Explore a variety of mouth-watering Dayak culinary delights, and enjoy the unique flavors and natural ingredients rich in tradition.

The Dayak tribe, one of the indigenous tribes of Kalimantan, has a rich and diverse culinary heritage. Traditional Dayak food utilizes natural ingredients found in the forests of Kalimantan, as well as spices that are rich in health benefits.

In addition to the unique taste, Dayak cuisine also reflects local wisdom that has been passed down from generation to generation.

The taste of Dayak cuisine is generally savory, spicy, and fresh, and uses many traditional cooking techniques such as grilling, boiling, and steaming. For those of you who are planning to visit Kalimantan, here are 11 Traditional Dayak Culinary delights that you must try.

1. Luba Laya

Luba Laya is one of the most famous Dayak dishes. Usually served at traditional events or celebrations, Luba Laya is made from fish such as carp or baung fish.

This fish is cooked with typical Dayak spices, which consist of natural ingredients such as turmeric, lemongrass, and lime leaves.

The seasoned fish is then wrapped in banana leaves and grilled. The savory taste of the fish, combined with the distinctive aroma of burnt banana leaves, makes Luba Laya a very delicious dish and is often served as the main dish at traditional events.

2. Peloq

Peloq is a typical Dayak food made from sago. Sago is processed into a chewy dough, then formed into small balls, which are often eaten with chili sauce or spicy broth. It has a chewy taste with a savory taste that blends with chili sauce or broth.

This food is rich in carbohydrates, making it very suitable as a source of energy, especially during heavy activities. Peloq is also often served in traditional events or as an everyday meal.

3. Rattan shoots

Umbut rattan is a dish made from young rattan shoots, which is often used in Dayak cuisine. This rattan shoot is cooked by boiling or sautéing with spices such as garlic, chili and turmeric.

Its fresh and chewy taste makes rattan umbut a delicious side dish to accompany rice. Apart from that, rattan shoots are also rich in fiber and nutrients, making it a healthy choice.

4. Kenta

Kenta is a typical Dayak food made from fermented sago. The fermentation process gives it a distinctive taste that tends to be sour and slightly spicy. Kenta is usually eaten with grilled fish or vegetables as a side dish.

The fermentation that occurs in kenta also makes it rich in probiotics that are good for digestion. Kenta is the main choice in many Dayak traditional celebrations and is often present in the daily menu of the Dayak people.

5. Wipe

Usap is a typical Dayak dish made from meat or fish seasoned with special spices and then grilled. The meat or fish used in usap is usually thinly sliced and seasoned with chili, lime leaves, and turmeric.

The process of grilling over a wood fire gives usap a distinctive smoky flavor, which adds to its savory taste. Usap is often served at traditional events or as a special dish. during family celebrations.

6. Tipo Flower

Tipo flower is a typical Dayak cuisine made from the flowers of the tipo plant, which only grows in the forests of Kalimantan. This flower has a slightly bitter taste, and is usually cooked by stir -frying with chilies, onions, and other spices.

Tipo flowers are often served as a side dish with rice and are considered to have health benefits. Its unique taste gives a different twist to traditional Dayak cuisine, making it a must-try dish.

7. Boiled dishes

Boiled dishes are one of the most common cooking techniques in Dayak cuisine. Various ingredients such as fish, chicken, and vegetables are boiled with typical Dayak spices consisting of lemongrass, bay leaves, turmeric, and other spices.

The boiling process brings out the natural flavors of the fresh ingredients and does not use much oil, making it a healthier choice. This dish is usually served with hot rice and chili sauce to provide a refreshing spicy taste.

8. Taro Dishes

Taro is a typical Dayak food ingredient that is often used in various dishes. Taro is usually cooked by boiling or cooking with coconut milk and spices.

Its soft texture and distinctive sweet taste make taro a delicious ingredient to cook with other ingredients. Taro dishes are often found at traditional events, and taro is also known to have many health benefits, such as helping smooth digestion.

9. Mashed Cassava Leaves

Mashed sweet potato leaves are a typical Dayak dish made from finely ground sweet potato leaves cooked with natural spices. After being ground, the sweet potato leaves are cooked with garlic, chili, and lime leaves to give a spicy and fresh taste.

This dish is usually served as a side dish with rice or as a main dish in everyday dishes. In addition to its delicious taste, mashed sweet potato leaves are also rich in fiber and nutrients, making it a healthy and nutritious choice.

10. Tempoyak

Tempoyak is a typical Dayak food made from fermented durian. The durian used to make tempoyak is fermented to produce a sour, savory, and slightly spicy taste. Tempoyak is often eaten with rice or combined with fish or chicken.

Its unique and distinctive taste makes tempoyak very popular among the Dayak people. Besides providing a delicious taste, tempoyak also has many health benefits, including improving the digestive system.

11. Sobour

Sobour is a typical Dayak dish made from beef or chicken cooked with rich spices. Sobour has a savory and slightly spicy taste, and is often served at traditional events or celebrations.

The meat used is cooked until tender with spices such as chili, bay leaves, and lemongrass. The distinctive and appetizing taste of sobour makes it the main choice in many typical Dayak dishes.

Dayak cuisine is a blend of natural ingredients found in the forests of Kalimantan, and each dish offers a unique and appetizing taste.

From the savory Luba Laya to the spice-rich Sobour, Dayak cuisine not only pampers the palate but also provides insight into the local wisdom of the people of Kalimantan.

Using natural spices and ingredients that are easily found in nature, Typical Banjar Food is very diverse and healthy. If you have the chance to visit Kalimantan, make sure to try these 11 typical Dayak culinary delights to experience the richness of their flavors and culture.