West Java Food and Beverage Food
Food and drink food in West Javanese can be another threatened when the disease forces everyone not to leave home. Give up holidays, at times like these the government encourages everyone to stay at home, for the sake of their health.
If we can remember, in early March 2019, two Indonesians were first diagnosed with the coronavirus. This virus is spreading very quickly even today and the vaccine has begun to spread, and there are still restrictions in different regions.
Especially in the tourism sector, some tourist destinations are even required to provide immediate evidence with a negative result if they want to visit. For example, the tourist attraction of the Bogor Botanical Garden, one of the natural attractions of West Java.
Talking about tourism can’t actually be separated from the area’s usual sneakers, for example, Bogor is famous for his sponge, yellow brush, and wet spring wrap. Culinary can be a potential change from the excitement you’re interested in. no need to go far You can cook your West Javanese food straight and drink food at home along with the recipe.
Tahu Gejrot to Seblak, West Javanese Simple spread throughout Indonesia
Snacks or also known as snacks (simple shoes), are a type of meal that is usually eaten between meals. This recipe is similar to small batches with different flavors. However, for some people, smaller reduced appliances can also be filled, e.g. Seblak, with less common food inside Bandung, West Java.
You are not strangers and you capture little with this tasteful taste of khaniis. Seblak, one of the west Javanese’s favorite food and beverage cooks . Seblak himself has existed in the Cianjur area since the colonial period. The most important fundamental part of seblak is crackers. It’s not just every cracker, crackers that are emblems of shrimp-based orange seblak.
Sausages, meatballs, paws, kwetiau, noodles, and your oyster boqsha are often used as extra ingredients for a single meal. How to process it is an easy matter first you need to prepare wet seasonings, which are garlic, onions,, sweet soy sauce, peppers to taste, peppers, orange leaves, hot sauce, seasoning, sugar and salt.
Spices all together, and then condes the scent until they are fragrant. Add 250ml of water, lay the eggs and then move. Also put in spending greens, sausages, meatballs, feet, noodles and more according to the flavor. Finally, it includes orange shiinkii crackers as the main features of the Seblak Bandung.
The above recipe is a simple seblak recipe, you can find a variety of other seblak variations in western Javanese food and beverage recipes on the internet.
Tidak is just seblak, another common West Javanese snack that is simple and very easy to make, namely Tahu Gejrot. As is clear from the name, this simpleness of the original crest from the Village of Jatiseeng, Ciledug, Cirebon Regency is made from gembos tofu. Aside from the knowledge of drills, you need to prepare some of the things below.
Components of Chocolate Let Alone Maraq Soup:
- 1/4 sonkorta brown
- 2 tbsp saxarada soy macaan
- Tamarind dhadhamiso
- sool
Uleg xannibaadda:
- Garlic
- Nasrid
- jajab Cayenne dhadhamiya
First fry padlock tofu until it becomes gold, then drain it. Make a flush maraq by simmering brown sugar, tamarind sweet soy soy marace, and salt to 500 ml of water until it’s all mixed together. Uleg is a small soft garlic, onion, chilli to taste.
Add pieces of tofu gembos on top, eventually pour with brown gravy. Rising up all tofu is covered with scent, the gejrot tofu is ready to enjoy. Gejrot tofu is ideal for enjoying anytime and anywhere.
West Java Food Fast Snack Recipes
After discussing snacks, we now turn to alternative West Javanese food and drink food . West Javanese cuisine can be viewed as diverse, from processed vegetables to meat.
The first meal I’ll talk about is Karedok. Karedok itself is a Sundanese-style salad. Unlike Western-style salads that use vegetable oil or olive oil as a combination, karedok uses the loony sauce as a finished spice.
Almost identical to the standard pecel standard in Central Java, the difference between them is that karedok uses raw vegetables as the most important ingredient. Karedok itself is divided into 3 species, namely Eggplant Karedok, Leunca, and Beans Long Beans.
The vegetables used in the genus karedok leunca are of course that of the fruit of the leunca. Leunca seeds that are still green or non-exempt were usually selected. Being in the karedok eggplant type, raw pieces of eggplant are the main ingredients along with bean fibers and soft cabbage.
