Roti Unyil

12:37 AM |




 ‘’Roti Unyil’’ is a favorite snack for the children that come from Bogor cities, West Java. Besides from the shape and size that small and cute, this bread also has a lot of sense, such as fruits, milk, honey and other sweet flavors. Moreover, this bread can also be varied with meat and sauce according to your taste. Other than to be sold, this variation can be made at home because the ingredients preparation similar to the others breads. By the flavor, shape and color that so many, the bread is also sold in many other cities, both in the bakery window, and carried around residential early in the morning by a vehicle with a song.

by: Okta Mia Sari 


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Posted by english-ittelkom

Docang

7:03 AM |



Docang is a traditional food from Cirebon, West Java. It is filled by bean sprouts, cassava leaves, and lontong.   Docang has special taste because it cover with peanuts sauce and coconuts. It serves with leaves as plate and eats in hot themperature, But nowadays, Docang is rare to find.

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Cireng

6:35 AM |




Cireng, which stands for aci goreng, is one of special foods from West Java. It's made from tapioca flour as the main ingredient of it. Cireng is usually filled with oncom, traditional fermented Indonesian food from soybeans, and mashed beans. But now,cireng can be filled with various flavors like spicy chicken, spicy meat ball,  sausages, cheese, etc. Recommended places to get cireng is Cireng Keraton in 5 Tulip Street, Gempol Sari Indah, Bandung and Cireng Bandung Isi in H.Darmansyah Alley, East Bekasi. We don't have to go to their places to get cireng because they have online service, so we can order via phone and internet. Enjoy cireng, enjoy West Java!


By Reisa Meithia

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Empal Gentong

6:03 AM |




Empal Gentong is one of traditional food from Cirebon, West Java. It's a kind of curry that is made in a clay pot. People in Cirebon called the clay pot with "Gentong", so that the curry called with "Empal Gentong". Empal Gentong is filled by meat cow or the organs of cow. Then it cooks with traditional spices and boiled with milk squeezed from coconut. Something that makes Empal Gentong looks different is the taste. Empal Gentong has a special taste, because it cooks with charcoal, not like as usual with stove. So, Empal Gentong has many lovers.


By Syifa

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Peuyeum

5:33 AM |




Peuyeum or casava tapai  is one of traditional food for sundaness. It made from casava which fermentation. Peuyeum is like tapai from another city in Indonesesia but peuyeum more sweet and smooth. There are two techniques to make peyeum. Firts is wet technique: where peuyeum somewhat soft and sweet. Second is dry technique: peuyeum dry and tasty, and usually, traders sell it by hang it in their stalls, without experiencing damage. Therefore, known as hanging peyeum.


By Vany

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Siomai

5:25 AM |




In Bandung there are many different types of siomao (Bandung called)  variations based on its contents, ranging from mackerel fish siomai and meat. Siomai which has mackeral fish as the main ingredient has more chewy texture and a whitest. Siomai which has meat as the main ingredient has more dense texture and brownish colour. Siomai which has mackeral fish more widely sold in Bandung because it tastes better and more more savory then siomai meat. Both ofthese types siomai were served after the peanut sauce made of crushed peanuts and deluted with water.




By Dimas

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Tahu Sumedang

2:30 AM |




Tahu Sumedang is a simple and famous food from Sumedang, West Java.  The kind of tofu which is popularized by Bung Keng (son of a Chinnese immigrant, Ong Kino) has small size more and less 3cm x 3cm or 2,5cm x 3cm. The tofu which has the light brown colour has spotted texture in outer side and its empty in inner side so that make it feels lightweight. The tofu which has the price more and les 500 rupiahs for one piece usually served only with cayenne pepper and some peoples eat it with lontong. In the beginning, Tahu Sumedang existence is only in Sumedang area but nowadays it has spread out and can be found in other area such as in Central Java, East Java, Sumatra, etc.  All of that make it clear that tahu sumedang is a simple food compared with the other food which has big size, complex texture or unsimple serving and it famous not only in the origin place but also in the other area of Indonesia.




By Reni

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