Kalimantan (Borneo)Capital: Palangka Raya
Traditional Recipes from Central Kalimantan
Dayak cooking uses ingredients from forest and river: cassava leaves, rattan shoots, river fish and lemongrass.
Central Kalimantan
Juhu Singkah (Rattan Shoot Fish Soup)
Juhu Singkah
A Dayak soup of young rattan shoots with baung or patin fish in yellow broth. Slightly bitter and fresh, served to honoured guests.
Central KalimantanKalumpe (Dayak Pounded Cassava Leaves)
Kalumpe
A Ngaju Dayak dish of pounded cassava leaves cooked with sour eggplant, salted fish and simple spices. Savoury and slightly sour.
Central KalimantanKandas Sarai (Dayak Lemongrass Fish Sambal)
Kandas Sarai
A Central Kalimantan Dayak sambal of grilled fish pounded with plenty of lemongrass and chilli. A side dish and sambal in one.