West Java refresher drinks to be tried : Gratisoe

West Java Food and Drink Recipes

 

West Javanese food and beverage recipes could be an alternative to craving when the pandemic compels everyone not to leave home. Let alone holidays, at times like these, the government encourages everyone to stay at home for public health.

 

If we can remember that in early March 2019, two Indonesians were first diagnosed positive for coronavirus. The 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 tourism sector is concerned, some tourist destinations have to come up with quick evidence with negative results if visitors want to visit. For example, tourist attractions of the Bokar Botanical Garden, one of the natural attractions of West Java.

 

Discussing tourism can certainly not be separated from the usual culinary ingredient of the area, for example, bogar is famous for its taro sponge, yellow noodles and wet spring rolls. Cooking can be an alternative to cravings.  There is no need to go so far you  can directly cook at home with your own West Java food and drink recipes.

 

Dahu Kejrod for a Seplock, West Javanese snack spread across Indonesia

Also called snacks or snacks, they are a type of food that is commonly eaten between meals. This food is synonymous with smaller portions with different flavors. For some, however, snacks can also be filled, for example, seplock, a regular snack in Bandung, West Java.

 

You are certainly not new to snacks with this spicy delicious taste. Seplock is  one of the recipes for West Javanese food and beverages that many people love. The seplock has been from the Sianjur area since the colonial era. The main basic ingredient of the seplak is crackers. Not only any crackers, but also crackers that are characteristic of shrimp-based orange sepulch.

 

Sausages, meatballs, legs, quette, noodles and oyster mushrooms are often used as supplements for this one meal. How to process it First you need to prepare wet sauces, such as garlic, onions, sweet soy sauce, chilli to taste, pepper, orange leaves, hot sauce, seasoning, sugar and salt.

 

Pulp all the spices together and then sauté the spices until the aroma blows. Add 250 ml of water, lay the eggs and then grate. Also place mustard greens, sausages, meatballs, feet, noodles and other ingredients as per taste. Finally, add orange shrimp crackers as a key characteristic of septic bandung.

 

The recipe above is a simple seplock recipe,  and you can get a variety of other seplock variations in West Javanese food and drink recipes on the Internet.

 

Tidak is seblak, another typical West Javanese snack, which is simple and very easy, i.e. Dahu Kejrod. As the name implies, this original snack is made from Jaticheng village in Syreban Regency, Siledak. In addition to knowing the exercises, you should also prepare some of the ingredients below.

 

Ingredients for Chocolate Flush Soup:

  1. 1/4 brown sugar
  2. 2 tablespoons of sweet soy sauce
  3. To taste tamarind
  4. salt

 

Ulek seasoning:

  1. garlic
  2. Small onion
  3. To taste cayenne pepper

 

First fry the tofu padlock until it’s golden brown, then drain. Boil brown sugar, tamarind sweet soy sauce and salt in 500 ml of water to make a flush soup. Ulek has to taste a bit of coarse garlic, onions, chillies.

 

Add slices of tofu gembos on top, and finally flush with brown gravy. Stir until all the tofu is covered with spices and the gejrot tofu is ready to enjoy. Gejrot Tofu is suitable to enjoy anytime anywhere.

 

West Java food recipes are easy and fast

After discussing snack recipes, we now turn to other West Javanese food and beverage recipes – West Javanese dishes are considered to be varied from processed vegetables to meat.

 

The first food we are going to discuss is karedok. Karedok itself is a Sundanese style salad. Unlike Western-style salads that use vegetable oil or olive oil as a combination, Karedok uses peanut sauce as a complementary seasoning.

 

Like the typical Bessel of Central Java, the difference is that Karedok uses raw vegetables as the main ingredient. Karedok is divided into 3 varieties, i.e. eggplant karedok, lunka and long beans.

 

The vegetable used for lunka type karedok is of course lunka fruit. Usually selected lunka fruits are still green in colour or unripe. When it comes to the karedok type of eggplant, raw eggplant slices are the main ingredients combined with beans sprouts and cabbage cucumbers.

 

Finally long bean karedok, this type of karedok is dominated by the filling of string beans plus cucumbers. In the development of time, the imposition of Karedok karedok also adjusts to the flavors of the surrounding community. So in some parts of Indonesia, it is not surprising that karedok is added to other vegetables and crackers.

