Sample Palangkaraya’s unique and flavorful signature dishes, from Wadi Patin to Kenta, for a culinary experience steeped in Dayak tradition and the richness of Central Kalimantan.
Palangkaraya, as the capital of Central Kalimantan, is not only famous for its natural beauty and Dayak culture, but also for its captivating traditional cuisine.
Each typical Palangkaraya dish reflects the uniqueness of the local culture that has been passed down from generation to generation and is still preserved until now. The ingredients used often come directly from nature, enriching the authentic taste and character of the dishes.
Here are 10 Typical Palangkaraya Foods dishes that you must try if you have the chance to visit this city. Each dish brings you closer to the richness of culture and unmatched culinary delights.
1. Wadi Patin
Wadi Patin is an iconic dish from Palangkaraya that uses fermented patin fish to give it a distinctive sour and salty taste. After fermentation, the fish is steamed or fried and usually served with lemongrass chili sauce and warm rice.
The distinctive taste of fermented wadi patin may be new to some, but for those who love it, this dish is an alluring delicacy and showcases the unique fish processing techniques of Palangkaraya.
2. Kalakai Chips
Kalakai chips are a light snack made from the kalakai plant, a type of wild plant believed to have health benefits, such as increasing blood and maintaining healthy skin. Young kalakai leaves are mixed with seasoned flour and fried until crispy.
These chips have a savory texture and are often sought after as souvenirs. Not only delicious, kalakai chips also have many health benefits.
3. Fried Jelawat
Jelawat fish is one of the endemic fish found in many rivers in Central Kalimantan. Fried or grilled jelawat dishes are one way to process this fish so that its soft and savory meat is even more pronounced.
Usually, fried jelawat is served with chili sauce and warm rice. This dish is a simple yet delicious example of the natural richness of Kalimantan’s rivers that is much loved by the local people.
4. Juhu Umbut Rotan
Juhu Umbut Rattan is a unique vegetable dish that uses young rattan as the main ingredient. Young rattan is chosen for its chewy and slightly bitter texture, which provides a different taste experience. The rattan processing process requires patience to remove the thorns.
After that, the rattan is cooked in coconut milk sauce or savory spice seasoning. The chewy texture of the rattan and the rich taste of the broth make this dish a favorite for those who want to try something unique and authentic from the jungles of Borneo.
5. Kalumpe
Kalumpe, also known as karuang, is a dish that uses mashed cassava leaves mixed with peanuts and anchovies. This dish has a distinctive savory taste and soft texture from the cassava leaves.
Kalumpe is often served with warm rice and chili paste. Not only delicious, kalumpe is also rich in nutrients and is one of the traditional dishes that are still widely found in the Dayak community.
6. Cooked Yellow Fish Eggs
Fish eggs cooked in yellow is a typical Palangkaraya seafood dish that uses fish eggs cooked with savory and slightly sweet yellow spices. The chewy fish eggs provide a unique texture experience when bitten.
This typical Palangkaraya yellow seasoning provides an appetizing taste and makes it a favorite among seafood lovers. This dish is often served as a side dish to complement rice.
7. Bangamat
If you are looking for a slightly extreme dish, bangamat could be an option. Bangamat is a dish that uses bat meat as the main ingredient. This bat meat is processed together with banana stem heart vegetables, creating a distinctive and authentic taste.
Bangamat is a symbol of culinary diversity in Central Kalimantan and the courage to try unusual ingredients. Although not everyone may like this dish, bangamat is one of the culinary riches that reflects local wisdom.
8. Juhu Kujang
Juhu kujang is a vegetable dish that uses taro and fish as the main ingredients. Taro vegetables are cooked with a rich spice sauce, giving a unique and fresh savory sensation.
This dish is often served at traditional events or celebrations, a testament to how the people of Palangkaraya combine natural ingredients with strong local spices to create an alluring taste.
9. Lemongrass Sambal
Sambal Kandas Serai is a traditional sambal made with a mixture of chili, lemongrass, and spices. This sambal has a fresh aroma of lemongrass, adding deliciousness to any dish it is served with.
This sambal is usually a complement to dishes such as wadi patin or jelawat goreng. For those who like spicy flavors, this kandas serai sambal will be the perfect complement that enriches the taste of Palangkaraya cuisine.
10. Kenta
Kenta is a sweet snack typical of the Dayak people made from dry roasted and finely ground sticky rice. After roasting, the sticky rice is mixed with grated coconut, young coconut water, and granulated sugar, creating a unique sweet and savory taste.
This snack is usually served at traditional events or as a dessert. Kenta is not only delicious, but also illustrates local wisdom in utilizing simple ingredients to create special foods.
Palangkaraya offers a culinary experience rich in uniqueness and cultural value. Every specialty food in this city is not only appetizing, but also carries cultural stories and local wisdom of the Dayak people who use natural resources wisely.
If you have the opportunity to visit Palangkaraya, be sure to try these Typical Central Kalimantan Food dishes so you can experience the true taste of Central Kalimantan firsthand.