Experience the unique taste of Central Kalimantan through various culinary specialties such as bangamat, juhu kujang, and hintalu karuang, which will bring you an unforgettable experience.

Central Kalimantan is not only famous for its natural beauty and local culture, but also its authentic and unique cuisine. Each typical dish in this area has a special taste that is very appetizing, and often also carries a long story and tradition behind its making.

If you visit Central Kalimantan, take the time to try the various dishes that can only be found here. Here is a list of 10 Typical Central Kalimantan Foods that you must try during your culinary tour.

1. Bangamat

Bangamat is a soup dish made from bat meat, which may sound unusual. However, for locals, bangamat is a typical dish that is full of unique flavors. Bangamat is served with clear broth and additional vegetables such as carrots, kale, and banana blossoms that give it a distinctive taste.

While it may not be a common choice for most people, for those who dare to try it, bangamat is an authentic culinary treat that takes you to a different taste experience.

2. Kenta

Kenta is a traditional food made from sticky rice, served at traditional ceremonies as a symbol of gratitude. The sticky rice is soaked, roasted, then served with grated coconut and brown sugar, creating a soft and savory sweet taste.

Kenta is a dish that is increasingly rare to find, but when you have the chance to taste it, you are enjoying not only food but also a part of a deep Dayak cultural tradition.

3. Patin Sasangan

Patin fish is an abundant river catch in Central Kalimantan, and sasangan patin is the perfect dish to enjoy the delicious taste of patin.

This fish is cooked with a yellow sauce consisting of turmeric, shallots, garlic, and other spices, creating a rich sauce that is perfect to enjoy with warm rice.

Sasangan patin is an example of a local dish that combines natural produce with rich spices, providing an authentic taste experience.

4. Egg-bearing Taro Tendrils

Sulur Keladi Katuk Telur is a traditional dish that utilizes taro stems and katuk leaves, mixed with eggs. With a texture similar to capcay, this dish has a savory and fresh taste that is perfect to eat with rice.

Sulur keladi offers a simple yet flavorful pleasure, showing how local people process natural ingredients into satisfying dishes.

5. The Hidden Treasure

Hintalu karuang, with its chewy texture resembling porridge, is a typical snack made from sticky rice flour and shaped into small balls like kauang bird eggs.

The mild taste of hintalu karuang makes it a great choice as an afternoon snack or dessert. It is no wonder that this food is a local favorite, especially for children. With a light and sweet taste, hintalu karuang is also often served at important events.

6. Gagatas Cake

Gagatas cake is a sweet food made from sticky rice, emerging as a food solution when food supplies are limited during hard times. With its sweet taste and crunchy texture, gagatas has become a typical snack that is loved by the community.

Although it can be found elsewhere under the name “kue getas,” gagatas originally from Central Kalimantan has a different touch of flavor, making it worth trying in its place of origin.

7. Juhu Kujang

Juhu kujang is a dish that uses taro as the main ingredient. Taro, which must be cooked first to relieve the itching sensation, is processed with spices and coconut milk and added fish, making juhu kujang a savory and flavorful dish.

Usually served with rice, this dish is a great choice for foodies who want to enjoy something authentic and different from Central Kalimantan.

8. Fish Valley

Fish wadi is a fermented fish dish with a unique sour taste and quite strong aroma. The fermentation process produces a distinctive and slightly pungent taste.

Usually, fish wadi is served with additional lime and brown sugar seasoning to soften the taste. This dish may not be for everyone, but for travelers looking for a taste adventure, wadi fish is a culinary specialty worth trying.

9. Kalumpe

Kalumpe, or mashed cassava leaf vegetable, is a dish made from finely pounded cassava leaves and served in a thick sauce made from spices such as cinnamon, galangal, and lemongrass.

The soft texture of the cassava leaves and the spice sauce make kalumpe a warm and delicious dish, perfect to be enjoyed with rice. This dish also shows how the people of Central Kalimantan process simple ingredients into dishes that are rich in flavor.

10. Juhu Umbut Rotan

Juhu umbut rattan is a dish that uses young rattan as the main ingredient, giving it a unique taste and texture. Cooking rattan requires precision, especially in removing the small thorns that are attached.

The young rattan is then cooked with spices and coconut milk for a more savory taste, and is often served with grilled fish such as patin or tilapia. Juhu umbut rattan is a dish that is not only delicious but also very typical of Central Kalimantan.

Trying Central Kalimantan’s specialties is not just about enjoying the taste, but also understanding the local wisdom reflected in each dish.

Each dish such as bangamat, juhu kujang, hintalu karuang, and wadi ikan brings an unusual culinary experience, making culinary tourism in Central Kalimantan a rich taste adventure.

For those of you who visit there, be sure to taste these dishes directly at their place of origin, including Typical Palangkaraya Food, because true pleasure can only be felt in the land of Central Kalimantan!