Must try West Java refreshing drinks : Nomis

West Java food and drink recipes


West Javanese food and drink recipes can be an alternative to longing when the pandemic forces everyone not to leave the house. Let alone for holidays, in times like this, the government encourages everyone to stay at home for the sake of shared health.


If we can remember, in early March 2019, two Indonesians were first found positive for the coronavirus. This virus is spreading rapidly, even today, once the vaccine has begun to be spread, there are still restrictions in different regions.


Especially for the tourism sector, some tourist attractions even require visitors to bring quick evidence with negative results if they want to visit. For example, the tourist attractions of the Bogor Botanical Garden, one of the natural attractions of West Java.


Discussing tourism certainly cannot be separated from the typical culinary of the area, for example, Bogor is famous for its tarosv mush, yellow noodles and wet spring rolls. Culinary can be an alternative to longing.  no need to go far You can directly prepare your own West Javanese food and drink recipes at home along with the recipes.


Tahu Gejrot to Seblak, West Javanese snacks that have spread throughout Indonesia

Snacks, or also known as snacks, are a type of food that is usually eaten between meals. This food is synonymous with small portions with different flavors. But for some people, snacks can also be filling, for example, seblak, a typical snack in Bandung, West Java.


You are definitely no stranger to snacks with this spicy savory taste. Seblak, one of the recipes for West Javanese food and drink , which many people like. Seblak himself has existed in the Cianjur area since colonial times. The main basic ingredient of seblak is biscuits. Not just any biscuit, biscuits characteristic of shrimp-based orange seblak.


Sausages, meatballs, feet, kwetiau, noodles and oyster mushrooms are often used as additional ingredients for this one food. How to process it is quite easy first you need to prepare wet spices, namely garlic, onion,, sweet soy sauce, chili to taste, pepper, orange leaves, hot sauce, flavoring, sugar and salt.


Puree all the spices together, then saute the spices until they are fragrant. Add 250 ml of water, then put the eggs stirring. Also put mustard vegetables, sausages, meatballs, feet, noodles and other ingredients to taste. Finally, include orange shrimp as the main characteristic of seblak Bandung.


The recipe above is a simple seblak recipe, you can get a variety of other seblak variations in West Javanese food and drink recipes on the internet.


Tid ak i just seblak, another typical West Javanese snack that i simple and very ea y to make, namely Tahu Gejrot. As the name suggests, this original snack from Jatiseeng Village, Cileduct, Cirebon Regency is made from gembos tofu. In addition to knowing the exercises, prepare some of the ingredients below.


Ingredients of chokoladeskyllesuppe:

  1. 1/4 brown sugar
  2. 2 tablespoons sweet soy sauce
  3. Tamarind to taste
  4. Salt


Playing spices:

  1. Garlic
  2. Shallot
  3. Cayenne pepper to taste


First, fry the tofu padlock until golden, then drain. Make a rinse soup by boiling brown sugar, tamarind sweet soy sauce and salt in 500 ml of water until everything is mixed. Uleg is a little coarse garlic, onion, chili to taste.


Add the pieces of tofu gembos on top, finally rinse with brown sauce. Stirring until all the tofu is covered with spices, the gejrot tofu is ready to be enjoyed. Gejrot tofu is suitable to be enjoyed anytime and anywhere.


West Java food recipes easy and fast

After discussing snack recipes, we now turn to other West Javanese food and drink recipes . West Javanese food can be considered varied, ranging from processed vegetables to meat.


The first food we will discuss is Karedok. Karedok itself is a Sundanese salad. Unlike Western-style salads, which use vegetable oil or olive oil as a mix, karedok uses peanut sauce as a complementary spice.


Almost similar to pecel typical of Central Java, the difference is that karedok uses raw vegetables as the main ingredient. Karedok itself is divided into 3 types, namely Eggplant Karedok, Leunca and Long Beans.


The vegetable used for leunca type karedok is, of course, the leunca fruit. Usually selected leunca fruits that are still green or not overripe. While in eggplant karedok type, raw eggplant slices are the main ingredients combined with bean sprouts and cabbage cucumbers.


