Makanan Khas Bandung

Makanan Khas Bandung
Siomay
Info Wisata - Makanan Khas Bandung
Makanan khas Bandung ini terbuat dari tepung aci dan ikan,
diberi bumbu kemudian dikukus, dan disajikan
atau dimakan dengan telur rebus, kol, tahu,
kentang dan dicampur dengan saus kacang,
yang sudah dibumbui, hampir sama dengan bumbu saos kacang batagor.
Siomay ini terdapat di beberapa rumah makan,
warung yang ada di kota Bandung.
(sumber : www.indonesia.travel)
Bandung specialties shaft is made of flour and fish,

flavored and then steamed, and served
or eaten with boiled eggs, cabbage, tofu,
potatoes and mixed with peanut sauce,
that have been embellished, almost equal to spice peanut sauce Batagor.
These dumplings are in some restaurants,
stalls in the city of Bandung.
Colenak
Orang Bandung memang pandai menciptakan makanan

yang unik dengan nama yang unik pula.
Seperti halnya dengan makanan yang terbuat
dari peuyeum (tape singkong) yang dibakar di atas arang
yang kemudian ditaburi dengan saus gula merah
dan kelapa parut yang diberi nama colenak, singkatan dari ‘dicocol enak’.
(sumber: www.indonesia.travel)
People are good at creating food Bandung
unique with a unique name as well.
Just as with food made
from peuyeum (tape cassava), which burned on the charcoal
which is then sprinkled with brown sugar sauce
and grated coconut that is named colenak, stands for 'dicocol good'.
Peuyeum
Peuyeum atau tape singkong adalah makanan khas Kota Bandung

yang memiliki rasa manis, sedikit asam dan beraroma alkohol.
Peuyeum ini dibuat dari singkong yang difermentasikan.
Orang sering mengatakan peuyeum sama dengan tape singkong,
tetapi sebenarnya terdapat perbedaan yaitu peuyeum lebih kering daripada tape.
Hal ini dikarenakan perbedaan dalam proses pembuatan dan penyimpanannya.
Peuyeum dengan kualitas bagus yaitu peuyeum yang baunya dan rasanya enak, manis dan asam.
Peuyeum dapat ditemukan di toko oleh-oleh khas Bandung

seperti di sekitar Terminal Leuwi Panjang, di Pasar Baru, dan di pasar-pasar tradisional.
Peuyeum or tape cassava is the typical food Bandung
who has a sweet taste, slightly acid and aromatic alcohol.
Peuyeum is made from fermented cassava.
People often say peuyeum together with tape cassava,
but actually there is a difference that is peuyeum drier than tape.
This is due to differences in the process of manufacture and storage.
Peuyeum with good quality that is peuyeum that smells and tastes good, sweet andsour.
Peuyeum can be found in a typical shop gift Bandung
like in the vicinity of Terminal Leuwi Length, in New Market, and in traditional markets.
Batagor
Batagor adalah singkatan dari bakso tahu goreng

yaitu tahu yang diisi dengan campuran aci (tepung tapioka) dan daging ikan tengiri.
Teman makan batagor adalah siomay yang juga terbuat
dari campuran aci (tepung tapioka) dan daging ikan tengiri,
namun dibungkus dengan kulit pangsit.
Keduanya dimakan dengan cara dicocol dengan saus kacang dan kecap.
Makanan ini hampir dapat dijumpai
di beberapa tempat yang menjual makanan khas Bandung.
Batagor Kingsley dan batagor Riri adalah
tempat yang wajib dikunjungi jika ingin mencicipi batagor khas Bandung.
Batagor stands fried tofu meatballs
ie know who is filled with a mixture of aci (tapioca flour) and fish meat tengiri.
Friend eating Batagor is made dumplings that also
from a mixture of aci (tapioca flour) and fish meat tengiri,
but wrapped in dumpling skin.
Both are eaten by dicocol with peanut sauce and soy sauce.
These foods can be found almost
in some places that sell foods of Bandung.
Batagor Kingsley and Riri are Batagor
places must be visited if you want to taste the typical Batagor Bandung.
Surabi
Surabi atau serabi adalah makanan khas orang Sunda

