Must try refreshing drinks typical of West Java : CODASHOP

Food & Drink Recipes in West Java


Food and drink recipes in West Java can be an alternative to longing as the pandemic forces everyone not to leave the house. Not to mention the holidays, in times like these, the government encourages everyone to stay home for the sake of shared health.


If we remember, in early March 2019, two Indonesians tested positive for the coronavirus for the first time. This virus is spreading rapidly, even today when the vaccine began to spread, there are still restrictions in different regions.


Especially for the tourism industry, some tourist attractions even require visitors to bring proof of speed 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.


A discussion about tourism certainly cannot be separated from the typical culinary of the region, for example Bogor famous for its taro sponge, yellow noodles and wet spring roll rolls. Culinary can be an alternative to longing. Noneed to go far you can immediately cookyour ownwestern food and drink recipesat home along with the recipes.


Tahu Gejrot to Seblak, West Java Snacks spread throughout Indonesia

Snacks or also known as snacks, are types of food 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.


You’re definitely no stranger to snacks with that spicy salty taste. Seblak, one of the typical food and drink recipes in West Java that many people love. Sabalak itself has existed in the Chiangor region since colonial times. The main basic ingredient of seblak is crackers. Not just crackers, crackers are the hallmark of an orange zablak made from shrimp.


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


Mash all the spices together, then fry the spices until they are fragrant. Add 250 ml of water, put the eggs and then scramble. Also put mustard vegetables, sausages, meatballs, legs, noodles and other ingredients to taste. Finally, put orange shrimp crackers as the main characteristic 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 Java food and drink online.


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


Ingredients of brown blush soup:

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


Oleg seasoning:

  1. garlic
  2. Shallots
  3. Cayenne pepper to taste


First fry the locked tofu until it is golden, then strain it. Make blush soup by boiling brown sugar, sweet and sour soy sauce, and salt in 500 ml of water until all are mixed. Oleg quite coarse garlic, onion, chili to taste.


Add pieces of tofu and lock on top, and finally water with chocolate sauce. Stir until all the tofu is covered with spices, the jerut tofu is ready for enjoyment. Gejrot tofu is suitable to enjoy anytime and anywhere.


Food recipes in West Java are quick and easy

Having talked about the snack recipe, we now moveon to other food and drink recipes in West Java. West Java specialties can be quite diverse, ranging from processed vegetables to meat.


The first food discussed is Cradock. Cradock itself is a Sandani style salad. Unlike Western-style salads that use vegetable oil or olive oil as a mixture, cardoc uses peanut sauce as a complementary seasoning.


Almost similar to the split typical of central Java, the difference is that cardauk uses fresh vegetables as the main ingredient. Cradock itself is divided into three types, namely cardoch eggplant, leonca and long beans.


The vegetable used for leonca-type cracking is, of course, a fruit per ounce. Generally, fruits were selected for the ounce that are still green or not too ripe. While in the genus of eggplant cardoce, raw eggplant slices are the main ingredients added with bean and cabbage sprouts.


Finally, cardoch and long beans, this type of cardoch is governed by string bean filling with the addition of cucumbers. In the development of the period, the Cradock stuffed Cradock also adapts to the tastes of the surrounding community. It is thereforenotsurprising that in some regions of Indonesia, karedok is also added with other vegetables and crackers.


The food whose recipe must appear when you search forfood and drink recipes in West Java online is satay marangi. At first glance, this beef satay is no different from other satias, the difference is that this satay undergoes a marinating process long enough to produce a juicy, soft and flavorful flavor.


The main ingredient in the preparation of this satay is, of course, beef 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 g brown sugar or Javanese sugar.
  2. 5 cloves of garlic
  3. 5 Singing shallots
  4. 3 Ginger Finger Segments
  5. 3 Galangal finger segments
  6. Tamarind water to taste
  7. salt
  8. yolk


Mash all the spices on top and then spread on the punctured beef. Cover with papaya leaves, let stand for 3-4 hours until the spices are perfectly absorbed. Don’t forget to also make a chili sauce to spread satay, i.e. chili to taste, tomatoes and salt.


Roast the cattle on the burning charcoal, back and forth so as not to get burned. Serve with chili sauce, rice or hot sticky rice. The Sandani-style Setai Marangi is ready for your enjoyment, this dish is suitable for eating while it is warm.


Must try refreshing drinks typical of West Java

Eating satay at night is suitable accompanied by a typical Western Javanese spice drink, namely bandrak. Bandrak herself is always included inthe lines of recipes for food and drink in West Java. It is said that this drink was born from the inhabitants of the highlands, West Java.


Highlands are 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 Bandrak don’t have to go all the way to the highlands of West Java to enjoy it.


Just make your own bandrak at home by making burnt ginger, brown sugar, and cinnamon. Boil the three ingredients together, drink as long as it is warm. You can also add other ingredients such as local chicken eggs, lemongrass, cardamom and others to add flavor.


Moving on from a warming drink, West Java also has a special and refreshing drink when the scorching sun strikes, Es Cendol is the name. In contrast to its twin, Es Cendol, whose recipe you can find inthe food and beverage recipe book in West Java, is made from hankwa flour or green bean flour.


Hunkwe flour cooked until thickened with added pandan leaf water, Suji leaf extract water for coloring, a little starch, white water and salt to taste. When it thickens it is possible to print cendol using a filter and ice water.


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


Other easy and quick recipes for food and drink in West Java

In addition to the above food and drinks, West Java has other menus that you can definitely easily prepare yourself at home. One of them is Cumbro or Oncom Dijero (Onkom inside).


As the name suggests, this food is made from Oncom for filling while the outer skin is made from crushed cassava. How to cook it is quite easy, prepare some ingredients for the outer dough down.


  1. 1 kg of cassava puree
  2. Shredded coconut half beard
  3. salt
  4. Garlic 3 tooth cloves
  5. Shallots 3 cloves
  6. Pee 1 finger segment


As for the umbro filling, 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 Kamen Gee


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


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


In addition to the Cumbro, other specialties in West Java are lutak, tofu peps, tilapia pasmol, totog unkum rice and many others. For drinks there is oyen ice, cincau ice, beer spices and others.  All typical West Java food and drink recipes can be easily found online and in recipe books.

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