One of the Staple Foods of West Java Is Rice

When we talk about whether one of the staple foods typical of West Java is the same as the entire region in Indonesia, it may not be wrong. Perhaps the cause is because the area is still classified as Java Island where it is close to the same State Capital, even classified as still including a large area.


West Java itself has the capital of Bandung Regency where it is famous as a paradise of Sundanese culture. Even often used as the best tour if you want to get a lot of travel experience. You can not only enjoy the nature but can enjoy processed culinary typical of West Java that is delicious.


One of the Staple Foods of West Java Is Rice


First there is lengko rice where it has origins from the Cirebon and Indramayu regions, but is currently known outside the area. This preparation has the main uniqueness in the side dishes, namely tempeh and sprout tofu. To be fresher and steady, must be added cucumber or fried onions.


This is quite different from one of the typical staple foods of West Java is liwet rice which is most suitable as a crowded menu. We can see many side dishes ranging from tofu tempeh, anchovies sambal. Although eaten large amounts are still delicious because the rice is made using coconut milk mixture.


Next there is timbel rice which is more or less the same as liwet in terms of taste or characteristics. But the difference here must be wrapped using banana leaves in the processing process. The use of banana leaves is so useful to make the taste and taste more delicious especially the look is getting better.


The taste or aroma of banana leaves can indeed increase our appetite so that eating events always feel pleasant. Even this timbel rice menu turned out to be delicious even though it was only eaten using salted fish and simple chili sauce. So, it is suitable to be a spending-saving menu because it is affordable but delicious.


Still in the form of rice, the last one of the staple foods typical of West Java is oncom rice and comes from the city of Tasikmalaya. The preparation is already in a typical West Java restaurant so it has no trouble trying it. When ordering this menu can get side dishes either salted or fried fish.


Sweet Carbohydrate Foods for Added Energy


One of the typical foods of West Java is peuyeum, maybe also not wrong because it is called the best hand fruit after visiting there. Peuyeum itself comes from cassava and glutinous rice is then fermented. Peuyeum is very liked because it tastes very sweet and still good even though it eats a lot at once.


Furthermore, there is galendo made from coconut pulp and its origin is actually from Ciamis regency. The manufacture of galendo itself begins with a lot of processed waste making export coconut oil. Because it was too affectionately thrown away, it was finally cooked as a new menu plus a mixture of sugar or chocolate and turned out to be very good to consume.


Not to be left behind, you must try surabi where actually in various other javanese regions also have this menu. But the difference is that there are interesting toppings to choose from, not just coconut or chocolate. Even surabi selling in restaurants and cafes has more unique toppings.


Gemblong is also among the best processed from West Java, especially if you want sweets. This gemblong is made using rice flour made into dough first. Next it will be fried until slightly browned and uniquely has a good taste because it is added palm sugar. The taste will be different from other sweet snacks.


The last sweet preparation is that there is odading where in recent times it is actually quite popular because it is viral. There was a content creator who accidentally made a viral video so that the name odading is getting more and more famous until now. Odading itself is made from flour and then fried and added sweeteners.


One of the Staple Foods of West Java Is Processed Meat and Vegetables


If you have ordered rice, then it is recommended to add the best side dishes typical of Sundanese such as maranggi satay from Ciamis. This satay is indeed equipped with uniqueness because it uses buffalo meat as a satay material. Before being burned, maranggi satay will also go through the marinade process using a special yellow spice first.


Apart from rice, meat or flour, certainly vegetables are always included in the typical Sundanese menu. One of the staple foods typical 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 plus the best nut seasoning and crackers to be delicious.


This is quite different from other processed vegetables, namely lotek where it must be boiled first so that it tends to be easy to chew. Because the sauce is very delicious, it is better as a side dish of rice and lontong. Not only that, even boiled noodles will be delicious to consume using lotek, add crackers as well.


One of the staple foods typical of West Java is that it does not always have to be spicy or fried first. This proves you don’t need to be afraid to consume monotonous Sundanese food, but can choose a healthy version. So, when ordering vegetables, the nutritional content is more balanced.


Processed the next recommendation is kupat tofu with the addition of vegetables. Maybe it is widely known because in other provinces there is also food like this. But the difference here you choose for yourself want vegetables cooked or still fresh. Plus it can determine for yourself the level of spiciness of vegetable tofu kupat sauce.


Processed Noodles and Soto Rich In Gravy


West Java until now also has a lot of soupy cuisine menus such as yellow soto. Soto itself is quite unique because the color is yellow not white or clear. Moreover, it is equipped with Sundanese recipe concoction and tends to be flexible where you can use meat or beef.


Evidence of one of the staple foods typical of West Java is another soto evidenced by the existence of a bandung soto menu. Soto itself actually has advantages in the use of tetelan meat. Moreover, plus a thick soup that tastes once the beef broth. As the title implies, the soto is indeed from Bandung.


In addition to the use of thick broth, there is another uniqueness that is the use of radishes. The vegetable is able to make the soup fresher but does not lose its identity. Especially if you add a splash of lime definitely makes Soto Bandung feel much fresher.


Then there is soto noodles where it becomes another recommendation processed in the form of soto. Maybe this menu is also served in other provinces but here the difference is that the Sundanese version uses a thicker broth. In addition, it is added sprouts and delicious to eat spicy.


Finally, there are recommendations for whipped noodles with a delicious taste typical of beef broth and equipped with thin noodles. The uniqueness of the use of thick broth should not be forgotten when cooking whipped noodles. Moreover, there are additional pieces of kikil so that it is more steady, especially when added to the concoction of super spicy cayenne pepper sauce.


The number of processed types itself is caused because the cities or districts in this province are quite a lot. There are also influences from other provinces or countries making the type varied. So, it can be concluded that one of the staple foods typical of West Java is rice, cassava, noodles, vegetables to fried foods.