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Best West Java Foods
One of the most famous snacks in Indonesia is batagor, a fried fish dumpling served in a traditional spicy sauce. It has roots in the Chinese culinary tradition, which has left a trace on many Indonesian dishes. Although this famous snack is reminiscent of the more famous Chinese dumpling, its distinguishable characteristic is that it is fried, not steamed.
The most common fish used to make the dish is wahoo, but tuna, mackerel, and even prawns can also be used. Potatoes, tofu, or cabbage are also occasionally added to the dish. Batagor is the perfect snack because of the way it is served. When fried, the dumplings are cut into small bite-sized pieces and covered in peanut, soy, and chili sauce with a splash of lime juice.
MOST ICONIC Batagor
View moreTraditionally associated with the island of Java, this complex Indonesian dish consists of a heap of cone-shaped rice that is surrounded by numerous other traditional Indonesian dishes. Due to its complexity, tumpeng is usually prepared for special occasions, and like many other dishes in Indonesia, it has a strong symbolic meaning.
The shape of rice is a reminder that everything leads to higher power, and the height of the cone symbolizes the importance of deities in Indonesian culture. The dishes served around the rice represent abundance and prosperity, and everything is usually presented on a round plate to symbolize continuity.
MAIN INGREDIENTS
Cireng is a popular Indonesian street food snack made from fried tapioca flour dough, known for its crispy exterior and chewy, elastic interior. The name cireng is a shortened form of aci digoreng in Sundanese, which literally means “fried tapioca starch.” Originating from West Java, especially among Sundanese communities, cireng has become widely loved across Indonesia for its addictive texture and versatility.
The dough is typically made from tapioca flour mixed with water, garlic, scallions, salt, and sometimes ground coriander or chicken stock powder, then shaped into small discs or irregular chunks before being deep-fried until golden. While the outside turns crispy, the inside remains springy and chewy, a texture that Indonesians refer to as kenyal.
MOST ICONIC Cireng
View moreHailing from Bandung, mie kocok is an aromatic soup that combines sliced beef, beef offal, or meatballs with flat yellow noodles and other accompaniments such as crackers, bean sprouts, sliced scallions, and fried shallots. All ingredients are served in a clear beef broth, while spicy sambal paste and soy sauce may be served as condiments.
The name mie kocok roughly translates as shaken noodles, presumably because the noodles are shaken in a strainer before they are added to the soup.
MOST ICONIC Mie kocok
View moreMAIN INGREDIENTS
Nasi timbel is a traditional Sundanese dish from West Java that features steamed rice wrapped in banana leaves and served with a variety of savory accompaniments. The name "timbel" refers to the method of rolling hot rice tightly inside banana leaves, a practice that not only keeps the rice warm but also infuses it with a subtle, earthy aroma.
The rice, typically white or sometimes red, is the central element and is usually paired with a variety of side dishes such as fried or grilled chicken, fried tofu and tempeh, salted fish, or occasionally fried duck. These proteins are often accompanied by a generous helping of sambal terasi, a spicy chili sauce made with shrimp paste, and lalapan — a raw vegetable assortment that may include cucumber, tomatoes, cabbage, long beans, and fresh basil leaves.
MAIN INGREDIENTS
Sayur asem is a sweet and sour vegetable soup. Often referred to as tamarind soup, it is one of the favorite vegetable dishes in Indonesia. The entire dish is based on tamarind, an unusual plant commonly grown in Southeast Asia, which gives the dish a distinctive sour taste.
Other traditional Indonesian ingredients in sayur asem include jackfruit, melinjo, long beans, bilimbi, pumpkin, corn, and chayote. Sayur asem originated among the Sundanese people residing in West Java. However, their original recipe for this traditional soup has been adapted across Indonesia.
MAIN INGREDIENTS
Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbers, cabbage, green beans, Thai basil, bean sprouts, and eggplant, however, other vegetables can be used as well.
The sauce is made by grinding fried peanuts together with salt, palm sugar, and chili. The flavor of the sauce can be adjusted with other ingredients such as shrimp paste or garlic. Due to the usage of peanut sauce, karedok is often compared with another Indonesian specialty, gado-gado, but it is still distinguished by the usage of only raw ingredients.
MOST ICONIC Karedok
MAIN INGREDIENTS
This West Javanese specialty consists of chewy balls prepared with a base of tapioca flour and various additions that may include dried shrimp, garlic, scallions, or chives. Whether boiled or fried, cilok balls are typically accompanied by a sweet peanut sauce or spicy sauces based on ketchup and kecap manis.
