Western Javanese food and drink
Western Javanese food and drink can be an option to covet when an outbreak forces everyone not to leave the house.Leave to stay, this time, the government encourages everyone to stay home for general health.
If we remember, in early March 2019, the first two Indonesians were found to be positive with the virus. The virus is spreading rapidly, even though vaccines are now beginning to spread, there are limits in many regions.
Especially for the tourism sector, some tourist attractions even require visitors to bring fast evidence with negative results if they want to visit. For example, the tourist attraction of Botanical Bogor Garden, one of the natural tourist attractions in West Java.
The conversation about tourism certainly cannot be separated from the region’s ordinary dining experience, for example Bogor famous for its taro bubbles, yellow noodles, and wetspring rolls. Food can be a coveting option. Don’t have to go far you can instantly cook your own Western Javanese recipes and drink recipes at home along with food.
Tahu Gejrot to Seblak, West Java snacks that have spread to Indonesia
Delicious foods, also known as snacks, are the kind of food sucked between meals. This dish is similar to a small portion with a variety of flavors. But for some people it can also be filled, for example seblak, belonging to a typical lake in Bandung, West Java.
Of course you are no stranger to getting this fragrant flavored food. Seblak, one of the most common Javanese dishes and drinks . Seblak himself has been present in cianjur areas since the capital era. The main basic component of the seblak are crackers. Not just any crackers, the crackers are the characteristics of an orange seblak made from shrimp.
Cheese, meat, feet, kwetiau, noodles, and oyster insects are often used as additives in this diet. How to cook it is very easy, first you need to prepare a wet meal, i.e. cheese, cheese, kencur, sweet peanuts, cheese based on taste, cheese, orange leaves, hot perfume, flavor, sugar and salt.
Purify all the spices together, then sauté season until the fragrance. Add 250ml of water, take the eggs and then the glass. Also add bananas , cheese, cheese, feet, noodles and other ingredients according to taste.Finally, add the crackers bananas as the main feature of Seblak Bandung.
The recipe above is a simple seblak recipe, you can get other seblak variations in recipes of Western Javanese cuisine and online drinks .
Tidak is just seblak, another simple and easy normal West Javanese meal to make, is Tahu Gejrot. As the name suggests, the original of Jatiseeng Village, Ciledug, Cirebon Regency is made from gembos to fu. In addition to gembor tofu, you need to prepare some of the ingredients below.
The ingredients of Brown Flush Soup:
- 1/4 Sugar
- 2 tbsp sweet cheese
- Tamarind to taste
- Salt
Uleg season:
- Trumpet
- Shallot
- Cayenne cheese to taste
First remove the enclosed tarpaulin until golden, then drain it. Make soap by boiling brown sugar, peanut sauce and soybeans, and salt in 500 ml of water until it is all mixed. Uleg instead of coarse gallons, cheese, chilli to taste.
Wear a set of tofu padlock at the top, finally water ingrained with chocolate gravy. Stir until all the tofu is covered with spices, the tofu gejrot is ready to enjoy. Gejrot tofu is ideal to be enjoyed anytime and anywhere.
Western Javanese cuisine is simple and fast
After discussing the meal meal, we have now moved to other dishes and beverages in western Javanese.The Western Javanese specialty can vary fairly, ranging from cooked vegetables to meat.
The first food we will discuss is Karedok. Karedok himself is a Sundanese style salad. Unlike Western-style salads that use vegetable oil or olive oil as a mixture, karedok uses peanuts as a cooking machine.
Almost identical to the usual pecel of Central Java, the difference is that karedok uses raw vegetables as the main ingredient. Karedok itself is divided into 3 types – Eggplant Karedok, Leunca, and Long Beans.
The vegetables used for leunca of the karedok species are definitely leunca fruits. Usually a choice of leunca fruits that are still green or too ripe. While in the category of karedok kidneys, the coconut slices are the main ingredients added to the peanut sauce and cabbage.
