Explore the deliciousness of West Kalimantan’s unique, mouth-watering, and mouth-watering cuisine. Experience the richness of authentic cuisine that makes every bite unforgettable!
If you have the opportunity to visit West Kalimantan, especially Pontianak, make sure to taste the variety of culinary specialties that are tempting and appetizing.
This city, known as the “Equator Land”, not only has a rich culture and strong traditions, but also serves delicious culinary delights that are a shame to miss.
Various traditional foods and snacks from West Kalimantan reflect the unique culture of the Malay, Dayak, Chinese, and Javanese tribes, as well as various other tribes such as Bugis, Batak, Sundanese, and Madurese who also add color to the culinary diversity of this region.
No need to worry about the price, because most of West Kalimantan’s specialties use local ingredients that are easy to get, so the prices offered are quite affordable.
The authentic taste with a touch of special spices such as pepper, betel nut, galangal, and ginger, makes the culinary experience here unforgettable. Here are ten specialties, including Typical West Kalimantan Food, that you must try while in Pontianak and its surroundings.
1. Pasong: A Legit Snack Wrapped in Banana Leaves
Pasong is a traditional cone-shaped food wrapped in banana leaves. This snack has two flavors, namely fatty and sweet, with a sticky texture that is addictive.
Pasong is usually only available on the 27th day of Ramadan, making it a special dish for the people of Pontianak. If you are in West Kalimantan during Ramadan, be sure to try Pasong.
2. Mie Tiau: A Warming Noodle Sensation
Mie Tiau, which originates from Chinese cultural influences, is a noodle dish with a choice of fried or soup. These noodles are usually served with pieces of skin, offal, beef, mustard greens, and bean sprouts.
The deliciousness of Mie Tiau is perfect to eat on rainy days in Pontianak. This dish offers delicious noodles with a touch of West Kalimantan.
3. Spicy Porridge: Unique Porridge Full of Spices
Unlike most porridges that have a sweet taste, Bubur Pedas from West Kalimantan has a spicy taste rich in spices. This porridge is made from mashed white rice and cooked without oil.
Served with various toppings such as meat, anchovies, and peanuts, as well as healthy vegetables such as ferns, kesum leaves, kale, sweet potatoes, and carrots, Bubur Pedas is a dish rich in nutrients.
4. Crab Noodles: Delicious Noodles Combined with Crab Meat
Crab Noodles is a noodle dish similar to chicken noodles, but with pieces of crab. This dish is usually served with additional fish balls, bean sprouts, crab meat, meat offal, and fried dumplings.
The combination of chewy noodles and delicious crab meat makes this dish a perfect choice for seafood lovers.
5. Sotong Pangkong: Unique Ramadan Cuisine
Sotong Pangkong is made from dried squid or cuttlefish and is usually cooked with sweet and spicy seasoning or peanut sauce.
This dish is very popular during the month of Ramadan, coinciding with the cuttlefish harvest season in West Kalimantan. With a sweet and spicy taste, Sotong Pangkong is an appetizing choice.
6. Bubur Gunting: A Sweet and Savory Snack with Pandan Flavor
Gunting Porridge is a typical culinary dish from West Kalimantan, especially in the Banjar region. The name “Gunting” comes from the way it is processed, which is cut so that the size of the sago becomes smaller.
This porridge uses sago or sticky rice flour mixed with coconut milk, brown sugar, and salt to produce a savory and sweet taste. This porridge is also given pandan leaves to make the aroma even more tempting.
7. Chai Kwe: Traditional Side Dish from the Chinese Community
Chai Kwe is a traditional food from the Chinese community that has a shape similar to a pastel but is white in color.
Made from rice flour, Chai Kwe is steamed, not fried. The filling is taro leaves, spring onions, and shrimp, making Chai Kwe a perfect side dish to eat with rice. Its distinctive savory taste makes this dish popular in Pontianak.
8. Sago Noodles: Chewy Noodles with the Aroma of Spices
West Kalimantan is also known for its Sago Noodles, which are of course made from sago. These noodles have a chewy texture served with the addition of chives, bean sprouts, meat, and other special spices.
This dish can be cooked by frying or boiling, according to your taste. Sago Noodles are a unique culinary choice that illustrates the richness of West Kalimantan’s local resources.
9. Fried Kwe Tiaw: A Stir-Fried Dish Rich in Flavor
Fried Kwe Tiaw is a stir-fried dish made from rice flour influenced by Chinese culture. This Kwe Tiaw is cooked with the addition of chicken, cucumber, mustard greens, and Pontianak spices, then served with a sprinkling of fried onions. Its rich and savory taste makes this dish one of the tourist’s favorites.
10. Sour and Spicy Tempoyak: The Unique Taste of Fermented Durian
Asam Pedas Tempoyak is a unique culinary specialty of Ketapang because it uses tempoyak (fermented durian) as its main ingredient.
With patin fish or angsam fish as additional ingredients, this dish presents a combination of savory, sour, and the distinctive aroma of durian that is appetizing. Asam Pedas Tempoyak is the perfect choice for food lovers with strong flavors.
Tasting these culinary specialties of West Kalimantan is not only about enjoying delicious dishes, but also about understanding the cultural and historical diversity behind the cuisine.
Each dish has a different taste sensation, from spicy, sweet, sour, to savory, with the distinctive aroma of selected spices.
When visiting West Kalimantan, don’t miss the opportunity to enjoy these dishes, including Typical Pontianak Food, and experience for yourself the uniqueness of the unmatched cuisine in this “Land of a Thousand Rivers”!
