Must try refreshing drinks typical of West Java : SoalSekolahmu

Recipes for Western Javanese food and drink


Western Javanese food and drink recipes can be an alternative to desire when the pandemic forces everyone not to leave home. And even less so for the holidays, at times like this, the government encourages everyone to stay home for the sake of common health.


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


Especially for the tourism sector, some tourist attractions even require visitors to provide proof of quick results 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 typical cuisine 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. No need to go far You can immediately cook your  own recipes of Western Javanese food and drink at home with the recipes.


Tahu Gejrot in Seblak, West Java snacks that spread throughout 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.


You’re certainly no stranger to snacks with that spicy salty taste. Seblak, one of the typical recipes of Western Javanese food and drink that many people love. Seblak itself has existed in the Cianjur region since colonial times. The main basic ingredient of seblak is crackers. Not just any crackers, crackers are the trademark of orange shrimp-based seblak.


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


Puree all the spices together, then sauté the seasonings until fragrant. Add 250ml of water, put the eggs and then scramble.  Also put mustard leaves, sausages, meatballs, feet, noodles and other ingredients according 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 variations of seblak 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 tbsp sweet soy sauce
  3. Tamarind to taste
  4. Salt


Uleg seasoning:

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


First fry the padlocked tofu until golden brown, then drain it. Prepare an flush soup by boiling brown sugar, sweet and sour soy sauce and salt in 500 ml of water until everything is mixed. Uleg rather coarse garlic, onion, chilli to taste.


Add pieces of padlock tofu on top, finally drizzle 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 and anywhere.


West Javanese food recipes are quick and easy

After discussing the snack recipe, we now move on to other Recipes of Western Javanese food and drink . Western Javanese specialties can be quite 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 blend, karedok uses peanut sauce as a complementary seasoning.


Almost similar to the typical Central Java pecel, the difference is that karedok uses raw vegetables as the main ingredient. Karedok itself is divided into 3 types, namely Eggplant Karedok, Leunca and Long Beans.


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


Finally, the karedok with long beans, this type of karedok is dominated by the stuffing with green beans plus cucumbers. In the development of the time, the karedok farci karedok also adapted to the tastes of the surrounding community. So it’s no surprise that in some parts of Indonesia, karedok is also added along with other vegetables and crackers.


The food whose recipe should appear when you search for Recipes for Western Javanese food and drink 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 marinade process long enough to produce a juicy marinade process, tender and full of flavor.


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


  1. 1/4 gram of brown sugar or Javanese sugar.
  2. 5 cloves garlic
  3. 5 sung shallots
  4. 3 ginger finger segments
  5. 3 segments of galangal fingers
  6. From tamarind water to taste
  7. Salt
  8. Yellow


Puree all the spices on top and apply to the pierced beef. Cover with papaya leaves, let stand for 3-4 hours until the spices absorb perfectly. Do not forget to also prepare chili sauce to spread the satay, namely chili according 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 hot sticky rice. Sundanese style maranggi satay is ready to be enjoyed, this dish is suitable to be eaten while it is hot.


Must try refreshing drinks typical of West Java

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


The tray is synonymous with its cold temperatures, and this ginger-based drink is used by the 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 bandrek at home by preparing burnt ginger, brown sugar and cinnamon. Boil the three ingredients together, drinking while it’s hot. You can also add other ingredients such as native chicken eggs, lemongrass, cardamom and others to add flavor.


Going from a warming 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 cream which is made of rice flour, Es Cendol, the recipe for which you can find in the  Western Javanese food and drink recipe book, is made of hunkwe flour or green bean flour.


Hunkwe flour cooked 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 boil coconut milk, pandan leaves, a little salt for cendol. As a supplement and flavor enhancer, you can use a mixture of brown sugar and water that has been cooked until it thickens slightly. Don’t forget to add fine ice cubes and the cendol is ready to be enjoyed.


Other quick and easy Western Javanese food and drink recipes

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


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


  1. 1 kg cassava puree
  2. Half-old grated coconut
  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. Leeks and kemangi


You must first make an oncom filling by sautéing all the ingredients for the filling until it is fragrant. While waiting for the filling to cool slightly, make the outside of the skin by smoothing the garlic and onion. Mix with cassava and grated coconut.


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


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

Learn More :