In Singkawang, first of all I was treated to a local specialty that the Forest Pakis Cah. Forest ferns are very good, crisp like watercress stems, but not tough at all. Although only with herbs such as watercress cah usual, I could not resist the temptation to return to the buffet table and poured it into the vegetable back my plate. That said, Forest Ferns is taken directly from the woods and not cultivated. Anyone ever tried to grow but to no avail.
On the way Singkawang to Pontianak, my team invited to stop by to taste the foods of the area called Pengkang. Resemble lemper, but the triangular shape, is clamped by the bamboo and cooked by fire. Unlike the lemper, pengkang not have chicken in it but there are some ebi (small shrimp) are attached in the ketannya. It was real casual, I think even better lemper my brother made in Bandung:) But when you eat there, we offered to cocolannya sambal mussels.
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