West Java Specialties

Many people visit Bandung, the capital of West Java province, to pamper their taste buds. You'll be amazed with what Bandung has to offer. From various food sold on street vendors to haute cuisine, every visitor will be able to find something to their liking here, in Bandung.

Sundanese (the people living in West Java are called Sundanese) has tempting refreshments. Sundanese food tends to be bland yet tasty unless you add sambal dadak (chili and other ingredients grinded together) to your food. If you're looking for more spicy taste, just add this sambal dadak with nasi timbel (steamed rice formed into a roll inside a banana leaf) and other specialties. This mouthwatering treat is too good to be missed! Usually sour vegetables soup (sayur asam) is accompanied by nasi timbel.

Sundanese people eat vegetables a lot. Sometimes they even eat raw vegetables (called lalap or lalapan) like cucumbers, tomatoes, coriander leaves, eggplants, cabbages, lettuces, and so on. Lalapan is usually accompanied by sambal dadak.

Probably one of the most well known dish, timbel, consists of nasi timbel, lalapan, sambal dadak, a piece of chicken (fried or roasted Sundanese style), fried beancurd, fried tempeh, a slice of jambal (salted fish). If you want to, you can add gepuk (slices of beef, mixed in traditional herbs, then fried), pepes (main ingredients such as fish, chicken, mushroom, etc. mixed with crushed and blended herbs, folded into a banana leaf, then steamed until they're ready to eat), sauteed greens, and others. Nasi timbel is a favorite among locals and visitors. Batagor baso tahu goreng (literally means, fried meatballs & beancurd) is one of the most well-sought specialty. Made from blended fish and beancurd, with a special peanut sauce, batagor?s popularity remains constant.

People with sweet tooth might fancy pisang molen (literally
means, molen banana), Indonesian traditional pastry filled with banana and cheese. For a variation, try brownies kukus (steamed brownies). Es cendol, made of blended/grinded rice, palm sugar, and coconut milk, is delightful on a hot day. While for a colder day, you might want to taste bandrek or bajigur.

Bandung also offers various milk products most notably, yoghurt. Basically there are two kinds of yoghurt in Bandung the thin one, and the thick one (French style).

Hot snacks ala Bandung are widely sold throughout the city. Among them are gehu-toge tahu- (beancurd with beansprouts and vegetables filling), pisang goreng (fried banana), cireng-aci goreng- (fried tapioca), and many more. You might be interested in trying other snacks such as, nangka goreng (fried jackfruit), peuyeum goreng (fermented cassava, fried), nanas goreng (fried pineapple), and so on. Ketan bakar (roasted sticky rice) and jagung bakar/rebus (roasted/boiled corns) are also recommended.

Nasi goreng (fried rice), although not originally from Bandung, is also a favorite. The ingredients vary, according to people's preference. Sometimes the rice is mixed with seafood (usually shrimps, pieces of cuttlefish, pieces of crab's flesh), chicken and vegetables, mutton and vegetables, salted fish, and so on.

Cakue, a dish made of flour dough then fried, also worths a try.

Bandung also has other kinds of restaurants, like Padangese (food from West Sumatra, very spicy in taste), Javanese (sweeter in taste), Chinese, Japanese, Korean, Western, Indian, and so on.

Feasting on Bali, the Isle of The Gods

Like the food of other regions in Indonesia, Balinese food is rice as the central dish served with small portions of spicy, pungent vegetables, fish or meat and served almost always with sambal or chili paste. Bali is a few of the regions in Indonesia whose majority of its people are non Muslims, thus babi guling or roasted suckling pig is a specialty, as is bebek betutu, smoked stuffed duck wrapped in bamboo leaves.

In Jimbaran area, for instance, you can sample seafood dishes while sitting on the beach. Visit this place in the evening, the cool atmosphere and caressing breeze will make your dining experience remarkable.

You might want to try these:

KEBAB PALACE
Jl.Kartika Plaza Kuta Center, Kuta - Bali

AYAM BAKAR WONG SOLO
Jl.Raya Kuta no.87, Kuta - Bali
Jl. Merdeka no.18, Denpasar - Bali

RAJA'S BALINESE RESTAURANT
Nusa Dua Beach Hotel&Spa, Nusa Dua - Bali

ANIKA BALINESE COOKING
Jl.Elang No.3, Tuban, Kuta - Bali

DEPOT LA TANSA
Jl.Diponegoro No. 240 A, Sanglah, Denpasar - Bali

BATUR INDAH
Panelokan Kintamani, Bangli

BENGAWAN SOLO & BAR
Jalan Imam Bonjol 386, Denpasar

CAFE DAHANDE
Jalan Raya Seminyak, Kuta

PUALAN INT'L RESTAURANT
Jalan Sanur Beach 37, Sanur

ULAM
Jalan Pantai Mengiat, Nusa Dua

PLAZA BALI SEAFOOD
Jalan By Pass Ngurah Rai, Kuta

BUNGA KELAPA RESTAURANT
Alam Kul Kul
Jl.Pantai Kuta, Legian - Bali

SELERA KURING
Jl.Sunset Road (Dewi Sri) No.88, Seminyak, Kuta - Bali

For Moslem tourists, don't worry or afraid that you cannot get 'halal' food in Bali, because there are also many food stalls and food center that are safe to be consumed by Moslem believers. Start from green beans, ketupat tahu (rice boiled in a rhombus shaped packet plaited young coconut leaves mixed with tofu), bakso (meatball), satay, rujak (spicy mixed fruit), satay lilit (usually fish twisted on a stick), pepes (burned/steamed wrapped fish), ikan bakar (roasted fish), and many others. These kind of food are very suitable to be served with pelecing kangkung (a hot spicy leafy vegetable), and hot sambal. Various kinds of traditional snacks are also tempting to be tested such as bubuh injin, laklak, jaja uli and many others.

