One of the typical staple foods of West Java is rice.
If we talk about whether one of the typical West Java dishes is the same as the whole region in Indonesia, it may not be wrong. Perhaps this is because the area is still classified as the Island of Java, where it is close to the National Capital, or even still classified as a large area.
West Java itself has a capital called Bandung Regency, famous as a paradise for Sundanese culture. In fact, it is often used as the best tour if you want to have a lot of travel experience. Not only can you enjoy nature, but you can also enjoy the delicious processed culinary specialties of Western Java.
One of the typical staple foods of West Java is rice.
First, there is lengko rice, which has origins from the Cirebon and Indramayu regions, but is now known outside the region. This preparation has the main uniqueness in garnishes, namely tempeh tofu and bean shoots. To make it fresher and more stable, cucumbers or fried onions should be added.
This is quite different from one of the typical West Java staple foods, from licorice rice, which is best suited as a group menu. We can see many side dishes, from tempeh tofu to pepper anchovies. Although it is eaten in large quantities, it is still delicious because rice is made using a mixture of coconut milk.
There is also timbel rice, which is more or less the same as liwet in taste or characteristics. But the difference here is that in the process of processing it must be wrapped using plantain leaves. The use of banana leaves turns out to be very useful in making the taste and taste more delicious, especially the appearance becomes better.
The taste or aroma of banana leaves can really increase our appetite so that eating activities always feel good. Even this timbel rice menu turns out to be delicious, even if eaten using only salted fish and simple pepper sauce. Therefore, it is suitable to be a shopping-saving menu, since it is affordable but delicious.
Still in the form of rice, the last of the typical foods of West Java is oncom rice, and it comes from Tasikmalaya City. When ordering this menu you can buy side dishes, salted fish or fried foods.
Sweet Carbohydrate Foods for Extra Energy
One of the typical staple foods of Western Java is peuyeum, perhaps not mistaken because it is called the best fruit after visiting there. Peuyeum itself comes from cassava and glutinous rice, which is then fermented. Peuyeum is very fond because its taste is very sweet and although it eats a lot at the same time, it is still delicious.
There is also galendo, which is made from coconut pulp, and its origin is actually from the Ciamis region. Galendo production starts with a lot of processed waste in making export coconut oil. Since it was so lovingly discarded, it was cooked as a new menu plus a mixture of sugar or chocolate and turned out to be very good to consume.
You can’t miss it, in fact you should try surabi, where this menu is also available in various other Java regions. But the difference is that there are not only coconut or chocolate, but interesting sauces to choose from. Even surabi, which is sold in restaurants and cafes, has more unique ingredients.
Gemblong is also one of the best preparations of Western Java, especially if you want dessert. This gemblong is made using rice flour, which is first ground into dough. In addition, it is fried until lightly fried and has a uniquely good taste, since it is added with palm sugar. The taste will be different compared to other sweet snacks.
The last dessert processed is odading, for which it is actually quite popular, as it has recently gone viral. A creator accidentally created a viral video, so the name odading is becoming increasingly famous by now. The chambering itself is made from flour, and then fried and sweeteners are added.
One of the staple foods of West Java is processed meats and vegetables.
If you have ordered rice, it is advisable to add the best Sundan side dishes, such as maranggi satay from Ciamis. This satay is indeed endowed with uniqueness because it uses buffalo meat as an ingredient in satai. Before burning, the maranggi satay will also first go through a pickling process using a special yellow spice.
Apart from rice, meat or flour, certainly vegetables are always classified as typical Sundan menus. One of the typical staple foods of Western Java is vegetables, for example, karedok and remember that this menu is not a hodgepodge. Karedok is equipped with fresh vegetables, as well as the best peanut spices and crackers to make it delicious.
This is quite different from other herbal preparations, that is, lotek, which must first be boiled in order to be easy to chew. Since the sauce is very tasty, it is more delicious as a side dish in rice and rice cakes. Not only that, but even boiled noodles will be tasty to consume using lotek, they also add crackers.
One of the typical staple foods of Western Java is that it doesn’t always have to be spicy or fried first. This proves that you don’t have to be afraid to consume monotonous Sundan food, but you can choose the healthy version. Therefore, when ordering vegetables, the nutrient content is more balanced.
The next recommended procedure is to cup the grain with the addition of vegetables. Perhaps it is well known because there are foods like this in other provinces. But the difference here is that you choose for yourself whether you want cooked or still fresh vegetables. Also, you can determine the level of seasoning of vegetable tofu kupat sauce yourself.
Processed Noodles and Soto Rock Soah
West Java has also had many soup meal menus so far, such as yellow soto. This soto itself is really very unique because the yellow color is not white or clear. What’s more, it’s equipped with a mix of Sundan recipes and tends to be flexible where you can use meat or beef.
Evidence of one of the typical staple foods of West Java is the other soto, as evidenced by the presence of the Bandung soto menu. This soto itself actually has advantages in the use of celandine meat. What’s more, plus thick soup that tastes like beef juice. As the name suggests, soto is really from Bandung.
In addition to the use of thick broths, there is another feature that is the use of horseradish. Vegetables can make the soup fresher, but it doesn’t lose its identity. Especially if you add lime washing, it will definitely make Soto Bandung feel fresher.
Soto noodles, another suggestion that is then processed in the form of soto. Perhaps this menu is also served in other provinces, but the difference here is that the Sundan version uses a thicker broth. In addition, it is added with bean sprouts and delicious spicy eating.
Finally, there are recommendations for whipped noodles, which have a delicious taste typical of beef juice and are equipped with thin noodles. The uniqueness of using thick broth when cooking whipped noodles should not be forgotten. They also have additional kikil pieces to make them more stable, especially when added with a super spicy hot pepper pepper sauce mixture.
The number of processed types of products arises because there are quite a lot of cities or districts in this province. There are also influences from other provinces or countries that diversify the species. Therefore, it can be concluded that one of the typical foods of Western Java is rice, cassava, noodles, vegetables to fried foods.