Cilok is sold by street vendors and it is usually served on sticks or skewers.
MOST ICONIC Cilok
Empal gentong is a traditional soup originating from Cirebon. Cooked in a clay pot, the soup is usually made with a combination of beef, shallots, garlic, candlenut, turmeric, nutmeg, coconut milk, kecap manis soy sauce, cloves, lemongrass, and kaffir lime leaves.
There are many variations on the soup, so the ingredients may vary. The soup is slowly simmered in a clay pot until the meat becomes tender and starts to fall apart. Before serving, the soup is traditionally garnished with chives (kuchai), which give a mild garlicky and grassy flavor to empal gentong.
MAIN INGREDIENTS
Soto Bandung is a traditional dish and a type of soto soup originating from Bandung. The soup is usually made with a combination of cubed beef, ginger, garlic, scallions, thinly sliced daikon, bay leaves, lemongrass, oil, sugar, salt, and white pepper.
The ingredients are cooked in water until the beef becomes tender. The soup is then seasoned with salt, pepper, and sugar, and daikon is added to the pot near the end of cooking. Once prepared, soto Bandung is garnished with many ingredients such as soy beans, scallions, shallot flakes, and often a squeeze of kaffir lime.
OTHER VARIATIONS OF Soto
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Best West Java Food Producers
Bawang Goreng Wuenak is a delicious Indonesian snack made from crispy fried shallots. The shallots are thinly sliced and fried to a golden-brown crisp, creating a savory and slightly sweet flavor. Known for its crunchy texture and rich aroma, Bawang Goreng Wuenak is commonly used as a garnish for traditional Indonesian dishes like nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad).
Its authentic taste and high-quality ingredients make it a favorite snack and flavor enhancer in Indonesian cuisine.
BEST Bawang Goreng Wuenak Condiments
UD Anugrah Jaya is an Indonesian company, typically involved in the production or distribution of food products, such as snacks, sauces, or seasonings. While the specific products and services may vary, companies with similar names often focus on high-quality food ingredients and local specialties that cater to both domestic and international markets.
UD Anugrah Jaya may operate in various sectors, including the food industry, by offering products that meet consumer demands for authentic flavors and traditional recipes.
BEST UD Anugrah Jaya Condiments
Puntang Coffee is a specialized coffee producer from Indonesia that focuses on high-quality Arabica varieties grown exclusively on Mount Gunung Puntang. Their philosophy is encapsulated in the slogan “Pantang Pulang Tanpa Kopi Puntang”, which translates to “Don’t go home without Puntang Coffee”.
They guarantee origin authenticity - all of their coffees come from the Gunung Puntang region, known for its rich volcanic soil and ideal conditions for coffee cultivation. Their production includes various processing methods, such as washed, natural, and wine processing, which enhance the flavor complexity.
BEST Puntang Coffee Coffee Beans
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Best West Java Food Products
Wuenak Premium Fried Shallots are high-quality, crispy fried shallots that add a delicious savory and slightly sweet flavor to various dishes. Thinly sliced and fried to a golden-brown crisp, these shallots are commonly used as a garnish or topping for traditional Indonesian meals like nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad).
Known for their crunchy texture and rich taste, Wuenak Premium Fried Shallots bring an authentic touch to your meals, enhancing both flavor and presentation.
Bawang Goreng by UD Anugrah Jaya is a premium Indonesian snack made from crispy fried shallots. Carefully prepared by thinly slicing shallots and frying them to golden perfection, this product offers a deliciously savory and slightly sweet flavor.
It is commonly used as a topping or garnish for various Indonesian dishes, such as nasi goreng (fried rice), soto (soup), and gado-gado (vegetable salad). With its crunchy texture and rich taste, Bawang Goreng adds an authentic flavor to meals, making it a favorite among food enthusiasts.
Arabica Wine is a premium specialty coffee originating from the fertile slopes of Mount Puntang in West Java, Indonesia. Grown at an altitude between 1,300 and 1,500 meters, the coffee benefits from volcanic soil and a cool climate, which create ideal conditions for developing rich and complex flavors.
This coffee undergoes a special "wine" fermentation process, where ripe coffee cherries are left to ferment within their pulp before drying. This method results in pronounced fruity notes, characteristic fermented aromas, and a layered acidity, delivering a unique and unforgettable taste.
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