"Bambusa oldhamii form" by Stan Shebs is licensed under CC BY-SA 3.0.

In South Kalimantan, Bambusa Luteostriata, commonly known as golden bamboo, is used for cooking, primarily in the form of bamboo shoots. These shoots are boiled and then incorporated into various dishes, adding a unique flavor and texture. 

Here's a more detailed look at its culinary uses:

Bamboo Shoots:

The tender young shoots of Bambusa Luteostriata are a popular ingredient in South Kalimantan cuisine. They are known for their slightly sweet and crisp texture. 

Preparation:

Before cooking, bamboo shoots need to be prepared. They are often peeled, washed, and then boiled in salted water to remove any bitterness or toxins. 

Dishes:

Bamboo shoots are used in various dishes, including curries, stir-fries, and salads. They can be added to rice dishes or used as a vegetable in their own right. 

Flavor Profile:

The flavor of bamboo shoots is described as slightly sweet and earthy. They add a unique dimension to dishes, complementing other ingredients and flavors. 

In summary, Bambusa Luteostriata bamboo shoots are a valuable and widely used ingredient in South Kalimantan cooking, adding both flavor and nutritional benefits to various dishes