Refreshing drinks modelled on West Java must be tried : ChordLirikLagu

Western Javanese Food and Drink Recipes


West Javanese food and beverage recipes are an alternative to the temptation when the pandemic forces everyone not to step out of the house . Let alone during the holidays, at times like these, the government encourages everyone to stay at home for general health.


If we can remember that two Indonesians tested positive for coronavirus in early March 2019. This virus is spreading rapidly, and even though the vaccine has started spreading even today, there are still restrictions in various areas.


Especially as far as the tourist sector is concerned, some tourist attractions need to bring evidence of acceleration with negative consequences if visitors want to visit. For example, tourist attractions in the Bogor Botanical Garden, one of the natural attractions of West Java.


Discussing tourism certainly cannot separate the region from the usual cuisine, for example Bogor is known for its taro sponge, yellow noodles, and wet spring rolls. Cooking can be an alternative to desire.   You don’t have to go too far,  you’ll  soon be able to cook your own  West Javanese food and drink recipes at home along with recipes.


From Tahu Gejrot to Seblak, West Java snacks spread across Indonesia

Also known as snacks or snacks, they are the types of food that are commonly consumed between meals. This food is synonymous with small parts with a variety of flavors. But some people can also fill in snacks, for example Seblak, a common snack in Bandung, West Java.


You’re definitely no stranger to these spicy-tasting snacks. Seblak  is one of the most common West Javanese food and beverage recipes  that many people love. Seblak has existed in the Sianjur region since the colonial era. The main basic component of Seblak is fireworks. Not only crackers, but also orange seblac made from shrimp is the hallmark of crackers.


Sausages, meatballs, feet, quettos, noodles, and oyster mushrooms are often used as supplements to this one meal. How to process it is very easy, first you need to prepare wet spices, i.e. garlic, onion, kenker, sweet soy sauce, chillies according to taste, pepper, orange leaves, hot sauce, flavouring, sugar, salt.


Apply all the spices together and then sauté the spices until there is a scent. Add 250 ml of water and crush the eggs.   Also put mustard greens, sausages, meatballs, feet, noodles and other ingredients according to the taste. Finally, put orange shrimp crackers as the main feature of Seblak Bandung.


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


Another common West Javanese snack that is simple and very easy is zeblack, i.e. Tahu Gejrot. As the name suggests, the original snacks of Jatiseng Village, Sirebon Regency and Sirebon Regency are made from Gembos Tofu. In addition to tofu gembore, you need to prepare some of the ingredients below.


Ingredients of brown flush soup:

  1. 1/4 brown sugar
  2. 2 tablespoons of sweet soy sauce
  3. Sour to taste
  4. salt


Spicing Uleg:

  1. garlic
  2. Charlotte
  3. To taste cayenne pepper


First fry the pad locked tofu to golden colour, then drain it. Boil brown sugar, sweet and sour soy sauce, and salt in 500 ml of water and make a flush soup until it’s all mixed up. Uraag instead taste rough garlic, onion and chillies.


Add the padlock tofu pieces at the top, and finally water it with chocolate gravy. Stir until all the tofu is covered with spices, and gejrot is ready to taste tofu. Gejrot tofu is perfect to be enjoyed anytime, anywhere.


West Javanese food recipes are easy and fast

After discussing the snack recipe, we now move on to other West Javanese food and beverage recipes . West Javanese specialties are very diverse, from processed vegetables to meat.


The first food we’re discussing is karedoke. The Caredoc itself is a Suntanese-style salad. Unlike western-style salads that use vegetable oil or olive oil as a blend, karedoke uses peanut sauce as a complementary spice.


The almost identical difference to pesel, which is characteristic of Central Java, is that caredoke uses raw vegetables as the main ingredient. Karedoke itself is divided into 3 types, namely eggplant karedoke, leunga and long beans.


The vegetable used for leunga type karedoke is definitely the leunga fruit. Commonly selected leunga fruits are still green, very ripe, or not. In the case of eggplant type, raw eggplant pieces are the main ingredients that are added to bean sprouts and cabbage.


Finally, the long bean karedoke, this type of karedoke string is dominated by bean stuffing and cucumbers. In the development of time, karedoke adapts to the tastes of the stuffed karedo and the surrounding community. So in some areas of Indonesia, it’s no surprise that karedoke adds other vegetables and crackers.


