Umbut Rotan, Dayaknese Typical Food in Kalimantan

Umbut Rattan (young Rattan) is one of the local food that is owned the Dayak people, especially from Central Kalimantan. In the Dayak Maanyan  language, Umbut Rattan known as uwut nang'e. Meanwhile, in a language known by the Dayak Ngaju it’s called Juhu Singkah. Umbut Rattan known by Dayak community because it is easy to obtain in the woods with no need to plant them first.

The prossecing of Umbun Rattan is not too difficult, but for those who take direct Rattan shoots in the woods or from cultivated plants, they first have to clean up the spines of umbut Rattan. After that, the next process is to boil rattan useful to reduce the bitter taste and to make umbut Rattan become soft. After that cut them into small pieces. Umbut Rattan is often cooked with baung fish and sour eggplant. Umbut Rattan has various flavor like savory, sour, and bitter mixed with the sweetness of the flesh of the fish so make Umbut Rattan has its own flavor. 

Here is how to cook vegetable umbut Rattan special, seasonings and ingredients necessary vegetable umbut Rattan :

- 500 gram umbut cane / bamboo shoots replaced, square cut 

- 5 shallots, sliced
- 2 cloves garlic, sliced
- 2 red chillies, sliced ​​oblique
- 2 green chillies, sliced ​​oblique
- 1 tomato, chopped
- oil for frying
- 250 ml water
- 1 3/4 teaspoons salt
- 1/4 teaspoon ground white pepper
- 1 1/4 teaspoons sugar
- 1/4 teaspoon nutmeg

How to cook :

- Heat the oil. Saute the union, garlic, red peppers, green peppers and tomatoes until fragrant.

- Add rattan shoots and stir well.

- Add water, salt, peppers, sugar and nutmeg. Stir until cooked.

Okay that's all from us, sorry for the mistakes. Comment if you want to give us more information about this :) Thanks.

Posted by Andini Novica Resti