One of the Typical Staple Foods of West Java is Rice
If we talk about whether one of the typical West Javanese foods is the same as the entire region in Indonesia, it may not be wrong. Perhaps the reason is because the area is still classified as Java Island where it is close to the National Capital, even classified as still a large area.
West Java itself has a capital, namely Bandung Regency where it is famous as a paradise for Sundanese culture. In fact, it is often used as the best tour if you want to get a lot of traveling experience. You can not only enjoy the nature but can enjoy delicious processed culinary specialties of West 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 currently known outside the area. This preparation has the main uniqueness in the side dishes, namely tempeh tofu and bean sprouts. To make it fresher and more steady, it should be added cucumber or fried onions.
This is quite different from one of the typical West Javanese staple foods is liwet rice which is most suitable as a group menu. We can see many side dishes ranging from tempeh tofu, chili anchovies. Even though it is eaten in large quantities, it is still delicious because the rice is made using a mixture of coconut milk.
Furthermore, there is timbel rice which is more or less the same as liwet in terms of taste or characteristics. But the difference here must be wrapped using banana leaves in the processing process. The use of banana leaves turns out to be so useful in making the taste and taste more delicious, especially the appearance is getting better.
The taste or aroma of banana leaves can indeed increase our appetite so that eating events always feel good. Even this timbel rice menu turns out to be delicious even though it is only eaten using salted fish and simple chili sauce. So, it is suitable to be a shopping saver menu because it is affordable but delicious.
Still in the form of rice, the last one of the typical foods of West Java is oncom rice and comes from Tasikmalaya City. The processed is already found in a typical West Java restaurant so it is not difficult to try it. When ordering this menu can get side dishes either salted fish or fried foods.
Sweet Carbohydrate Foods for Extra Energy
One of the typical staple foods of West Java is peuyeum, maybe it is also not wrong because it is called the best fruit after visiting there. Peuyeum itself comes from cassava and glutinous rice and then fermented. Peuyeum is very fond because it tastes very sweet and is still delicious even though it eats a lot at once.
Furthermore, there is galendo made from coconut pulp and its origin is actually from Ciamis district. The manufacture of galendo itself begins with a lot of processed waste in making export coconut oil. Because it was too affectionately thrown away, it ended up being cooked as a new menu plus a mixture of sugar or chocolate and it turned out to be very good to consume.
You can’t miss it, you must try surabi where actually in various other Java regions also have this menu. But the difference is that there are interesting toppings to choose from, not just coconut or chocolate. Even surabi selling in restaurants and cafes has more unique toppings.
Gemblong is also one of the best preparations from West Java, especially if you want sweets. This gemblong is made using rice flour made into dough first. Furthermore, it will be fried until slightly browned and uniquely has a good taste because it is added with palm sugar. The taste will be different compared to other sweet snacks.
The last sweet processed is odading where in recent times it is actually quite popular because it is viral. There was a content creator accidentally created a viral video so the name odading is getting more and more famous till now. Odading itself is made from flour and then fried and added sweeteners.
One of the Staple Foods of West Java is Processed Meat and Vegetables
If you have ordered rice, then it is recommended to add the best Sundanese side dishes such as maranggi satay from Ciamis. This satay is indeed equipped with uniqueness because it uses buffalo meat as an ingredient in the satay. Before being burned, maranggi satay will also go through a marinade process using a special yellow seasoning first.
Apart from rice, meat or flour, surely vegetables are always classified as typical Sundanese menus. One of the typical staple foods of West Java is vegetables, for example karedok and keep in mind that this menu is not a hodgepodge. Karedok is equipped with fresh vegetables plus the best peanut seasoning and crackers to make it delicious.
This is quite different from other vegetable preparations, namely lotek where it must be boiled first so that it tends to be easy to chew. Because the sauce is very delicious, it is more delicious as a side dish for rice and rice cakes. Not only that, even boiled noodles will be delicious to consume using lotek, also add crackers.
One of the typical staple foods of West Java is that it does not always have to be spicy or fried first. This proves that you don’t need to be afraid of consuming monotonous Sundanese food, but you can choose the healthy version. So, when ordering vegetables, the nutritional content is more balanced.
The next recommended process is to kupat tahu with the addition of vegetables. Maybe it is well known because in other provinces there are also foods like this. But the difference here is that you choose for yourself whether you want cooked or still fresh vegetables. Plus it can determine for yourself the level of spiciness of vegetable tofu kupat sauce.
Processed Noodles and Soto Kaya Soah
West Java until now also has many menus of soupy dishes such as yellow soto. This soto itself is indeed very unique because the color yellow is not white or clear. Moreover, it is equipped with a concoction of Sundanese 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 other soto as evidenced by the existence of the Bandung soto menu. This soto itself actually has advantages in the use of swallow meat. Moreover, plus the thick soup that tastes like beef broth. As the title implies, the soto is indeed from Bandung.
In addition to the use of thick broth, there is another peculiarity that is the use of horseradish. The vegetable is able to make the soup fresher but does not lose its identity. Especially if you add lime flush, it will definitely make Soto Bandung feel much fresher.
Next is soto noodles which is another recommendation processed in the form of soto. Maybe this menu is also served in other provinces but here the difference is that the Sundanese version uses a thicker broth. In addition, it is added with bean sprouts and delicious spicy eating.
Finally, there are recommendations for whipped noodles with a delicious taste typical of beef broth and equipped with thin noodles. The uniqueness of using thick broth should not be forgotten when cooking whipped noodles. Moreover, there are additional kikil pieces so that they are more stable, especially when added with a super spicy cayenne pepper chili sauce concoction.
The number of types of processed products itself is caused because there are quite a lot of cities or districts in this province. There are also influences from other provinces or countries making the types varied. So, it can be concluded that one of the typical foods of West Java is rice, cassava, noodles, vegetables to fried foods.