yang bentuknya seperti pancake namun lebih kecil dan tebal,
terbuat dari tepung beras.
Surabi dibakar dengan menggunakan alat tradisional
yaitu tungku dan cetakan khusus dari tanah liat.
Surabi ini memiliki banyak rasa,
dengan rasa yang dianggap paling original khas Sunda yaitu surabi oncom.
Sementara itu, di sekitar kampus Enhaii di Jalan Setiabudhi, Bandung
terdapat sederetan warung yang menjajakan surabi.
Warung ini menawarkan surabi dengan berbagai rasa
atau istilah dalam kamus kuliner modern ‘topping’.
Mulai dari oncom, keju, coklat, dan berbagai rasa buah

yang menciptakan sensasi rasa manis, asin, pedas, dan lain-lain.
Jajanan ini populer di semua lapisan masyarakat
dan dapat ditemukan dengan mudah di pasar-pasar tradisional
atau di tempat-tempat jajanan dengan harga yang cukup murah.
Surabi or pancake is typical Sundanese food
that looks like pancakes but smaller and thicker,
made from rice flour.
Surabi burned by using traditional tools
the furnace and a special mold from clay.
Surabi has a lot of sense,
with a sense of who is considered the most original characteristic is surabi oncomSunda.
Meanwhile, around campus Enhaii Setiabudhi Street, Bandung
there is a row of stalls selling surabi.
This small shop offers surabi with different flavors
or term in the dictionary of modern culinary 'topping'.
Starting from oncom, cheese, chocolate, and various flavors of fruit

