Roast Black Bamboo Shoot Pig
Black bamboo shoot pig breed of indigenous people. Pigs are fed with natural food of the mountains and forests, so the meat is firm and very nutritious. The largest in adulthood is less than 20 kg. Pigs are cleaned of fur, dissected for organs; then seasoned with ingredients from the mountains and forests of bamboo shoots. The pig roasts whole with charcoal fire until the skin is yellow, crispy, giving off a rich aroma.
Kon Tum leaf salad
Only one dish that covers the tray, because the "true" leaf salad has up to 40-50 types, from familiar vegetables such as cabbage, perilla, lentils, fig leaves, apricot leaves, onions, basil to leaves that rarely appear in meals such as: mango leaves, guava leaves, sour leaves, gooseberry leaves, five spices and many distinct leaves of the Central Highlands.
Enjoying this dish also needs to be stylish, not rushing to "grab" all the leaves, but must follow the correct process. First take cabbage leaves or apricot leaves as rolled leaves, then add sour leaves and some other types of food at the choice of the eater, roll into a small funnel, remove pieces of pork belly, shrimp, pork skin ... Getting into the "funnel", definitely add pepper and salt grains, a little dipping sauce.
Hedgehog meat
The Brau ethnic group has many dishes made from wild vegetables, wild game meat such as wild boar, pouch meat, hamster. Among them are dishes from hedgehogs that are both nutritious and delicious but also rich in processing.
Hedgehog meat with sweetness, coldness has a nutritious, laxative effect, can be processed into many attractive dishes. Porcupine roasted embers, porcupine meat stuffed with umbrella tubes, porcupine bone soup cooked cornstarch, hedgehog wrapped in copper leaves. Every dish is unique and delicious because the porcupine meat is firm, fragrant, almost without fat, the skin is thick but crispy.
Bamboo shoots
Just sticky rice cooked from familiar sticky rice, skillfully combined with forest shoots but has become a familiar breakfast dish for every person in Kon Tum.
The way to make sticky rice bamboo shoots is quite simple and not very fussy. Fresh bamboo shoots after being dug in the forest are peeled off, washed and sliced to taste. Through the preliminary processing stage to lose the smell, bamboo shoots are stir-fried with spices to become rich. Glutinous rice chooses a delicious type and soaks it in dilute salt water with turmeric powder to color for about 8 hours, then bring out cooked food.
Sour fish
If you have the opportunity to visit Kon Tum once, do not miss the opportunity to enjoy the specialty sour fish of the Jo Tho ethnic group, a dish rich in flavor of mountains and forests. How to make sour fish is easy but also requires accuracy. The fish used to prepare sour fish is a type of sour fish, a fish that resembles drift fish but is flattened and smaller, living in the Central Highlands rivers and streams.
The longer the sour fish is eaten, the better it is because the iron fish thanks to the spices that have penetrated deep into the fish meat, making the eater feel the salty taste of salt, the spicy taste of forest peppers, the sweetness of the leaves, the aroma of corn and the sour taste because this mixture has been fermented...
Kon Tum fried cricket
To have a plate of fragrant golden fried crickets, it is necessary to go through many stages of processing. First the captured crickets are washed, drained, then put in a pan of boiling oil fried. That way parts such as head, legs ... The cricket becomes crispy, and the cricket body does not lose its inherent greasy taste. Next, to make the cricket dish more flavorful, people season with spices, add chili peppers, lemon leaves, finely chopped lemongrass to roast together. When adding spices, it must be roasted quickly so that the lemon leaves do not lose their green color.
Yellow ant salad fish
Coming to Sa Master district, Kon Tum where the Ro Măm ethnic group lives, you should enjoy poisonous and strange yellow ant salad fish. New dishes hear the name many people feel scared, but when they eat it, they want to eat again.
Stream fish caught moderately, with three fingers, brought back to clean, finely chopped, squeezed to drain the water to reduce the fishy smell. Yellow ants choose young anthills, while eggs are pounded separately. Take granulated salt, green pepper, forest pepper mixed with fish with ants, add a little rice to the aroma. When eating fig leaves rolled up to fit and enjoy, the sweetness of spring fish blends with the fatty taste of young ants, the spicy taste of pepper and pepper creates a delicious taste.
Hamster meat
The Jê Tho people in Dak Glei district also have a specialty dish of hamster meat, which is mainly processed into two dishes: grilled rat meat and dried rat guarding the kitchen. The golden ripe rice season, which is also the fattest and most delicious voles, people in the rat hunting season. Quickly roll up a pile of dry straw, put on fire to naked the feathers, this way the rat meat rises to its aroma and keeps the sweetness intact.
Bitter tomatoes
Bitter tomatoes are a popular dish of the Kon Tum ethnic minority. Bitter tomatoes grow in flaps along hills, banks of streams, small cannon-like fruits or oblong fruits, larger than knuckles, dark green, white stripes along the fruit. Previously, bitter tomatoes were wild-growing plants now brought back by ethnic people to grow in their gardens, the fruits are larger, light green, the bitterness is slightly reduced, easier to eat and suitable for many people's tastes.
Source: General
Photo: Internet