 

The food that certainly appears to be its recipe marangi sade when searching for recipes for typical West Javanese food and beverages  on the internet is marangi sade. At first glance, this beef sathe  is no different from other sadhes and the difference is that this sathe goes through a long marinasion process, thus making it a sade that is juicy, soft and full of taste.

 

The main ingredient that makes this satay is of course cut into small squares of beef. You can also add beef fat to add the aroma of sade when roasted. Then prepare the marinade at the bottom.

 

  1. 1/4 g brown sugar or java sugar.
  2. Garlic 5 cloves
  3. 5 song small onions
  4. 3 ginger finger slices
  5. 3 turbidity finger sections
  6. Tamarind water as per taste
  7. salt
  8. Manjat kernel

 

Pulp all the spices above and then apply them to the chopped beef. Cover it with papaya leaves and let it stand for 3-4 hours until the spices are fully absorbed. Don’t forget to prepare chilli sauce for sathe spread, i.e. chilli, tomatoes and salt according to the taste.

 

Tilt beef on roasted charcoal, do not burn it back and forth. Serve with chilli sauce, rice or hot glutinous rice. If you are ready to enjoy sundanese-style maranggi saday, this dish is suitable to eat when it is hot.

 

West Java refresher drinks to be tried

Eating sathe at night is perfect with a typical West Javanese spicy drink, pandrake. Bandrake has always  been included  in the recipes for the typical food and beverages of West Java. The drink is said to have originated from residents of the highlands of West Java.

 

The highlands are similar to cold temperatures, and this ginger-based drink is used by people around them to warm their bodies. For those of you who want to try out The Bondrack, you don’t have to go far to the highlands of West Java to enjoy it.

 

Make your own pantreck at home by making burnt ginger, brown sugar, and cinnamon. Boil the three ingredients together and drink when they are hot. You can also add other ingredients such as own chicken eggs, lemon grass, cardamom and other ingredients to add flavor.

 

Moving away from beverages that warm the body, there is a regular drink in West Java that is refreshing when the scorching sun strikes, with S. sental being its name. Unlike its double dawet ice made from rice flour, it is made from  S. sental, hangway flour or mung bean flour that you can find in the  recipe book for West Javanese food and beverages.

 

Pandan leaf water, suji leaf extract water for dyes, a little starch, white water and salt to taste with cooked hunkway flour until it thickens. When it thickens, you can print the sental using a filter and ice water.

 

Add coconut milk, pandan leaves, some salt to the chendal and let it boil. As a filler and sweetener you can use a mixture of brown sugar and water, which is cooked until it becomes slightly thicker. Don’t forget to add fine ice cubes and sental ready to enjoy.

 

Easy and fast other West Java food and drink recipes

In addition to the food and drinks above, there are other menus in West Java that you can definitely make yourself easier at home. One of them is the Compro or the Oncom DiJero (oncom inside).

 

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

 

  1. 1 kg tapioca pulp
  2. Grated coconut is half-old
  3. salt
  4. Garlic 3 cloves
  5. Small onion 3 cloves
  6. 1 finger area to urinate

 

As for the filling of combro, it uses the following ingredients.

  1. Ankam
  2. Onions and garlic have 5 cloves each.
  3. To taste cayenne pepper
  4. Pepper, salt, sugar as per taste
  5. League and KemenGI

 

First of all you need to make an oncom filling by sautéing all the ingredients for filling until it smells. While waiting for the filling to cool down slightly, make the outer skin by grinding the garlic and onions. Mix with tapioca and coconut grated.

 

Take 1-2 tablespoons of the outer dough, then fill it with an oncom and shape it into rounds. Repeat it over and over again until the flour is exhausted. Heat the cooking oil and fry until the twigs turn golden brown.

 

In addition to Cambro, other Western Javanese specialties include Lotek, Tofu Peps, Tilapia Besmol, Oncom Tutak Rice and so on. The beverages include Oyen Ice, Sinkao Ice, Spice Beer and many others.  You can easily find all the recipes for West Javanese food and drinks on the Internet and recipe books.

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