which creates the sensation of sweet, salty, spicy, and others.
Snacks are popular in all walks of life
and can be found easily in the traditional markets
or in places where snacks with a fairly cheap price.
Jajanan Khas Bandung
Posted by: Dieny Ferbianty on: March 3, 2007
 In: JAJANAN
 Comment!
Yang paling ngangenin di Bandung adalah aneka makanan yang bisa dengan mudah dijumpai di
setiap sudut kota. Mulai dari makanan ringan, jajanan dan panganan bisa kita jumpai baik di kelas
gerobak pinggir jalan, warung tenda, café sampai restoran.
Berkunjung ke Bandung kurang afdol bila tanpa menikmati makanan khas sunda. Berbicara
masakan sunda tidak akan terlepas dengan lalapan dan goreng-gorengan. Daging gepuk, jeroan,
gurami goreng, juga ikan mas akan kita jumpai dalam menu-menu masakan sunda. Nasi timbel
ditemani dengan ayam goreng, tempe bacem, ikan asin dengan ditemani sambel terasi dan lalapan
akan membuat ngiler lidah Anda.
Anda bisa menemukan rumah makan atau warung yang menyajikan masakan sunda antara lain di:
Restoran Sari Sunda, Restoran Dago Panyawangan, Restoran Bale Gazeboo, Restoran Parahyangan,
RM Sindang Reret, RM AA Laksana, RM Ampera dll.
MINUMAN KHAS “si Mang Ting Ting”
Bajigur, bandrek, sekoteng adalah minuman hangat khas Bandung. Khusus untuk sekoteng saya
sangat hapal setiap malam si mang sekoteng (orang Bandung menyebut tukang penjual dengan
sebutan “si mang” yang artinya paman. Kalau di Jawa Tengah atau Jawa Timur disebutnya “Pak de”,
kalau di Jakarta disebutnya “si abang”) lewat di depan rumah sekitar jam setengah sepuluh dengan
memukul-mukul mangkot dengan sendok berbunyi nyaring “ting…ting….ting….”. Dan saya sering
menyebutnya “ si mang ting ting”. Sekoteng adalah minuman yang terdiri dari roti tawar dipotong
segi empat, bubur mutiara, di kasih kuah jahe dan ditaburi kacang tanah goreng dan diberi susu.
Minuman ini mirip dengan ronde kalau di daerah jawa tengah atau jawa timur. Pengen tau harganya?
Cuman 1500-2000 perak!!!.
Untuk Bajigur biasanya dijajakan di siang hari dengan menggunakan gerobak disertai dengan pisang
rebus, ubi dan makanan rebusan lainnya.
Anda bisa menemuinya minuman-minuman hangat tersebut malam hari di Jl. Cilaki. Wah…asyik
banget. Udara dingin sambil nyruput bandrek hangat dibawah rerimbunan pohon-pohon di Jl. Cilaki,
sambil ngunyah gorengan. Nyam……
Mau minuman khas yang dingin? Anda bisa menikmati Cendol Elizabeth atau Es Campur Oyen yang
sudah melegenda di Bandung. Es krim duren dengan toping tape ketan hitam dengan gelas plastik
putih bergambar bulatan-bulatan merah banyak Anda temui dijual dengan menggunakan gerobak.
Yang terbaru adalah Sop buah, yang merupakan potongan berbagai macam buah lalu diberi es dan
sirop gula.Aduh….segarnya…!Anda bisa jumpai ini di Jalan Cilamaya (samping gedung sate), atau di
jalan Tubagus Ismail. Es sekoteng di Taman Cibeunying, serta es goyobod di jalan Kliningan. Es
kelapa muda dengan daging kelapanya yang banyak dan lembut dan di campur dengan alpukat akan
naik turun jakun kkita melihatnya. Orang Bandung bilang…”siga enak euy….!”
JAJANAN KHAS
Siomay, batagor, mie Kocok, bisa disebut dengan Bandung banget. Bila Anda di Jakarta dan
sekitarnya maka Anda akan menemui si abang siomay yang kebanyakan dari daerah Majalengka
dengan gerobak yang bertuliskan HOKKIE, itu adalah merek siomay yang terkenal di Bandung.Yang
ditiru mereka, yang kalau kita tanya kok pakai nama hokkie mereka sendiri tidak tahu asal-asulnya.
Cuman sekedar ikut-ikutan seniornya saja. Untuk siomay di dekat SPBU pahlawan adalah sangat lezat
sekali, harganya juga masih Bandung banget alias masih murah. Batagor Anda bisa temui batagor Riri
di jl. Veteran, Batagor Haji Isan. Untuk Mie Kocok ada mie Kocok Mang Deden, ada juga mie kocok
faforit saya di deket stasiun. Ada juga martabak Sanfransiska, Martabak Holland Martabak Intisari,
atau banyak tukang maratabak di setiap jalan di malam hari dengan harga sekitar 5-10 ribu per
porsi!! Mie bakso adalah makanan kedua bagi warga Bandung setelah nasi. Bubur Ayam juga jangan
Anda lupakan. Bubur ayam Amid A di jalan Pajajaran. Yang paling saya kangenin ketika tinggal di luar
Bandung adalah habis solat subuh sarapan bubur ayam atau surabi……Ada yang terlewat…. Ada juga
colenak (dicocol enak) jajanan tradisional berupa tape yang dibakar llalu di beri kelapa parut dan gula
merah. Anda bisa temuakn di Colenak Murdi Putra di Jl. Ahmad Yani.
BAWA OLEH-OLEH BANDUNG?
Bila Anda selesai berkeliling Bandung dan akan pulang, jangan lupa Bandung punya oleh-oleh yang
akan membuat Anda diingat oleh orang yang Anda bawakan. Pisang Molen Kartikasari, Brownies
Prima Rasa, Brownies Kukus Amanda adalah makanan kreasi Bandung yang sangat ditunggu oleh
teman, saudara atau kolega Anda sekembalinya dari Bandung. Dodol garut, kripik oncom, kripik
tempe adalah oleh-oleh tradisional yang identik dengan Bandung. Pasar Baru, Pasar Kosambi, deket
terminal Leuwi Panjang adalah tempat – tempat yang menjual oleh-oleh tardisional ini.
RINDU MAKANAN KHAS DAERAH ANDA KETIKA DI BANDUNG?
Sebagai kota pendidikan, pusat-pusat pelatihan maka di Bandung banyak dihuni pendatang dari
daerah lain, sehingga makanan-makan khasnya pun ikut bermuculan di Bandung. Pempek adalah
makanan yang bisa dikatakan setelah Palembang maka masyarakat Bandung adalah yang berikutnya
penyuka makanan ini. Bebek Darmo, Ayam Goreng Suhart, Ayam Goreng Wong Solo, Empal Gentong
Cotto Makasar, Bakso Malang juga akan jumpai di Bandung. Untuk bakso, Bakso Malang Karapitan
adalah bakso yang sudah identik dengan Bandung.
WARUNG TENDA
Warung tenda bukan sesuatu yang aneh dibandung. Baik yang konsepnya seperti café maupun
seperti warung tenda biasa. Masakan khas sunda, seperti nasi timbel bisa Anda jumpai di dekat
masjid Istiqomah, ada juga nasi timbel jl. Mangga, jl. Bawean dan tempat-tempat lainnya.
Untuk malam hariJl. Dago, Jl. Cilaki, Jl. Burangrang, Jl. Dipati Ukur merupakan daerah santapan
malam di Bandung. Bila anda menuju ke arah Lembang maka disepanjang jalan Setia Budi Anda akan
temui Surabi dengan kreasi baru, juga jagung bakar dan susu murni yang enak disruput dalam
keadaan hangat. Roti bakar, pisang bakar maupun Internet singkatan dari Indomei Telur Kornet.
Ketan Bakar dimakan dengan sambal oncom juga jangan lupa untuk Anda jajal.
ayam cibiuk
Posted on Desember 13th, 2009 in Masakan Khas Bandung by aantekom
Bahan:
1 ekor ayam
500 mL air kelapa
2 lembar daun salam
2 batang serai, memarkan
Minyak untuk menggoreng
Bumbu Halus:
12 butir bawang merah
6 siung bawang putih
2 cm lengkuas
½ - 2 sdt garam
2 sdt gula merah