Finally, the long bean karedok, this type of karedok is dominated by the filling of string beans plus cucumbers. In the development of time, karedok filling karedok also adjusts the taste of the surrounding society. So it is not surprising that in some regions of Indonesia, karedok is also added with other vegetables and crackers.


The food whose recipe is sure to appear when you search for recipes for typical West Javanese food and drink on the internet is Maranggi Satay. At first glance, this  beef  satay is no different from other satays, the difference is that this satay goes through a long marinating process, so it produces a satay that is juicy, tender and full of flavor.


The main ingredient in making this satay is, of course, beef cut into small squares. You can also add beef fat to add to the aroma of satay when grilled. Then prepare the marinade below.


  1. 1/4 gram of brown sugar or Javanese sugar.
  2. 5 cloves of garlic
  3. 5 Sing shallots
  4. 3 ingefærfingersegmenter
  5. 3 galangal finger segmenter
  6. Tamarind water to taste
  7. Salt
  8. Yolk


Puree all the spices above, then apply them to the skewer-like beef. Cover with papaya leaves, let stand for 3-4 hours until the spices are completely absorbed. Do not forget to also prepare chili sauce for satay spread, namely chili to taste, tomatoes and salt.


Grill beef skewers on the charcoal that is lit, back and forth it does not burn. Serve with chili sauce, rice or hot glutinous rice. You are ready to enjoy Sundanese-style maranggi satay, this dish is suitable for eating while hot.


Must try West Java refreshing drinks

Eating satay at night is suitably accompanied by a typical West Javanese seasoning, namely Bandrek. Bandrek himself is always included in the range of recipes for food and drinks typical of West Java.   It is said that this drink was born to the residents of the highlands, West Java.


The highlands are synonymous with cold temperatures, and this ginger-based drink is used by people around to warm their bodies. Those of you who want to try bandrek don’t   have to go far to the highlands of West Java to enjoy it.


Just make your own breadcrumbs at home by preparing roasted ginger, brown sugar and cinnamon. Boil the three ingredients together and drink while hot. You can also add other ingredients such as native chicken eggs, lemongrass, cardamom and others to add flavor.


Moving on from drinks that warm the body, West Java also has a typical drink that refreshes when the scorching sun hits, Es Cendol is its name. Unlike its double Dawet ice cream made from rice flour, Es Cendol, whose recipe you can find in  the recipe book for West Javanese food and drink,  is made from hunkwe flour or mung bean flour.


Hunkwe flour cooked until thickened with the addition of pandan leaf water, suji leaf extract water for dyes, a little starch, whiting water and salt to taste. When it thickens, you can print the cendol using a filter and ice water.


Also boil coconut milk, pandan leaves, a little salt for the cendol. As a supplement and sweetener, you can use a mixture of brown sugar and water that is boiled until it thickens a little. Don’t forget to add fine ice cubes and the cendola ready to enjoy.


Other West Java food and drink recipes that are easy and quick

In addition to the food and drink above, West Java has other menus that you can definitely easily make yourself at home. One of them is combro or oncom dijero (oncom inside).


As the name suggests, this food is made by oncom for the filling, while the outer skin is made of cassava that has been mashed. How to cook is quite easy, prepare some ingredients for the outer dough below.


  1. 1 kg kassava puree
  2. Grated coconut half old
  3. Salt
  4. Garlic 3 cloves
  5. Shallots 3 cloves
  6. Tisse 1 finger segment


As for the combro filling, it uses the following ingredients.

  1. Oncom
  2. Onion and garlic 5 cloves each.
  3. Cayenne pepper to taste
  4. Pepper, salt, sugar to taste
  5. Leek and kemangive


First, make an oncom filling by sautéing all the ingredients for the filling until it is fragrant. While waiting for the filling to cool slightly, make the outer skin by grinding the garlic and onion. Mix with cassava and grated coconut.


Take 1-2 tablespoons of the outer dough flat, then fill it with oncom, shape it into rounds. Do it repeatedly until the dough runs out. Heat the cooking oil and fry until the drawbridge is golden yellow.


In addition to combro, other West Javanese specialties are lotek, tofu pepes, tilapia pesmol, oncom tutug rice and many more. For drinks there is Oyen ice cream, cincau ice cream, spice beer and others. You can easily find all the recipes for West Javanese food and drink on the internet and recipe books.

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