The traditional cuisine of Central Kalimantan offers unique, authentic local flavors that are both delightful and full of richness.
Central Kalimantan is not only known for its natural beauty but also for its wealth of traditional cuisine full of flavors.
From unique local ingredients to well-preserved cultural heritage, the culinary delights of this province reflect the diversity of its people. Here is a list of 10 must-try dishes from Central Kalimantan when you visit.
1. Kalumpe: Savory Cassava Leaves with Coconut Milk
Kalumpe, also known as cassava leaf stew, is a traditional dish from Central Kalimantan. The cassava leaves are pounded until smooth, then cooked with coconut milk and spices such as galangal and lemongrass.
This dish delivers a savory taste with a hint of aromatic spices. Kalumpe is often served with warm rice and salted fish, making it a simple yet enticing meal.
2. Wadi: Fermented Fish Delicacy from the Dayak Tribe
Wadi is a traditional delicacy from the Dayak people, made from freshwater fish such as catfish, snakehead fish, or tilapia. The fish is fermented with salt in a closed container until it develops a distinct sour taste.
Wadi is typically further cooked by frying or stir-frying with spices. As one of the Central Kalimantan Specialties, this dish is not only delicious but also reflects the local wisdom of Central Kalimantan’s people in processing river products.
3. Kenta: Traditional Sticky Rice Dish
Kenta is a traditional food often served during harvest ceremonies. Made from soaked sticky rice, which is then toasted and mixed with brown sugar and grated coconut.
The distinctive sweetness blends with the soft texture of the sticky rice, creating a dish full of flavor and cultural significance.
4. Sasangan Patin: Delicious Patin Fish in Yellow Broth
Sasangan Patin is a dish made with patin fish cooked in a yellow broth rich in spices. The combination of turmeric, galangal, and onion creates a deep savory taste.
This dish is very enjoyable when paired with warm rice and spicy sambal typical of Central Kalimantan.
5. Sulur Keladi Katuk Telur: Nutritious Vegetable Dish
This dish is a mix of taro stems (sulur keladi), katuk leaves, and eggs. With simple seasonings, this dish has a light but flavorful taste, similar to stir-fried vegetables.
Sulur Keladi Katuk Telur is usually served as a healthy and refreshing accompaniment for lunch.
6. Hintalu Karuang: Sweet Soft Textured Porridge
Hintalu Karuang is a sweet dish made from glutinous rice flour balls cooked in coconut milk and brown sugar. The term “hintalu karuang” comes from the Dayak language, meaning “bird eggs.”
Its sweet taste and soft texture make hintalu karuang a popular dessert, especially during Ramadan. It is also commonly found in traditional markets year-round.
7. Kue Gagatas: Traditional Cake with a Rich History
Kue Gagatas is a traditional snack made from sticky rice flour, originating from difficult times in Central Kalimantan. Initially made as an emergency food, Kue Gagatas has now become a local culinary icon.
Its sweet taste and crunchy texture make it a perfect companion for hot drinks like tea or coffee. This cake can be found in local traditional markets.
8. Bingka Barandam: Traditional Cake with Sweet Flavor
Bingka Barandam is a cake from Central Kalimantan made from flour, eggs, coconut milk, and pandan. The cake is served with a drizzle of liquid brown sugar, giving it a delicious sweet flavor.
Resembling apem cake, Bingka Barandam is not only tasty but also visually appealing.
9. Juhu Kujang: Taro in Savory Broth
Juhu Kujang is a dish made from taro cooked until its itchiness is removed. The taro is then cooked with coconut milk, young jackfruit leaves, and spices, creating a savory taste that pleases the palate.
This dish is usually served with warm rice, making it the perfect choice for a family lunch.
10. Juhu Umbut Rotan: Unique Culinary Dish Made from Rattan Shoots
Who would have thought that young rattan could be turned into a delicious dish? Juhu Umbut Rotan is a traditional food cooked with coconut milk, turmeric, and other spices.
The rattan used must be young to ensure its texture is soft and not tough. This dish is a testament to the creativity of the people of Central Kalimantan in utilizing the wealth of nature.
The traditional cuisine of Central Kalimantan is a perfect blend of taste, tradition, and creativity. From the simplicity of Kalumpe to the uniqueness of Juhu Umbut Rotan, each dish offers a special taste experience.
Along with exploring North Kalimantan Specialties, if you’re planning to visit Central Kalimantan, make sure to try these delicious dishes to complete your journey!
