West Javanese food and drink recipes
West Javanese recipes for food and drink can be an alternative to longing when the pandemic forces everyone not to leave the house.
If we can remember, in early March 2019, two Indonesians were first found to be positive for the crown virus. This virus is spreading rapidly, even today as the vaccine began to spread, there are still restrictions in different regions.
Especially for the tourism sector, some tourist attractions even require visitors to bring proof of rapid results with negative results if they want to visit them. For example, the tourist attractions of the Bogori Botanical Garden, one of the natural attractions in West Java.
The discussion of tourism certainly cannot be separated from the typical culinary of the region, for example Bogore, which is known for its taro sponge, yellow noodles and wet spring rolls. Culinary can be an alternative to longing. There is no need to go far You can immediately cook your West Javanese recipes for food and drinkat home along with the recipes.
Tahu Gayroth to Seblak, West Java snacks spread across Indonesia
Greek, or also known as Greek, are types of food usually eaten between meals. This food is synonymous with small portions with a variety of flavors. But for some people, snaking can also be a charge, for example seblak, a typical snaking in Bandung, West Java.
You must be no stranger to The Snacks with this spicy taste. Seblak himself has existed in the Siangjur area since the colonial era.
Sausages, eggs, feet, quetiau, noodles and oyster mushrooms are often used as supplements to this single food. How to process it is quite easy, first you need to prepare a damp spice, namely onions, onions, kencourt, sweet soy sauce, chili to taste, pepper, orange leaves, warm sauce, taste, sugar and salt.
Celebrate all the spices together, then season the spices to aromatically. Add 250ml of water, place the eggs and then scrub. Finally, put orange shrimp crackers as the main feature of Seblak Bandung.
The recipe above is a simple seblak recipe, you can get a variety of other seblak variations in the recipes of West Javan food and drinks on the Internet.
Tidak is only seblak, Another typical West Javanese snack that is simple and very easy to make, namely Tahu Gerot.
Ingredients of brown flash soup:
- 1/4 brown sugar
- Two etc. sweet soy sauce
- Tamarind to taste.
Uleg zachinuvaje may refer to:
- Kejen bieber to taste
Fry the tofu with a lid until golden, then drain. Make washing soup by boiling brown sugar, sweet and sour soy sauce, and salt in 500 ml of water until mixed. Uleg quite exotic onions, onions, chili to taste.
On top, add pieces of tofu from the lime, finally pouring with chocolate sauces. Stir until all tofu is covered with spices, the tofu geyr is ready to enjoy. Gayer tofu is suitable for enjoying every time and everywhere.
West Javanese food recipes are easy and fast
After discussing the snack recipe, we are now switching to other West Javanese recipes for food and drink . West Javanese specialties can be quite diverse, ranging from processed vegetables to meat.
The first food we talk about is Karedok. Karedok itself is a Sunda-style salad. Unlike Western-style salads that use vegetable oil or olive oil as a mixture, karedok uses peanut sauce as a complementary spice.
Almost similar to the bees typical of Central Java, the difference is that plaid uses raw vegetables as the main ingredient. Karedak itself is divided into 3 species, namely Eggplant Karedolk, Levnka and Long Grave.
The vegetable used for leunca type karedok is of course leunca fruit. Usually defend fruits from leunca that are still green or not too mature. While in the form of blue eggplant caredos, raw pieces of eggplant are the main ingredients added with beans and cabbage.
Finally, long peas, in this type of carek is dominated by filling with strings of beans plus cucumbers. In the development of times, karedok filled karedok also adapts to the tastes of the environment. It is therefore not surprising that in some regions of Indonesia, karedok is added with other vegetables and crackers.
At first glance, this beef satai is no different from other satai, the difference is that this sati goes through a long enough marinade process to produce juicy, gentle and full of taste.
The main ingredient in making this satin is certainly beef cut into small squares. You can also add beef fat to add the aroma to the sati when grilled. Then prepare the marinade below.
- 1/4 gram brown sugar or Javanese sugar.
- 5 claws of onions
- 5 tiles
- 3 segments with ginger fingers
- 3 gallangue segments on your fingers
- Tamarind water to taste.
Release all the spices on top then apply the beef. Cover them with papaya leaves, leave to stand for 3–4 hours until the spices are perfectly absorbed. Remember to prepare chili sauce for the spread of satai, namely chili according to taste, tomatoes and salt.
Bake the beef satai on the burning coal, back and forth not to burn. Serve with chili sauce, rice or hot gluten rice. Maranggi satay in the Sundan style is ready for you to enjoy, this dish is suitable to eat while warm.
You must try refreshing drinks typical of West Java
Eating satai at night is conveniently accompanied by a typical West Javanese spice drink, called Bandrek. Bandrek is always included in the ranks of recipes for West Javan food and drinks. This drink is said to have been born to the inhabitants of the plateaus, West Java.
The plateau is synonymous with cold temperatures, and this ginger-based drink is used by the people around them to warm their bodies. Those of you who want to try bandrek don’t have to go all the ways to the plateaus of West Java to enjoy it.
Just make your own bandrek home by preparing burnt ginger, brown sugar and cinnamon. Boil the three ingredients together, drinking while warm. You can also add other ingredients such as maternal chicken eggs, lemon grass, cardamom and others to add flavor.
Going from a warming drink, Unlike the twin, Dawet ice, which is made of rice flour, Es Cendol, whose recipe can be found in the West Java book for food and beverage recipes , is made from flour or green bean flour.
Hunkwe flour that is cooked until it is choked by adding panda leaf water, suji leaf extract water for coloring, a little starch, whiting water, and salt to taste. When it congestion, you can print a strainer using a filter and ice water.
Also boil coconut milk, panda leaves, a little cendol salt. As a complement and a sweet taste enhancer, you can use a mixture of brown sugar and water that is boiled until it is a little choked. Remember to add fine ice cubes and the cendol is ready to enjoy.
Other easy and fast West Javanese recipes for food and drink
In addition to the food and drinks above, West Java has other menus that you can certainly easily make at home. One of them is combro or oncom dijero (inside).
As the name suggests, this food is made from the one for filling while the outer skin is made from a drink of cassava. How to cook it is quite easy, prepare some ingredients for the outer dough below.
- 1 kg pure cassava
- Rentano coconut semi-old
- Cheshnija 3
- Shallow 3 kids
- Mocham 1 finger segment
As for compro filling, use the ingredients below.
- Onions and onions are 5 claws each.
- Kejen bieber to taste
- Pepper, salt, sugar to taste
- Drinks andkeman
First, you should make a filling of all the ingredients for filling until it is fragrant. While you wait for the filling to cool a little, make the outer skin by tuning the onion and onions. Mix with cassava and icing coconut.
Take 1–2 bacon from the outer dough, then fill it with the one, shape it in circles. Do it all the time until the dough runs out. Heat the cooking oil and fry until the combo is golden yellow.
In addition to the chamber, other West Javanese specialties include lotok, tofu pepes, tilapia pesmol, oncom tutug rice and many others. For drinks there are oyen ice, zincau ice, spice beer and others. All recipes of typical West Javan food and drinks can be easily found on the Internet and recipe books.