • 5 long bean, cut into 3 cm lengths
  • 100 g petai (stinky beans), cut in 1/2 (optional)
  • 3 tablespoon tamarind juice

Spice mix:

  • 6 candlenut
  • 5 cloves garlic
  • 7 shallots
  • 9 red chillies
  • 1 teaspoon palm sugar
  • 1/2 teaspoon dried shrimp paste
  • salt to taste


Finely grind all spice mix ingredients. Heat the oil and saute ground spice mix until fragrance. Add salam leaves, lemon grass and galangal. Put shrimp, gnetum gnemon and stir well. Pour water into the pan and cook until done. Add long beans, petai and tamarind juice. Continue to cook until the water boils.
Make: 6 serving

3. Sailing Across the Banten Coast Mahbub (Lamb Satay)

Kuliner Banten MAHBUB


  • 350 g ground lamb meat
  • 100 g ground lamb heart
  • 3 tablespoon tamarind juice
  • 150 g lamb fat
  • Satay skewer Banana leaves to wrap

Sweet soy sauce:

  • 50 ml sweet soy sauce
  • 10 bird’s-eye chillies
  • 5 shallot, coursely chop

Spice mix:

  • 5 cloves garlic
  • 5 tablespoon fried shallot
  • 1 teaspoon coriander
  • 1/2 teaspoon gound pepper
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon palm sugar
  • Salt to taste

Finely grind all spice mix ingredients. Blend well ground lamb, gound lamb heart and tamarind juice. Add ground spice mix and continue to blend. Take 2-3 tablespoon of lamb mixture and shape it into marble-size balls. Wrap the lamb balls with lamb fat. Put the balls into satay skewer and wrap with banana leaves. Grill until it cook. Serve with sweet soy sauce.
Sweet soy sauce: Put sweet soy sauce,bird’s-eye chillies and shallot together in a pan. Stir well.
Make: 7 satay

4.Sailing Across the Banten Coast Pasung(Rice Flour Cone)

Kuliner Banten PASUNG


  • 400 g rice flour
  • 100 g cornstarch
  • 1 tablespoon betel leaves juice
  • 1 teaspoon salt
  • 200 ml warm water
  • 800 g palm sugar, chop
  • 400 ml water
  • 400 ml thick coconut cream from 1 l/2 coconut
  • Banana leaves

Blend well rice flour, cornstarch, betel •* leaves juice and salt together. Gradually pour warm water into the dough while kneading the rice flour dough. Boil palm sugar and water until the sugar is melted. Strain. Slowly add palm sugar syrup and coconut cream into the dough. Continue to blend. Form banana leaves into around 30 cones shape. Put the dough into banana leaves. Steam rice flour cone until done.
Make: 30 cones

5. Sailing Across the Banten Coast Cecewer (Pandan Rice Flour Cake)

Kuliner Banten CECEWER
Kuliner Banten CECEWER


  • 100 g rice flour
  • 50 g corn starch
  • 1 tablespoon betel leaves juice
  • 1 tablespoon salt
  • 200 ml pandan leaves and suji leaves liquid
  • 1/2 young cooking coconut, grated

Mix well rice flour, cornstarch, betel leaves juice and salt together. Gradually pour pandan and suji leaves liquid into rice flour mixture. Blend well for 30 minutes. Thinly coat 2 cm diameter round baking pan. Pour the dough into the baking pan. Steam for 30 minutes and serve with grated coconut.
Grated coconut: lightly season young cooking coconut with 1 teaspoon salt. Steam for 5 minutes.
Make: 20 serving.

6. Sailing Across the Banten Coast Apem Cungkit (Fermented Cassava Desert)

Kuliner Banten APEM CUNGKIT,Sailing Across the Banten Coast


  • 200 g tapai singkong (ripe fermented cas sava)
  • 100 g granulated sugar
  • 200 ml coconut juice
  • 100 ml water
  • 250 g rice flour
  • 100 ml coconut milk from 1/2 coconut
  • Salt to taste

Palm sugar syrup:

  • 300 g palm sugar, coarsely chop
  • 1/2 teaspoon salt
  • 500 ml coconut milk from 1/2 coconut
  • 2 pandan (screwpine) leaves, tie in a knot

Finely grind fermented cassava with sugar. Pour coconut juice and water inter- changably into fermented cassava mix. Stir continously. Strain. Place rice flour and salt in a bowl. Gradually add fermented cassava mix into the rice flour and knead the dough for 15 minutes. Set aside in a room temperature for a night (for 12 hours) until it expands. Slowly pour coconut milk into the dough and continue to blend. Spread lightly an 18 cm diameter round baking pan with oil. Pour fermented cassava mixture into the baking pan. Steam for 30 minutes until done. Serve with palm sugar syrup.

Palm sugar syrup: Boil palm sugar, salt, coconut milk and pandan leaves in a cooking pan until the sugar is melted. Strain. Make: 12 serving


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