American content creator Sonny, better known by his YouTube channel Best Ever Food Review Show, turned heads during his recent visit to Banjarmasin, South Kalimantan.
The Minnesota-born host, whose real name is Will Sonbuchner, spent the day exploring Banjar culinary traditions, and one dish in particular caught everyone’s attention: Ketupat Kandangan.
Rather than just tasting the food, Sonny embraced the local way of eating known as makan bekacak, eating with his hands, without cutlery.
The moment, captured and shared online, highlighted not just the richness of Banjar cuisine but also the cultural experience behind it.
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Sonny has long been recognised for blending food exploration with cultural storytelling. Based in Vietnam, he and his BEFRS team travel the world documenting unusual dishes and everyday meals alike.
His philosophy is simple: food is a gateway to understanding people, traditions, and history. In Banjarmasin, he found that gateway through a dish deeply rooted in Banjar life.
The Dish, the Method, and the Meaning
Ketupat Kandangan is more than just a meal. It originates from Kandangan, a small town in South Kalimantan, and has been a staple of Banjar households for generations. The ketupat, rice boiled inside woven young coconut leaves, is served with a rich coconut milk sauce and ikan haruan (snakehead fish).
The cooking process may seem straightforward, but it requires patience. Shallots, garlic, galangal, and bay leaves are simmered in coconut milk until fragrant. Pieces of snakehead fish are added and slowly cooked until the flavours are absorbed.
To serve, the ketupat is sliced, drenched in the sauce, topped with fish, and finished with fried shallots and a squeeze of lime.
What makes it unique is the texture. Diners are encouraged to crumble the ketupat by hand, almost like turning it into porridge, so that the thick coconut milk sauce soaks in evenly.
The combination of savoury coconut milk, smoky fish, and fresh lime creates a balance that lingers long after the meal ends.
The tradition of eating with hands is key. Locals believe it enhances the flavour and makes the experience more satisfying.
As one Banjar saying goes, food tastes better when enjoyed directly. Sonny’s choice to eat this way was not just for show; it reflected his interest in experiencing food as locals do.
How to Eat Ketupat Kandangan: The Local Way
- Prepare the dish: Served warm with golden coconut milk sauce, smoked snakehead fish, and sometimes salted eggs.
- Break up the ketupat: Use your hands to crumble it into smaller pieces so the sauce is fully absorbed.
- Mix it together: Combine the fish, sauce, and ketupat for a balanced bite.
- Add sambal (optional): Locals often add sambal for an extra sweet and sour kick.
- Enjoy: Savour the coconut milk, fish, and rice with your hands for an authentic Banjar experience.
Eating with hands, known as makan bekacak, is not about convenience but about connection. The crumbled texture helps the sauce seep in, while the tactile experience makes every bite more memorable. For Sonny, it was a way to connect with the Banjar community and their traditions.
The use of snakehead fish also sets Ketupat Kandangan apart. Its tender, savoury flesh pairs perfectly with coconut milk, while the slow cooking process enriches the sauce with a slightly spicy, aromatic depth.
For visitors, the dish is not only delicious but also a chance to engage with Banjar culture. As Sonny showed, sometimes the simplest way of eating offers the richest experience.
