5 Must-Try Culinary Delights in Central Kalimantan

5 Must-Try Culinary Delights in Central Kalimantan - Central Kalimantan is known for its rich natural beauty and vibrant culture, but it’s also a destination for unique and flavorful cuisine. The food of Central Kalimantan reflects the diversity of the indigenous Dayak culture, incorporating traditional ingredients like fresh river fish, sago, and a variety of local spices. Here are five delicious dishes that showcase the unique flavors of Central Kalimantan and should be on every food lover's list when visiting the region.

Juhu Umbut Rotan (Rattan Shoot Curry)

Juhu Umbut Rotan is a distinctive Dayak dish made from young rattan shoots, which have a unique, slightly bitter taste. The shoots are carefully peeled and boiled, then cooked with coconut milk, fresh turmeric, galangal, and lemongrass, and sometimes combined with fresh fish or prawns. The result is a creamy, aromatic curry with a pleasantly earthy flavor.

This dish reflects the Dayak people’s deep connection to nature, as it’s made using ingredients sourced from Central Kalimantan's lush forests. If you’re new to rattan shoots, Juhu Umbut Rotan is a must-try for its intriguing taste and cultural significance.

Wadi (Fermented Fish or Meat)

Wadi is a traditional Dayak specialty featuring fish or meat preserved through fermentation, giving it a bold, unique flavor. Typically, locals use tilapia or catfish, marinating it with salt and a special fermentation agent made from rice flour and seasoning. After fermenting for a few days, the fish is either grilled, fried, or sautéed.

The taste of Wadi can be quite strong for those unfamiliar with fermented foods, but it’s an authentic part of Dayak cuisine. For those looking to experience a truly traditional dish, Wadi is both a memorable and savory choice.

Kalumpe or Karuang (Pounded Cassava Leaves)

Kalumpe, also known as Karuang, is a comforting dish made from pounded cassava leaves mixed with local spices like turmeric, lemongrass, and sometimes chili. The cassava leaves are boiled until tender and mashed, then sautéed with a blend of spices. Sometimes, small pieces of eggplant are added to enhance the flavor.

This dish is often served with rice and provides a nutritious, flavorful side that’s popular among the Dayak community. It’s similar to dishes found in other parts of Indonesia but has its own Central Kalimantan twist with local ingredients. Kalumpe is perfect for vegetarians looking to experience traditional Dayak flavors.

Read Also: Discovering Papua Heritage: Museum Negeri Provinsi Papua in Jayapura

Pais Ikan (Grilled Fish Wrapped in Banana Leaves)

Pais Ikan is a delightful dish that involves marinating fish, typically tilapia or catfish, in a mixture of turmeric, garlic, shallots, and lemongrass. The fish is then wrapped in banana leaves and grilled over charcoal, giving it a smoky, aromatic flavor that enhances the freshness of the fish.

This dish is loved for its simplicity and the natural flavors that come through the banana leaf wrap. The grilling method locks in the juices, creating a tender and flavorful fish that pairs perfectly with steamed rice and sambal (spicy chili sauce). Pais Ikan is a must-try for a taste of Central Kalimantan’s rivers and lakes.

Kenta (Sticky Rice Dessert)

Kenta is a traditional Dayak dessert made from sticky rice that is roasted in bamboo with grated coconut and palm sugar, giving it a sweet and slightly smoky flavor. The bamboo cooking method infuses the sticky rice with a unique aroma, while the coconut and sugar add a rich sweetness.

This dessert is often served during special occasions or traditional Dayak ceremonies and is a delicious treat that reflects the resourcefulness of Central Kalimantan’s indigenous people. If you have a sweet tooth, Kenta is a fantastic way to end a meal in Central Kalimantan.

Where to Find These Culinary Delights

Many of these dishes can be found at local restaurants and food stalls in cities like Palangkaraya, the capital of Central Kalimantan. Visiting traditional markets is also a great way to discover authentic Dayak foods, as locals sell freshly prepared Wadi, Juhu Umbut Rotan, and more. For a truly immersive experience, consider dining in a Dayak village, where these dishes are prepared in the most traditional ways, offering a taste that’s as close to the original as possible.

Conclusion

Culinary Delights in Central Kalimantan, is a journey through the flavors and traditions of the Dayak people. From the bold taste of Wadi to the subtle sweetness of Kenta, each dish tells a story about the culture and environment of this unique Indonesian province. So, if you find yourself in Central Kalimantan, don’t miss the chance to explore these delicious and culturally rich foods!