Other Easy and Fast Western Javanese Food and Drink Recipes : BursaLoker

West Javanese Food and Drink Rețete


The food and drink recipes of West Javanese can be an alternative to longing when the pandemic forces everyone not to leave the house. Not to mention the holidays, at such times, the government encourages everyone to stay at home for the sake of common health.


If we remember, at the beginning of March 2019, two Indonesians were found positive for the corona virus for the first time. This virus is spreading rapidly, even today, when the vaccine began 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 culinary typical of the region, for example Bogor, which is famous for its taro sponge, yellow noodles and wet spring rolls. Culinary can be an alternative to longing.  No need to go far You can immediately cook your  own western Javanese food and drink recipes at home along with the recipes.


Tahu Gejrot at Seblak, West Java Snacks that have spread throughout Indonesia

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


You’re definitely no stranger to snacks with this spicy taste of thyme. Seblak, one of the typical Western Javanese food and drink recipes that many people like. Seblak itself has existed in the Cyanide area since the colonial era. The main basic ingredient of seblak is biscuits. Not just any biscuits, biscuits are the hallmark of orange seblak made from shrimp.


Sausages, meatballs, legs, kwetiau, noodles and oyster mushrooms are often used as additives to this food. How to process is quite easy, first you need to prepare wet spices, namely garlic, onions, kencur, sweet soy sauce, chili to taste, pepper, orange leaves, hot sauce, flavor, sugar and salt.


Mash all the spices together, then sauté the spices until fragrant. Add 250 ml of water, lay the eggs, and then scramble. Also put mustard greens, sausages, meatballs, legs, noodles and other ingredients depending on taste. Finally, put orange shrimp biscuits as the main feature of Seblak Bandung.


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


Tidak is just seblak, another typical West Javanese snack that is simple and very easy to make, namely Tahu Gejrot. As the name suggests, the original snacks of Jatiseeng Village, Ciledug, Cirebon Regency are made from gembos tofu. In addition to tofu gembor, you need to prepare some of the ingredients below.


Ingredients of Brown Flush Soup:

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


Uleg spices:

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


First fry the padlock tofu until it is golden, then drain it. We make a color soup by boiling the brown sugar, the sweet and sour soy sauce and the salt in 500 ml of water until they all mix. Uleg quite coarse garlic, onion, chilli to taste.


Add pieces of tofu padlock on top, finally watering with chocolate sauce. Stir until all the tofu is covered with spices, the gejrot tofu is ready to be enjoyed. Gejrot tofu is suitable to be enjoyed anytime, anywhere.


West Javanese Food Recipes are easy and fast

After discussing the snack recipe, now we move on to other food and drink recipes from West Java . Western Javanese specialties can be quite varied, ranging from processed vegetables to meat.


The first food we are going to discuss is Karedok. Karedok itself is a salad in the Sundanese style. Unlike Western-style salads that use vegetable oil or olive oil as a blend, karedok uses peanut sauce as a complementary spice.


Almost similar to the typical Central Java one, the difference is that karedok uses raw vegetables as the main ingredient. Karedok itself is divided into 3 types, namely Karedok eggplant, Leunca, and long beans.


The vegetable used for karedok of the leunce type is of course the leunce fruit. Usually selected leunce fruits, which are still green or not too ripe. While in the eggplant karedok type, slices of raw eggplant are the main ingredients added with bean cabbage and cabbage.


Finally, long bean karedok, this type of karedok is dominated by the filling of string beans plus cucumbers. In the development of the times, karedok filled with karedok also adapts to the tastes of the surrounding community. So, it is not surprising that in some regions of Indonesia, karedok is also added with other vegetables and biscuits.


The food whose recipe must appear when looking for food and drink recipes from West Java on the internet is Satay Maranggi. At first glance, this beef satay is  no different from other satays, the difference is that this satay goes through a process long enough marinade to produce a juicy, delicate, 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 flavor to satay when grilled. Then prepare the marinade below.


  1. 1/4 grams of brown sugar or Javanese sugar.
  2. 5 cloves garlic
  3. 5 sings shallots
  4. 3 segments of ginger finger
  5. 3 segments of galangal finger
  6. Tamarind water to taste
  7. Salt
  8. Gălbenuș


Mashe all the spices on top, then apply to the pierced beef. Cover with papaya leaves, let stand for 3-4 hours until the spices are perfectly absorbed. Do not forget to prepare and chili sauce for the spread of satay, namely chili to taste, tomatoes and salt.


Roast satay beef on burning charcoal, back and forth not to burn. Serve with chili sauce, rice or hot sticky rice. Maranggi satay in the style of sundanese is ready to enjoy, this dish is suitable to be eaten while it is warm.


You have to try the typical refreshments of West Java

Eating satay at night is suitable accompanied by a typical drink of Western Javanese spices, namely Bandrek. Bandrek itself is always included in the ranks of recipes for food and drink of Western Javanese.   It is said that this drink was born from the inhabitants of the mountainous areas, West Java.


The plateau is synonymous with low temperatures, and this ginger-based drink is used by the people around them to warm their body. Those of you who want to try bandrek don’t have to go all the way to the highlands of West Java to enjoy it.


Make your own bandrek at home by preparing burnt ginger, brown sugar and cinnamon. Boil the three ingredients together, drink while it is warm. You can also add other ingredients such as native chicken eggs, lemongrass, cardamom and others to add flavor.


Moving from a heated drink, West Java also has a special drink that is refreshing when the scorching sun hits, Es Cendol is the name. Unlike its twin, dawet ice, which is made from rice flour, Es Cendol, whose recipe you can find in   the book of food and drink recipes from western Javanese, is made from hunkwe flour or green bean flour.


Hunkwe flour that is cooked until thickened with the addition of water from pandan leaves, extract water from suji leaves for dyeing, a little starch, whitish water and salt to taste. When it thickens, you can print cendol using a filter and ice water.


Also boil the coconut milk, the leaves of the pendant, a little salt for the cendol. As a complement and enhancer of sweet taste you can use a mixture of brown sugar and water that has been cooked until it thickens slightly. Do not forget to add fine ice cubes and the cendol is ready to be enjoyed.


Other Easy and Fast Western Javanese Food and Drink Recipes

In addition to the above foods and drinks, West Java also has other menus that you can certainly easily make at home. One of them is combro or oncom dijero (oncom interior).


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


  1. 1 kg of manioc puree
  2. Half-old breed of coconut
  3. Salt
  4. Garlic 3 cloves
  5. Shallot 3 cloves
  6. Pee 1 finger segment


As for the filling of combro, use the ingredients below.

  1. Oncom
  2. Onions and garlic are 5 cloves each.
  3. Cayenne pepper to taste
  4. Pepper, salt, sugar to taste
  5. Leeks and gikeman


First you need to make an oncom filler 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 smoothing the garlic and onions. It is mixed with cassava and grated coconut.


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


In addition to combro, other West Java specialties are lotek, tofu pepes, tilapia pesmol, rice oncom tutug and many others. For drinks there are Oyen ice, cincau ice, spice beer and others. All the typical Western Javanese food and drink recipes can be easily found on the internet and recipe books.

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