Eventually in long karedok, this type of karedok is dominated by filling string beans with a saucer. In the evolution of the times, Karedok moisture karedok also improves the taste of the surrounding community. So it is not surprising that in some regions of Indonesia that karedok is mixed with other vegetables and crackers.
The recipe for which food will definitely appear when you’re looking for the classic West Javanese food and drinks online is Maranggi Satay. In a sense, this beef satay is different from the other satay, the difference between them is that this satay goes through a long marination process to produce a spiced, spicy, soft, and flavor-filled fowl.
The most important part of making this satay is of course the beef cut in small areas. You can also add the fat of cows to the cow, so that you can add a satay fragrance when it is ingested. Then prepare for the sea below.
- 1/4 grams of brown sugar or javanese sugar.
- 5 cloves toon
- 5 heeso shallots
- 3 ginger finger parts
- 3 penetrating finger parts
- biyaha Tamarind dhadhamiso
- sool
- Yolk
Cook all the plants above and then apply it to the skewered beef. Cover them with papaya leaves, let them stand for 3-4 hours until the spices are fully absorbed. Don’t forget to also prepare soup literature and spread satay, which are cool as they are flavors, tomatoes, and salt.
Charcoal lit cow skewers that have been poured into cows, do not burn front and back. Serve in soup literature, rice or warm, crunchy rice. You’re ready to enjoy sundanese-style maranggi satay, this dish is ideal to eat while it’s warm.
Must Try West Java Refreshing Drinks
Eating night ries is ideal and accompanied by a common drink known as West Javanese, namely Bandrek. Bandrek itself is always included in the rows of food and drink routines in West Java. This drink is said to have been caused by the people living in the highlands of western Java.
The highlands are similar to cold temperatures, and this gospel-based drink is used by people around them to warm their bodies. Those of you who want to try the bandrek don’t have to go far to the highlands of West Java to enjoy it.
Just make your house bandrek by preparing burnt ginger, brown sugar, and cinnamon. Cook the three substances together, and drink while they are hot. You can also add other ingredients such as native egg egg chicken eggs eggs, lemongrass, cardamom, and others to add flavor.
Moving away from body-warming beverages, West Java also has a common drink that relaxes when it comes down to the sun in the warmth, Es Cendol is its name. Unlike his dabble of Dawet twins made with rice flour, Es Cendol, whose form you can and can find in a West Javanese food and drink book, is made from hunkwe flour or pea flour.
Hunkwe flour boiled until added to pandan leaf water, leaf suji produces water for dyes for dyes, little skin, water with whiting, and salt to taste. Once it has pores, you can print it on a flood-cendol using a filter and ice water.
Also simmer with coconut milk, pandan leaves, a bit of cendol salt. As sweet and sweet you can use a combination of brown sugar and boiled water until it’s a bit more entrenched. And don’t forget to add the lighter snowballs and cendol ready to enjoy.
Other types of West Java Food and Drink Recipes that are easy and fast
Aside from the food and beverages mentioned above, West Java has other menus that you can really easily put together in your home. One is combro or dijero oncom (internal oncom).
According to the name, this food is made from the one that comes in when it is filled while the outer skin is made of leather made from mashed mashsava. How to cook is a very simple thing, prepare some ingredients from the bottom of the outside dough.
- 1 kg oo ah cassava puree
- qumbaha grated half jir
- sool
- Garlic 3 kafta
- Shallots 3 cloves
- Taba 1 finger section
As a combro filler, it uses things that are coming.
- Oncom
- The onion and garlic 5 are each on the chest.
- jajab Cayenne dhadhamiya
- Pepper, cusbo, sonkorta dhadhaminta
- Leek and KemanGi
First you need to do the filling of the communication by affecting all the filling products until it becomes a fragrance. Waiting for the filling to cool down a little, make the outer skin by grinding the garlic and onion. Mix the kasava with the seated coconut.
Take 1-2 tablespoons of outer disc, then fill it with oncom, shape it into a circle. repeat until the tape is gone. Heat the cooking oil and fry until the combro comes from a golden yellow.
In addition to combro, other West Javanese experts are lotek, pepes tofu, pesmol tilapia, oncom tutug rice and many more. Beverages are Oyen ice cream, cincau ice cream, spiced beer and more. You can easily find all the recipes for West Javanese food and beverages online and in cookbooks.