The traditional cuisine of Central Kalimantan offers rich, spicy flavors, providing an authentic taste that is guaranteed to be addictive.
Central Kalimantan, a province known for its natural beauty and cultural diversity, also offers a rich culinary heritage that is just as captivating.
From local ingredients to traditional dishes passed down through generations, the cuisine of Central Kalimantan attracts tourists with its unique flavors. Here are 10 must-try dishes from Central Kalimantan:
1. Kalumpe: Savory Cassava Leaves
Kalumpe, also known as cassava leaf stew, is a traditional dish made primarily from cassava leaves. The leaves are pounded until smooth and then cooked with coconut milk and spices unique to Central Kalimantan, such as galangal and lemongrass.
Its savory taste and aromatic spices make Kalumpe a local favorite. It is best enjoyed with warm rice and salted fish.
2. Wadi: Fermented Fish from the Dayak People
Wadi is a fermented fish dish from the Dayak people, made using freshwater fish like tilapia, snakehead, or catfish. The fermentation process involves using high concentrations of salt and storing the fish in sealed containers until the flavor matures.
Wadi, one of the Central Kalimantan Specialties, has a unique sour taste and is usually served either fried or sautéed with spices. This dish reflects the local wisdom of the Central Kalimantan people in processing river fish.
3. Kenta: Sweet Tradition Before Harvest
Kenta is a traditional dish often served during harvest rituals. Made from soaked glutinous rice that is roasted and then mixed with palm sugar and grated coconut, Kenta has a sweet taste and soft texture, making it a satisfying snack full of cultural significance.
4. Sasangan Patin: The Savory Catfish with Yellow Broth
Sasangan Patin is a dish made from catfish cooked in a yellow broth rich in spices, such as turmeric, galangal, and onions. The thick broth blends perfectly with the tender catfish, creating a deliciously savory taste.
This dish is best enjoyed with warm rice and sambal, a typical condiment from Central Kalimantan.
5. Sulur Keladi Katuk Telur: Simple Yet Delicious Vegetable Dish
This dish combines the stem of taro (sulur keladi), katuk leaves, and eggs cooked with simple seasonings. It resembles stir-fried vegetables, but with a distinct taste unique to Central Kalimantan.
Sulur Keladi Katuk Telur is often a refreshing and healthy addition to lunch.
6. Hintalu Karuang: Traditional Sweet Porridge
Hintalu Karuang is a sweet porridge from Central Kalimantan, similar to the candil porridge found in Java. The dish consists of sticky rice balls cooked in coconut milk and palm sugar.
It has a soft texture and a perfectly balanced sweetness. Hintalu Karuang is a popular dish during Ramadan, but it can also be found year-round at local food stalls.
7. Kue Gagatas: Traditional Historical Cake
Kue Gagatas is a traditional cake made from glutinous rice, which originated during a period of scarcity in Central Kalimantan. Initially created as a simple food, this cake has survived as one of the region’s iconic snacks.
Its sweet taste and crispy texture make Kue Gagatas the perfect companion for tea or coffee. Known in other regions as “getas,” this cake has a long history.
8. Bingka Barandam: Local Sweet Delicacy
Bingka Barandam is a traditional cake with a sweet taste and soft texture. Made from flour, eggs, and coconut milk, it is topped with liquid palm sugar.
The cake resembles apem from Java but has a distinct Central Kalimantan flavor. You can find it in traditional markets or local cake shops.
9. Juhu Kujang: Savory Taro Dish
Juhu Kujang is a dish made from taro, a broad-leaf plant that grows widely in Kalimantan. The taro is cooked until soft to remove its itching sensation and then mixed with coconut milk, young jackfruit leaves, and spices.
The savory taste of Juhu Kujang makes it the perfect companion for warm rice, especially when shared with family.
10. Juhu Umbut Rotan: Unique Culinary Delight from the Forest
Who would have thought that young rattan can be turned into a delicious dish? Juhu Umbut Rotan is a traditional dish cooked with coconut milk and turmeric. The young rattan used must be tender, giving it a soft texture.
This dish is a testament to the creativity of the Central Kalimantan people in utilizing natural resources to create delicious food.
The traditional cuisine of Central Kalimantan reflects the beauty of its culture and natural wealth. From simple dishes like Kalumpe to unique creations like Juhu Umbut Rotan, each meal offers an unforgettable tasting experience.
Along with savoring North Kalimantan Specialties, if you’re visiting Central Kalimantan, make sure to try these delicious dishes and make your trip even more memorable!
