Other simple and quick West Javanese food and drink recipes : AnimeIndo

West Javanese food and drink recipes


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


If we can remember, at the beginning of March 2019, two Indonesians were found positive for the coronavirus for the first time. This virus is spreading rapidly, even today, when the vaccine has begun to spread, there are still restrictions in several regions.


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


Discussing tourism certainly cannot be separated from the typical culinary 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 desire.  you don’t have to go far You can  cook  your own West Javanese food and drink recipes right at home  , along with the recipes.


Tahu Gejrot to Seblak, West Java Snacks that have spread all over Indonesia

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


Snacks with this spicy savory taste are certainly not strange to you. Seblak, one of the typical West Javanese food and drink recipes that many people like. Seblak itself has existed in the Cianjur area since the colonial era. The main basic ingredient of seblak is crackers. Not just any crackers, crackers are the hallmark of orange seblak made from shrimp.


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


Puree all the herbs together and bake the seasonings until they are fragrant. Add 250 ml of water, lay the eggs and then scramble. Also put mustard vegetables, sausages, meatballs, feet, noodles and other ingredients to taste. Finally, put orange shrimp crackers 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 the recipes of West Javanese food and drink 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 from 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 tbsp sweet soy sauce
  3. Tamarind to taste
  4. Salt


Uleg herbs:

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


First bake the tofu with padlock until golden brown and then drain it. Make a rinse soup by boiling brown sugar, sweet and sour soy sauce and salt in 500 ml of water until everything is mixed. Ulay quite coarse garlic, onion, chili to taste.


Add pieces of padlock tofu and finally water with chocolate gravy. Stir until all the tofu is covered with herbs, the rotten tofu is ready to enjoy. Gejrot tofu is suitable to enjoy anytime and anywhere.


West Javanese food recipes are easy and fast

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


The first food we will discuss is Karedok. Karedok itself is a Sundanese-style salad. Unlike Western-style salads that use vegetable oil or olive oil as a mixture, karedok uses peanut sauce as an additional seasoning.


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 Aubergine Karedok, Leunca and Long Beans.


The vegetable used for leunca type karedok is natural leunca fruit. Usually selected handumes that are still green or not too ripe. While in the type of eggplant cardedoke, raw eggplant slices are the main ingredients added with bean sprouts and cabbage.


Finally, long bean cardedok, this type of cardedok is dominated by string bean filling plus cucumbers. In the development of time, karedok stuffed 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 crackers.


The food whose recipe should appear when you are looking for West Javanese food and drink recipes on the Internet is Satay Maranggi. At first glance, this beef satay is no different from other satay, the difference is that this satay goes through a marinade process long enough to produce a juicy, tender and full of flavor.


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


  1. 1/4 gram of brown sugar or Javanese sugar.
  2. 5 cloves garlic
  3. 5 shawls singing
  4. 3 gembervingersegmenten
  5. 3 galangal vingersegmenten
  6. Tamarind water to taste
  7. Salt
  8. Yolk


Puree all the spices on top and then apply to the pierced beef. Cover with papaya leaves, leave for 3-4 hours until the herbs are perfectly absorbed. Don’t forget to also prepare chili sauce for spreading satay, namely chili to taste, tomatoes and salt.


Roast the beef satay on the burning charcoal, back and forth so as not to burn. Serve with chili sauce, rice or warm glutinous rice. Sundanese style maranggi satay is ready to enjoy, this dish is suitable to be eaten while it is warm.


Must try refreshing drinks typical of West Java

Eating satay at night is conveniently accompanied by a typical West Javanese herbal drink, namely Bandrek. Bandrek itself has always been included in the ranks of recipes for West Javanese food and drink.   It is said that this drink was born from the inhabitants of the highlands, West Java.


The plateau is synonymous with its cold temperatures and this ginger-based drink is used by people around them to warm their bodies. 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.


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


After a warming drink, West Java also has a special drink that is refreshing when the scorching sun strikes, Es Cendol is the name. Unlike its twin, Dawet ice cream which is made from rice flour, is Es Cendol, whose recipe you can find in the West Javanese food and drink recipe book , made from hunkwe flour or green bean flour.


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


Also cook coconut milk, pandan leaves, a little salt for cendol. As a supplement and sweet flavor enhancer, you can use a mixture of brown sugar and water that has been boiled until it thickens slightly. Don’t forget to add fine ice cubes and cendol is ready to enjoy.


Other simple and quick West Javanese food and drink recipes

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


As the name suggests, this food is made from oncom for the filling, while the outer skin is made from pureed cassava. How to cook it is quite simple, prepare some ingredients for the outdoor dough below.


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


As for the combro filling, use the ingredients below.

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


First, you need to make an oncom filling by baking all the ingredients for the filling until it is fragrant. While you wait for the filling to cool slightly, smooth the outer skin by smoothing garlic and onion. Mix with cassava and grated coconut.


Flatten 1-2 tablespoons of the outer dough, fill it with oncom, form it in circles. Do it repeatedly until the dough runs out. Heat the cooking oil and bake until the combro is golden yellow.


In addition to combro, other West Javanese specialties include lotek, tofu pepes, tilapia pesmol, oncom tutug rice and much more. For drinks there are Oyen ice cream, cincau ice cream, herbal beer and others. All recipes of typical West Javanese food and drinks are easy to find on the internet and recipe books.

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