This document summarizes several traditional foods from Palangkaraya, Central Kalimantan. It describes dishes made from rattan shoots, large river fish, bat meat, eggplant, and cassava leaves. The rattan shoot dish involves removing thorns and cooking the shoots with coconut milk or spices. The grilled fish are notably large varieties caught locally. Bat meat is cleaned and cooked with banana stems and vegetables. Spicy eggplant is cooked over an open flame until soft. And cassava leaf dish has a thick gravy made from ground leaves and mixed spices.

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2. This food uses young rattan shoots as the
main ingredient. The manufacturing process
uses extras, especially when removing the
thorns on the rattan sticks. Rattan is then cut
into small pieces and seasoned with spices.
Rattan tubers can be cooked with coconut
milk or not. The presentation of rattan umbu
is done with other culinary such as catfish or
grilled tilapia.
JUHU UMBUT ROTAN

3. IKAN BAKAR PALANGKARAYA
What is special about this dish is the size of
the fish. The typical Kalimantan grilled fish is
a type of fish that comes from the river.
Although it comes from the river, the fish in it
are large fish. In the city of Palangkaraya,
there are many traders who sell grilled fish
menus with good taste and large sizes.

4. This one food has a special basic ingredient,
namely using bat meat. Bat meat before
being processed will go through several
cleaning processes which will then be cooked
until cooked. Bat meat is usually cooked
together with banana stem liver vegetables.
Bangamat is a type of culinary that can only
be found in Central Kalimantan, so it cannot
be found anywhere.
BANGAMAT

5. This one food is made from purple eggplant
which has a fairly large size. The eggplant is
then processed by burning until the skin and
meat are soft and cooked. Then the eggplant
will be covered with spices made from
cayenne pepper, tasted, lemongrass and salt.
Mapui eggplant is usually served as a side
dish to the main menu, namely grilled fish
and warm rice. The spicy, sour and sweet
taste of mapui eggplant blends into one.
TERONG MAPUI

6. Kalumpe is a vegetable-based food. The
vegetable used is cassava leaves. What
distinguishes it is the cassava leaves in this
dish are ground until smooth before being
processed and served. Kamlumpe contains a
thick gravy made from a mixture of spices
such as garlic, shallots, lemongrass, galangal,
cinnamon and chilies.
KALUMPE