Satai Marangi is whose recipe should appear when you search for West Javanese food and beverage recipes   on the internet. At a glance, this beef satte is no different from other satates, the difference is that this satte goes through a long marinad process that is a juicy, soft and fragrant one.


The main factor in making this satte is of course beef cut into small squares. You can also add beef fat to add the aroma of the satte while grilling. Then prepare the marinade below.


  1. 1/4 g of brown sugar or Javanese sugar.
  2. 5 cloves of garlic
  3. 5 Sing.
  4. 3 ginger finger segments
  5. 3 Galankal finger segments
  6. Sour water to taste
  7. salt
  8. Turmeric


Purify all the spices on top and then apply on the pierced beef. Cover it with papaya leaves and allow it to stand for 3-4 hours until the spices are fully absorbed. Don’t forget to prepare chilli sauce to sprinkle chilli, tomatoes and salt according to the taste.


Fry the beef satte in the burning charcoal, back and forth to prevent it from burning. Serve with chilli sauce, rice or hot glutinous rice. The Sundanese style marangi sate is ready to be enjoyed by you and this dish is perfect for eating when it’s hot.


Refreshing drinks modelled on West Java must be tried

Eating sathe at night is ideal for a typical Western Javanese spice drink, i.e. bandrek.  Bandrek has always been included in the line of recipes for West Javanese food and beverages  .  The drink is said to have originated from the inhabitants of the highlands of West Java.


The plateau is synonymous with its cold temperature, and this ginger-based drink is used by people around them to warm up their bodies. Those of you who want to try bandreck don’t have to go to the higher reaches of West Java to enjoy it.


Prepare baked ginger, brown sugar and cinnamon and make your own bandrek at home. Boil the three ingredients together and drink when it’s hot. You can also add other ingredients like desi chicken eggs, lemongrass and cardamom to add flavour.


Moving forward from the hot drink, there is also a special drink in West Java that is refreshing when the scorching sun strikes, named S. Sendol. Unlike its twins, the dawette ice, made from rice flour, is made from  S. sendol, hankwe flour or green bean flour, which you can find in the West Javanese Food and Beverages recipe  book.


Pandan leaf water, suji leaf extract water to dye, a little starch, whiting water, and salt to add hankway flour that is cooked until it thickens. You can print sendol using a filter and ice water when it gets thicker.


Boil coconut milk, pandan leaves and a little salt for sendol. You can use a mixture of brown sugar and water as a blend that enhances the complementary and sweet taste and can be cooked until it thickens a bit. Don’t forget to add the best ice cubes, and are ready to enjoy the sendol.


Other easy and fastest Western Javanese food and drink recipes

In addition to the food and drinks above, there are also other menus in West Java that you can definitely easily make yourself at home. One of them is the combro or the oncom djero (the oncom within).


As the name suggests, this food is made from oncom for filling, while the outer skin is made with mashed cassava. How to cook it is very easy, and prepare some ingredients for the outer flour below.


  1. 1 kg puree cassava
  2. Chopped coconuts that are waist-old
  3. salt
  4. Garlic 3 cloves
  5. Onion 3 cloves
  6. Urine 1 finger part


As far as combro filling is concerned, use the ingredients below.

  1. Oncom
  2. Onion and garlic 5 cloves each.
  3. To taste cayenne pepper
  4. To taste pepper, salt and sugar
  5. Leeks andKemangi


First you need to make an oncom filling by sautéing all the ingredients for filling, until it’s fragrant. While waiting for the filling to cool down slightly, smooth out the garlic and onions to make the outer skin. Add the tapioca and grated coconut and mix well.


Flatten 1-2 tablespoons of outer flour, then fill it with oncom and form it into rounds. Repeat this until the dough runs out. Heat the cooking oil and saute until the combro turns golden yellow.


In addition to the combro, other Western Javanese specialties include Lotek, Tofu Pepus, Tilapia Pesmol, Oncom Tattug Rice and more. There are oyen ice, cinkow ice, spice beer and more for drinks.  All recipes of common West Javanese food and beverages can be easily found on the Internet and in recipe books.

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