Visit Central Kalimantan and enjoy various local foods such as bangamat, juhu kujang, and hintalu karuang which are rich in local flavors and traditions.
Every corner of the archipelago holds unique culinary riches, including Central Kalimantan. This province, known for its natural beauty and rich cultural traditions, also offers a variety of culinary specialties that are worth trying.
Each food has its own history and authentic taste, providing a culinary experience that is different from other regions in Indonesia.
For those of you who are or are planning to visit Central Kalimantan, here are 10 Typical Central Kalimantan Foods that you must try directly in their place of origin.
1. Bangamat
Bangamat, or commonly known as bat soup, is a traditional dish that may sound foreign to some people. In Central Kalimantan, bat meat is one of the main ingredients of local cuisine and is often served with a clear broth similar to soto.
This dish is complemented with vegetables such as carrots, kale, and banana blossoms, resulting in a distinctive blend of flavors. While it may not be for everyone, for locals and some curious tourists, bangamat is a unique culinary experience.
2. Kenta
Kenta is a dish made from sticky rice that has an important meaning in Dayak culture. Usually, kenta is served during traditional ceremonies as a form of gratitude before the harvest.
Sticky rice is soaked, roasted, then served with grated young coconut and brown sugar, creating a sweet and savory taste. This food is now quite rare and only served at certain traditional events, so tasting kenta is a rare opportunity to experience authentic Dayak culinary heritage.
3. Patin Sasangan
Patin fish is one of the favorite food ingredients in Central Kalimantan, especially in the dish sasangan patin. Patin fish is cooked with yellow spices made from turmeric, shallots, garlic, and galangal.
The savory, spice-rich yellow sauce is perfect with warm rice. Sasangan patin is not only delicious, but also reflects a local cooking style that utilizes abundant natural resources, especially fish from Kalimantan’s rivers.
4. Egg-bearing Taro Tendrils
Sulur Keladi Katuk Telur is a typical dish that uses taro stems as its main ingredient. This dish has a unique texture and taste, at first glance it is similar to capcay but has a distinctive local taste.
Soft taro stems combined with katuk leaves and eggs, create a savory taste that is perfect served with warm rice. Sulur Keladi Katuk Telur is a simple dish but full of the typical flavors of Central Kalimantan.
5. The Hidden Treasure
Hintalu Karuang is a traditional dish made from sticky rice flour which is formed into small balls resembling karuang bird eggs. This food has a chewy texture like porridge, making it a favorite snack for local people, especially children.
Its light and chewy taste makes hintalu karuang suitable for anyone to enjoy, even for those who have digestive problems. This dish is also often a choice of snack at certain events in Central Kalimantan.
6. Gagatas Cake
Gagatas cake is a typical Central Kalimantan food made from sticky rice. This cake first appeared during hard times, when food ingredients were limited, and gagatas became a solution because the ingredients were easy to get.
Nevertheless, this cake has survived until now and has become a popular sweet snack. In other areas such as Surabaya, gagatas is known as “kue getas.” However, tasting gagatas directly in Central Kalimantan will certainly give a different and more authentic taste sensation.
7. Juhu Kujang
Juhu kujang is a dish that uses taro as its main ingredient. Taro, which is a broad-leafed plant, must be cooked until it is perfectly cooked so that it does not cause an itchy sensation when eaten.
In juhu kujang, taro is combined with young jackfruit leaves, coconut milk, and spiced fish, creating a delicious savory taste. This dish is usually served with rice, and is a suitable menu to eat at any time.
8. Fish Valley
Wadi fish is a fermented fish dish that is a specialty of Central Kalimantan cuisine. The fermentation process produces a unique sour taste and a strong aroma, making it quite a challenging dish for those who are not used to it.
This fermented fish can be cooked again with additional spices such as lime and brown sugar to soften the taste. For tourists who are curious about the uniqueness of local cuisine, wadi ikan is a choice worth trying.
9. Kalumpe
Kalumpe, or mashed cassava leaf vegetable, is a typical Central Kalimantan dish that is similar to cassava vegetable from Java. Cassava leaves are pounded until smooth and served in a thick sauce made from spices such as cinnamon, galangal, lemongrass, and chili.
This dish is also often served with sparrow eggplant to add flavor. Kalumpe is perfect with rice and can be an alternative for those who want to try a typical vegetable dish.
10. Juhu Umbut Rotan
Juhu umbut rattan is a dish that uses young rattan as the main ingredient. The process of making this dish is quite complicated, because the rattan thorns must be removed first before processing.
Young rattan is then cooked with spices and sometimes with the addition of coconut milk for a more savory taste. This dish is usually served with grilled fish such as catfish or tilapia, creating a delicious and unique combination of flavors.
Central Kalimantan not only offers extraordinary natural beauty, but also culinary delights that are unique and hard to find elsewhere.
Foods such as bangamat, juhu kujang, hintalu karuang, and wadi ikan are some of the many dishes that reflect the richness of culture and the uniqueness of local flavors that are worth trying.
Eating these foods, including Typical Palangkaraya Food, directly at their place of origin provides a different experience and enriches your travel experience in Central Kalimantan. So, when you visit there, make sure to try these mouth-watering specialties!
