Enjoy a variety of unique and authentic Palangkaraya specialties, from Wadi Patin to Kenta, for a culinary experience that combines the traditions and flavors of Central Kalimantan.
Palangkaraya, the capital of Central Kalimantan, has a variety of traditional culinary delights that are full of flavor and rich in the influence of Dayak culture.
A visit to this city would not be complete without tasting the typical dishes that have their own uniqueness, both in terms of ingredients and how they are prepared. By utilizing natural products and local traditions, these foods present a deliciousness that can arouse the appetite.
Here are 10 Typical Palangkaraya Foods that you must try if you have the chance to visit there. Each dish provides its own uniqueness that makes your culinary experience even more memorable.
1. Wadi Patin
Wadi patin is a dish of patin fish processed through a fermentation process. This process gives it a distinctive sour and salty taste, making it different from other patin fish dishes. The fermented fish is then steamed or fried, then served with lemongrass chili sauce and warm rice.
The fermented taste of wadi patin is unique and may take some getting used to, but once you get used to it, this dish offers a unique and authentic delicacy.
2. Kalakai Chips
Kalakai chips are a typical Palangkaraya snack made from the kalakai plant, a type of wild plant that grows abundantly in Central Kalimantan. Young kalakai leaves are selected, mixed with seasoned flour, then fried until crispy.
Kalakai chips have a savory and crunchy taste, and are believed to have health benefits such as increasing blood and keeping skin youthful. This snack is often sought after as a souvenir because of its distinctive taste and good health benefits.
3. Fried Jelawat
Jelawat is an endemic fish that lives in the rivers of Kalimantan and is one of the favorite fish of the Palangkaraya community. Jelawat fish can be processed in various ways, from fried to grilled with spices.
The tender and tasty flesh of the eel makes it a dish that is loved by many people. Fried or grilled jelawat is usually served with chili sauce and a plate of warm rice, providing a simple yet delicious culinary experience.
4. Juhu Umbut Rotan
Another unique Palangkaraya specialty is juhu umbut rotan. This dish uses young rattan as the main ingredient, which must go through a weeding process to remove the thorns on the stem.
Juhu rattan shoots have a savory taste with a chewy and slightly bitter texture. This vegetable is often cooked in coconut milk or spicy seasonings, giving it a strong and authentic flavor. This dish is one of the dishes that reflects local wisdom in utilizing forest products.
5. Kalumpe
Kalumpe, also known as karuang, is a traditional Dayak cuisine that uses cassava leaves as the main ingredient. Cassava leaves are mashed and then cooked with peanuts and anchovies, producing a savory taste and soft texture.
Kalumpe is often served with warm rice and chili paste. This dish is not only delicious but also rich in nutrients, making it a local favorite.
6. Cooked Yellow Fish Eggs
Fish eggs cooked in yellow is a dish that processes fish eggs with Palangkaraya’s signature yellow spices. The yellow spices provide a savory and slightly sweet taste that blends perfectly with the chewy texture of the fish eggs.
This dish is very popular among seafood lovers and is often served as a side dish with rice. Yellow cooked fish eggs are an example of Central Kalimantan’s marine wealth that is processed in a unique way.
7. Bangamat
For those who want to try extreme culinary, bangamat is a choice worth trying. Bangamat is a typical dish that uses bat meat as the main ingredient. Apart from bat meat, this dish also uses banana stem heart as a complement.
Bangamat has a distinctive taste and may require adjustment, but for the local people, this dish is a form of culinary richness rooted in tradition. Bangamat is proof of the diversity of traditional culinary flavors of Central Kalimantan.
8. Juhu Kujang
Juhu kujang is a typical vegetable dish that uses taro and fish as its main ingredients. Taro vegetables are cooked in a spiced broth rich in spices, creating a unique savory taste.
This dish is often served at traditional events or family celebrations, and is a favorite among the people of Palangkaraya. Juhu kujang is an example of a culinary dish that combines local ingredients with typical Indonesian spices.
9. Lemongrass Sambal
For spicy lovers, sambal kandas serai is the perfect complement to Palangkaraya’s signature dishes. Made from chili, lemongrass, and various spices, this sambal has a spicy and fresh taste.
Sambal kandas lemongrass not only adds a spicy taste to the dish, but also provides a distinctive fragrant aroma from lemongrass. This chili sauce is often served with various dishes such as wadi patin or fried jelawat.
10. Kenta
Kenta is a sweet Dayak specialty made from dry roasted and finely ground sticky rice. The roasted sticky rice is then mixed with grated coconut, young coconut water, and granulated sugar, giving it a distinctive sweet and savory taste.
Kenta is usually served as a snack or dessert at traditional events. Its unique taste makes it a favorite among the people of Palangkaraya and is often used as a souvenir for tourists.
Palangkaraya City offers an unforgettable culinary experience through a variety of unique and traditional dishes. Each dish reflects the culture and local wisdom of the Dayak people who use natural resources wisely.
So, if you visit Palangkaraya, don’t miss the opportunity to taste these Typical Central Kalimantan Food dishes to experience the authenticity and delicious taste of Central Kalimantan.