The traditional cuisine of the Dayak people offers authentic and enticing flavors, reflecting the rich culture of Kalimantan.
Indonesia is a land of abundant culinary diversity. While the cuisines of Java and Sumatra often take center stage, Kalimantan also boasts a captivating array of flavors, especially from the Dayak tribe.
Using unique ingredients and traditional preparation methods, Dayak cuisine offers an unforgettable gastronomic experience. Here are 10 must-try Dayak dishes!
1. Juhu Singkah: Flavorful Young Rattan Dish
Juhu Singkah is a signature Dayak dish made from young rattan. The rattan is peeled, cut into small pieces, and cooked with baung fish, sour eggplant, and traditional spices.
This dish, a classic example of Typical Dayak Food, offers a unique combination of slightly bitter, savory, and tangy flavors, best enjoyed with warm rice. Commonly found in Central Kalimantan, it is a highlight during traditional ceremonies or special celebrations.
2. Kue Dange: Sweet and Crunchy Traditional Snack
Kue Dange is a popular traditional snack made from grated coconut, flour, and sugar. The mixture is grilled in a special mold, resembling the Indonesian kue pukis. Its sweet and savory taste makes it a perfect companion for a cup of black coffee.
3. Kue Lepet: Tradition Wrapped in Banana Leaves
Kue Lepet, deriving its name from the word lepet (fold), is a traditional Dayak cake steamed in banana leaves.
Made from rice flour, grated coconut, and palm sugar, it has a soft, savory flavor. This cake is often served during traditional events such as weddings or cultural celebrations.
4. Bangamat (Paing): Exotic Bat Dish
Bangamat, also known as Paing, is an exotic Dayak dish made from fruit-eating bats. The bats are cooked with traditional spices such as pikauk leaves and lemongrass, which impart a unique aroma.
Each Dayak subgroup prepares it differently, often adding taro leaves or banana stems to enhance the flavor.
5. Wadi: Captivating Traditional Fermentation
Wadi is a fermented Dayak dish made from pork or fish. The fermentation process uses a mix of glutinous rice or roasted corn flour.
After fermenting for about a week, the meat is cooked with traditional spices. The dish has a distinctive tangy and savory flavor, making it a prized delicacy during Dayak traditions.
6. Kalumpe: Delicious Cassava Leaf Dish
Kalumpe, also known as Karuang, is a popular Dayak dish made from cassava leaves. The leaves are pounded with spices and cooked with eggplant and coconut milk. Usually served with salted fish and sambal terasi, this dish delivers a mouthwatering combination of flavors.
7. Sayur Umbut Kelapa: Delicacy from Young Coconut Shoots
Sayur Umbut Kelapa is a traditional Dayak dish using the tender shoots of young coconut trees. The shoots are cooked with meat or fish in a rich, spiced coconut milk broth. Due to the rarity of its ingredients, this dish is often a specialty served in Dayak eateries across Kalimantan.
8. Botok Mengkudu: A Unique Take on Botok
Botok Mengkudu is a variation of botok that incorporates mengkudu (noni) leaves. Fish such as mackerel or baung is mixed with mengkudu leaves, wrapped in banana leaves, and steamed.
The result is a savory dish with the distinctive aroma of mengkudu, offering a unique culinary experience.
9. Keripik Kalakai: Crispy Snack Packed with Benefits
Kalakai is a plant native to Kalimantan, believed to have health benefits like increasing blood levels and treating diarrhea.
The leaves are turned into chips by coating them in batter and frying until crispy. With a savory taste and crunchy texture, these chips are perfect as snacks or souvenirs.
10. Tempoyak Durian: Fermented Durian with a Unique Taste
For durian lovers, tempoyak is a must-try Dayak specialty. Made from fermented durian pulp, tempoyak has a tangy flavor that pairs perfectly with sambal or as an ingredient in other dishes. When fried with durian, it produces an enticing aroma and a taste that’s hard to resist.
Dayak cuisine reflects the wisdom and natural abundance of Kalimantan. From young rattan dishes to fermented meats, each dish, including Typical Banjar Food, offers a distinct flavor profile that’s hard to find elsewhere.
If you’re visiting Kalimantan, don’t miss the chance to savor these delicious traditional dishes. Enjoy your culinary adventure in the land of the Dayak!
