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Specialty Food in Bandung | Indonesia
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items Here I will recommend Specialty Food from Bandung that you must try while you are here.
Batagor is a popular street food in the city of Bandung in West Java. But batagor can be easily found across Indonesia these days. My first exposure to batagor was in fact in Jakarta. Batagor is said to be an adaptation of the Chinese Indonesian Siu ...
Batagor (Fried Dumplings with Peanut Sauce)
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Mie kocok is a flat yellow noodle dish in broth with chunks of kikil and bean sprouts. Fried onions and celery slices are sprinkled on top. Not to forget, lime or lime juice is squeezed to add a fresh taste.
Mie Kocok Bandung
Usually build on cooked vegetables. The peanut dressing used a special spice call kencur (Kaempferia galanga), which is impossible for me to find here. It’s a root like ginger and galangal, BUT it is not similar to ginger nor galangal. It’s hard to d...
Lotek Bandung
Colenak went global because it was made by a man named Murdi who introduced this food menu at the Asian-African Conference in 1955, then it became a specialty of the city of Bandung because of his persistence in introducing this dish. Not only that, ...
Colenak (Tapai with Palm Sugar and Coconut)
It is made from fish, beef, tapioca flour, and other seasonings. Cuanki is served with a broth containing meatballs, steamed dumplings, fried dumplings, fried tofu, and boiled tofu. It is topped with fried onions and celery leaves.
Cuanki Bandung
Basically it’s a platter of vegetables served with entree like fried or grilled chicken, fish, tofu, tempe and sambal lalap terasi. There’s no set rule of what types of vegetables to use for lalap.
Lalapan Ayam Bakar (Sundanese Salad with Grilled Chicken)
The chicken is cooked twice. The first time is usually boiled with spices and seasonings until cooked through and then grilled, broiled or fried. I prefer to pressure cook the chicken and then grill. It’s more convenient and the chicken is not overco...
Ayam Bakar (Sundanese Grilled Chicken)
Peuyeum or cassava tapay is a fermented product made from cassava. Indonesia is recognized as one of the producers of tubers, including cassava, sweet potato, taro, potato, and so on
Peuyeum: fermented cassava from Bandung, West Java, Indonesia
This extremely simple nasi dish is made with rice that's wrapped in a banana leaf, then steamed until tender. Nasi timbel is rarely eaten on its own – instead, it's served with various hot dishes and sides such as fried chicken, fried fish, tofu, tem...
Nasi Timbel Bandung
Cilung is a street food commonly sold in front of elementary schools. The ingredients of cilung are aci flour that is rolled and served with spicy or savory spices.
Cilung Bandung
Serabi is an adaptation of the Indian version of appam by the Indonesian. In Malaysia and Singapore, they are called apam. Don’t be mistaken with apam balik (martabak manis), which is also a type of porous pancakes but much thicker. These Indian-styl...
Serabi Tepung Beras / Apam Saus Kinca (Rice Pancakes)
Made from Indonesian wet crackers and very famous street food dish in Java island. You can choose any kind of crackers you want such as prawn crackers or garlic crackers, and is normally easy to be found in Asian supermarket. For this recipe I use ga...
Indonesian Spicy Garlic Noodle (Seblak)
Comro is made from grated cassava that is shaped round or oval and filled with oncom and chili sauce and then fried. There are also those who add galangal in the comro filling dough, so comro has a distinctive flavor.
Combro Bandung
Cilok is a popular street food/snack that originated from the city of Bandung in West Java. Cilok is actually an abbreviation of aci di colok. Aci means tapioca starch in a Sundanese dialect. Di colok means the act of poking. So basically the cooked ...
Soft and Chewy Cilok Bandung (Tapioca Balls with Peanut Sauce)
Sundanese snack made from starch. Cimol comes from the word aci digemol, which means that the starch is formed into rounds so that the texture of Cimol is chewy. Cimol is also known as Cireng Small.
Cimol Bandung
Moring is an acronym for dried cimol. The food, a type of crispy chips, is made from natural ingredients that are easily available in the market. Call it wheat flour, tapioca flour or cassava flour, and other spices.
Moring Bandung
Gehu is a Sundanese snack made from tofu stuffed with bean sprouts and sometimes mixed with a spicy spice blend then deep-fried with a coating made from a batter of wheat flour, rice flour and starch. Spicy gehu is also called gehu jeletot (Sundanese...
Gehu Pedas Bandung
Established in 1958, Roti Gempol Bandung started its business with a family recipe, located around the Bandung Institute of Technology (ITB). The uniqueness of Roti Gempol lies in the manufacture of fresh bread which is done independently in a factor...
Roti Gempol
There are two types of fried tofu that are the mainstay of the menu, namely Milk Tofu and Butter Tofu. Similar to Milk Tofu, Butter Tofu also has a soft texture and savory taste. However, the processing does not use milk, but uses margarine seasoned ...
Tahu Susu Lembang
Originally, tutug oncom rice was a daily meal for the lower middle class of Sundanese society. Oncom, which is made from soybeans, is the original food of the Sundanese people. Oncom is sold at a very affordable price. For this reason, oncom became a...
Nasi Tutug Oncom