Finally, the long karedok beans, this type of karedok is dominated by string bean stuffing plus cucumbers. In the development of the era, karedok stuffed karedok also improves the taste of the surrounding community. So it is not surprising that in some areas of Indonesia, karedok is also added to other vegetables and crackers.
The recipe food shall appear when you’re looking for Western Javanese foods and recipes on the Internet are Satay Maranggi.At first, this beef satay is no different from other satays, the difference is this satay goes through the marinade process long enough to produce perfume, soft, and full of flavor.
The main ingredient in making this satay is of course the beef cut into small squares. You can also add texture fat to increase the satay fragrance when grilled. Then prepare your way below.
- 1/4 grams of sugar or sugar.
- 5 cloves of cheese
- 5 singshallots
- 3 ginger finger parts
- 3 galangal finger parts
- Marine tears to taste
- Salt
- Yolk
Puree all the spices on top then applied to the stab beef. Cover with papaya leaves, stand for 3-4 hours until the spice is perfectly absorbed. Don’t forget to prepare cheese for the spread of satay, like chili according to taste, tomatoes, and salt.
Burn the satay flesh over the charcoal, the back and go out not to burn. Served with a hot onion, rice or rice. Sundanese-style maranggi satay is ready for you to enjoy, this dish is right to be eaten as it warms.
Must try a simple fresh drink of West Java
Eating satay at night is suitable for a typical Javanese spice drink, is Bandrek. Bandrek itself is always in the ranking of recipes for Western Javanese food and drinks. The drink is said to have been caused by residents in the Highlands, west of Java.
The plate is similar to its cold temperature, and this ginger-based drink is used by people around it to keep the body warm. Those of you who want to try the bandrek don’t have to go all the way to the high mountains of West Java to enjoy it.
Just make your own bandrek at home by preparing a burning ginger, brown sugar, and cinnamon. Boil three ingredients together, drink while warming. You can also add other ingredients such as natural chicken eggs, lemons, cheese, and so on to enhance the flavor.
Moving from a warm drink, West Java also has a special drink that is refreshed when the sun is hot, Es Cendol is the name. Unlike its twins, the Dawet ice made from rice flour, Es Cendol, which your recipe can find west of Javanese food and drink recipe books, is made from hunkwe flour or green bean flour.
Hunkwe the cooked flour is thick with the addition of pandan leaf juice, suji the water extract for dyeing, a little spray, whiting water, and salt to taste. When it gets thicker you can print the cendol by using filters and ice.
Also boiling the milk of the lemon, the panda leaves, a little salt for cendol. As a large and sweet taste adder you can use a mixture of brown sugar and processed water until it is a little thicker. Don’t forget to add good ice cubes and the cendol is ready to enjoy.
Other simple and fast Western Javanese food and drinks
In addition to the food and drinks above, West Java has other menus that you can surely make yourself home easily. One of them is combro or oncom dijero (oncom internally).
As the name suggests, this dish is made from oncom for filling while the outside skin is made from a mashed cassava. The way to cook it is very simple, preparing some ingredients for the outside flour below.
- 1 kilogram of Paliska Sasha
- Half-age grated lemon
- Salt
- 3 cloves trumpet
- Shallots 3 cloves
- Pee 1 inch
As for wearing a cosmetic, use the ingredients below.
- Oncom
- 5 cloves and cheese each.
- Cayenne cheese to taste
- Cheese, salt, sugar to taste
- Leeks and kemangi
First you need to make oncom filling by sautéing all the ingredients for filling until it is fragrant. While waiting for the filling to cool a little, make the skin outside by cooking the cheese and cheese. Combine with cassava and grated coconut.
Take 1-2 spoons of flour outside flatten, then fill it with oncom, shape it as rounds. Repeatedly until the flour runs out. Heat the cooking oil and fry until the combro is golden brown.
In addition to combro, other specialities West Javanese are lotek, tofu pepes, tilapia pesmol, oncom tutug rice and many more. For drinks there is Oyen ice, cincau ice, beer spice scent and so on. All dishes of ordinary Western Javanese dishes and drinks can be easily found online and recipe books.