One of West Java’s usual main dishes is rice
Speaking about whether one of the typical West Javan dishes is the same as the entire region in Indonesia, this may not be wrong. Perhaps this is because the area is still classified as Java Island, close to the National Capital, and even still a large area.
West Java itself has a capital, that is, Bandung Regency is famous as a paradise for Sundan culture. In fact, if you want to have a lot of travel experience, it is often used as the best travel. You can not only enjoy nature, but also enjoy the delicious processed culinal specialties of West Java.
One of West Java’s usual main dishes is rice
It originated first in the Cirebon and Indramayu regions, but now there are lengko reindeer known outside the area. This drug has the main specificity in side dishes, namely, tempeh tofu and pea growths. To make it fresh and stable, cucumbers or roasted onions must be added.
This is very different from the liwet beehives, which are best suited as a group menu one of the typical West Javan staples. Tempeh tofu, we can see many side dishes from chili anchovies. It is consumed in large quantities but is still delicious because ore is made using a mixture of coconut milk.
In addition, there is a more or less uniform timbel rice with liwet in terms of taste or properties. But the difference here should be wrapped with the help of banana leaves in the process of processing. The use of banana leaves turns out to be very useful in making taste and taste more tasty, especially when appearance is improving.
The taste or flattery of banana leaves can really increase our appetite so that eating events will always feel better. Even this timbel rice menu turns out to be delicious, albeit only consumed using salted fish and ordinary chili sauce. So, there can be a more cost-effective menu for shopping, because it is cheap, but tasty.
Still in the form of rice, the last of West Java’s usual dishes is oncom rice, coming from Tasikmalaya. Processed has already been found in a typical West Java restaurant, so it is not difficult to test it. When ordering this menu, pickled fish or roasted food can get side dishes.
Sweet carbohydrate foods for additional energy
One of west Java’s usual main dishes is peuyeum, which is probably not wrong either because it is called the best fruit after visiting there. Peuyeum itself comes from cossettes and glutinous rice and is then fermented. Peuyeum is very pleasant because it has a very sweet taste and, although it eats a lot at once, is still delicious.
In addition, there is a galendo made from coconut pulps, and its origin is actually from the Siyamis district. Galendo production itself starts with the much-processed waste in the production of exported coconut oil. Because it was thrown too lovingly, it was cooked as a fresh menu plus a mixture of sugar or chocolate, and it turned out to be great to eat.
You need to try the surabi, you can’t miss it, in fact there is also this menu in other java regions. But the difference is that not only coconut or chocolate, but there are interesting hills to choose from. Even a surabi sold in restaurants and cafes has its own toppings.
Gemblong is also one of the best preparations from West Java, especially if you want sweets. This hemmblong is first prepared using rice flour, which is put into the dough. It is also slightly browned and fry until it has a specific taste, as it is added with palm sugar. The taste will be different than with other sweet treats.
The last sweetly processed thing is that you’ve been in a place that is actually very popular because it’s viral lately. Content creator accidentally made a viral video, so name odading is becoming increasingly popular to this day. The odading itself is made from it, then roasted and sweets are added.
One of west Java’s main dishes is processed meat and vegetables
If you have ordered rice, then it is recommended to add some of the best sundana side dishes, such as maranggi satay from Siyamis. This satay is really furnished with originality, as it uses buffalo meat as an ingredient in satay. Before burning, the maranggi satay also goes through the marinating process using a special yellow armor first.
Rice, meat or more, of course, vegetables are always classified as ordinary artificial menus. One of the usual main dishes of West Java is vegetables, for example, karedok, and keep in mind that this menu is not a hodgepodge. Karedok is equipped with fresh vegetables as well as the best peanut spices and crackers to make it tasty.
This is very different from other vegetable preparations, that is, a lotek, which must first be boiled so that it is easy to chew. The sauce is more delicious as a side dish for rice and rice cakes as it is so tasty. Not only this, but even boiled peas will be tasty to eat using lotek, as well as add crackers.
One of west Java’s usual main dishes is that it doesn’t always have to be aroma or fried first. This proves that you should not be afraid to eat monotonous artificial food, but you can choose a healthy version. So, when ordering vegetables, the nutritional composition should be more balanced.
The next recommended process is to satisfy the trrahedness with the addition of vegetables. Perhaps this is well known, because other provinces also have such food. But the difference here is that you choose for yourself whether you want cooked or still fresh vegetables. You can also determine the level of aroma of herbal tofu cup sauce yourself.
Ishlov berilgan no’chat va soto kaya soah
West Java also has many menu menu of soupy dishes, such as yellow soto so far. This soto itself is truly very specific, because the color is yellow white or not obvious. In addition, it will be flexible, equipped with artificial recipes and where you can use meat or beef.
Evidence of one of the typical main dishes of West Java is indicative of the presence of the Bandung so-to-be menu. This baton itself actually has the advantages in the use of swallowing meat. Also a thick broth, resembling a broth of beef. As the headline suggests, the soto is really from Bandung.
In addition to the use of a thick broth, there is another feature of using horseradish. The vegetable can make the soup fresh, but does not lose who it is. Especially if you add a flow of lime, it will certainly make Soto Bandung feel a lot newer.
Then the pea, which is another recommendation that is further processed in the form of a soto. Perhaps this menu will also be served in other provinces, but the difference here is that the Sundan version uses a thicker broth. In addition, it is added with onion plants and delicious spicy food.
Finally, there are recommendations for whipped peas, which are characteristic of a beef broth and have a delicious taste, which is equipped with fine peas. The peculiarity of using a thick broth should not be forgotten when cooking whipped peas. In addition, there are extra pieces of cylinders to make them more stable, especially when super spicy caienne is added with a chili sauce concoct.
The number of types of products processed is due to the fact that there are so many cities or districts in the province. There is also influence from other provinces or states that are making species look different. Thus, one of the usual dishes of West Java can be concluded that rice, cossettes, peas, vegetables are added to fried food.