Ketupat kandangan

Ketupat kandangan is a traditional dish originating from South Kalimantan. It's usually made with a combination of snakehead fish, lemongrass, tamarind juice, kaffir lime leaves, coconut milk, bouillon cube, salt, oil, and ketupat (steamed rice cakes). The fish is marinated in tamarind juice and it's then grilled over hot coals. The grilled fish is cooked in a sauce consisting of coconut milk, lemongrass, bouillon cube, salt, oil, and a spice paste made with cumin, turmeric, ginger, galangal, candlenuts, shallots, garlic, shrimp paste, peppercorns, coriander, salt, and sugar. The fish in sauce is served with ketupat rice cakes for a filling meal, and it's often accompanied by sambal chili sauce on the side.