A traditional Dayak spicy rice porridge from West Kalimantan, Indonesia. Made with glutinous rice, aromatic herbs, and dried fish, it has a complex umami-spicy flavor profile. Typically eaten during special ceremonies or as communal food at gatherings.
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Vials of pure aroma compounds for sensory training
Pin-bone removal and precision plating
Electric pressure cooker for stocks, beans, braising, sterilization
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Wide carbon steel pan — develops the prized socarrat crust
Considered sacred food by Dayak communities, often prepared for harvest festivals (Gawai) or healing ceremonies. Represents communal harmony and ancestral connections.
1. Grind spices into paste. 2. Cook rice with aromatics until porridge forms. 3. Add spice paste and dried fish. 4. Simmer until thickened. 5. Adjust seasoning with palm sugar and ...
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Uses more turmeric and less chili
Includes wild jungle ferns
Sri Owen — The Indonesian Kitchen
West Kalimantan Cultural Office — Kuliner Tradisional Kalimantan Barat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Vials of pure aroma compounds for sensory training
Pin-bone removal and precision plating
Electric pressure cooker for stocks, beans, braising, sterilization
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Wide carbon steel pan — develops the prized socarrat crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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