The safest tips to choose restaurant, certainly is asking the restaurant officers. Must be noticed for Moslem believers that most restaurant in the hotels serve international menu which are often unavoidable using pork.

INDONESIA Street Food

Living in a country that has endless variety of food and drinks, Indonesians do eat out, but the majority does not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offered by ubiquitous street vendors day and night for breakfast, lunch and dinner.

Living in a country that has endless variety of food and drinks, Indonesians do eat out, but the majority do not go to restaurants. The local food scene relies heavily on street food. Indonesians savour the delicious meals offered by ubiquitous street vendors day and night for breakfast, lunch and dinner.

Another popular soup-like street food is soto. It is mainly comprised of broth and vegetables. The meats most commonly used are beef and chicken, but there are also sotos with mutton and pork. It is usually accompanied by rice or compressed rice. Sotos are differentiated by the ingredients in them, such as soto ayam (chicken) and soto kambing (mutton).

There are many sotos in Indonesia, as different regions and ethnicities have their own ways of preparing the cuisine, such as soto Madura (from East Java), soto Betawi (from Jakarta), soto Padang (from West Sumatra), so to Bandung (from West Java), soto Banjar (from South Kalimantan), and coto Makassar (from South Sulawesi).

The other popular delicacy often sold by street vendors is satay. It is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, or fish) on bamboo skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasonings, mostly made of ground nuts. Satay may have originated in Java or Sumatra, but is very popular outside Indonesia too. Similar to soto bakso and soto, there are many types of satay from sate Madura to Padang, sate Iilit, sate susu, kulit, sate Ponorogo and many more.

Nasi goreng (steamed rice stir-fried with eggs, meatballs, chicken/beef/shrimp, assorted vegetables and often with sweet soy sauce seasoning) is also very popular along with nasi rawon (rice served with dark beef soup) originally from East Java. The dark colour comes from the meaty seeds of kluwak nuts. Usually served with uncooked mung bean sprouts and salty duck eggs, pecel (a mixture of vegetables and traditional crackers with spicy peanut paste). Madiun and Blitar in East Java are popular for their pecel and gado-gado (a mixture of vegetables, crackers and rice with peanut flavoured sauce). The taste is sweet in Eastern Java and salty in Western Java.

Cendol

Cendol is an exclusive beverage from Indonesia witch made from rice flour, it’s served with scraped ice and liquid java sugar. The taste is sweet and delicious. In Middle Java, this beverage it’s know as ES Dawet.

The rice flour it’s processed and mix’s with a green food dye and mold to special sieve until have shape like ball or tube. The food dye it’s being used it’s a natural from Pandan leaf, however now It’s use food dye from industry.
This beverage usually it’s served as serving closing or an interlude food.

Putu Cake

Putu Cake is one kind of Indonesian food cake witch contain java sugar and coconut scraped. Usually, it’s cooking into bamboo and on sale in night.

Almost, color from this cake it’s white and green. This cake is have been grow in Singapore, although name and shape it’s different, however the taste it’s same like in Indonesia.

RAWON

Rawon is a soup meal menu from Indonesia with special spice because it’s have a special ingredient, Kluwek(see KELUAK). Rawon, although know as special food from East Java, it’s well know in Middle Java to in east(like Surakarta).


Meal for rawon generarly is slice of cow meal. The special spice that meke this food is deferent is mix’s onion red and white, Lengkuas/Laos(the galangale),Ketumbar(coriander),Serai(lemon-grass), Kunir(see KUNYIT(java)), lombok(chilli), Kluwek, Salt, and vegetables oil. All this ingredient(except Serai and Lengkuas) it’s pounded, then it’s cooked, until the smell’s come. Then a mix of this spice put into boiling broth meat stew with that meat self. An exclusive black color it’s come from Kluwek.
Rawon it’s served with rice with small Tauge(bean sprout), onion leaf, Kerupuk(chips made of flour flavored with fish or shrimp), and Sambal(condiment us. containing chili peppers)

Bakso

Bakso is a meat ball food. In several place like Jakarta, Bakso it’s named and writed in Baso. It’s made from mix’s of cow meat and flour, but there’s some Bakso it’s made from chicken or fish. In serving Bakso usually mix with clearly gravy and noodles.
Bakso it’s very popular in Indonesia, a place where it’s Bakso central is SOLO and Malang or BAKSO MALANG. It’s belived that Bakso come from Chinese.