Sambal:
4 buah cabe merah
6 cm kencur
2 sdm terasi matang
1 sdt garam
2 sdt gula pasir
4 sdm oncom merah
10 buah cabe rawit
6 buah tomat hiaju, belah-belah
50 g daun kemangi
4 sdt air jeruk limau
Cara Membuat:
1. Potong ayam menjadi 4-8 bagian, oleskan bumbu halus, daiamkan selama ± 30 menit
atau lebih supaya bumbu meresap.
2. Taruh ayam berbumbu dalam panci, tambahkan air kelapa, daun salam dan serai, tutup
panci. Masak sampai ayam matang dan cairannya mongering, angkat.
3. Panaskan minyak goreng dalam wajan. Goreng ayam hingga kuning kecoklatan, angkat
dan tiriskan.
4. Sambal
Gerus cabe merah, bawang putih, kencur, terasi, garam, dan gula sampai halus. Masukkan
oncom dan cabe rawit, aduk, tambahkan tomat, tekan-tekan sedikit sampai agak memar.
Tambahkan daun kemangi dan air jeruk limau, aduk rata.
5. Penyajian
Taruh ayam goreng di atas cobek selagi masih panas, tambahkan sambal di atasnya tekan-
tekan agar ayam memar dan sambal meresap ke dalam ayam. Sajikan dengan nasi merah
dan petai bakar.
Catatan
Tomat hijau adalah tomat yang masih muda atau tomat yang belum matang. Jangan pilih
yang terlalu muda, karena rasanya kadang-kadang getir atau pahit.
Material:
1 chicken
500 ml coconut milk
2 bay leaves
2 stalks lemongrass, crushed
Oil for frying
Subtle Seasonings:
12 red onions
6 cloves garlic
2 cm galangal
½ - 2 tsp salt
2 tsp brown sugar
Sambal:
4 pieces of red chilli
2 cloves garlic
6 cm kencur
2 tablespoons cooked shrimp
1 teaspoon salt
2 tsp sugar
4 tablespoons red oncom
10 pieces of cayenne pepper
6 plum tomatoes hiaju, split-split
50 g basil leaves
4 tsp lemon water
Directions:
1. Cut chicken into 4-8 parts, apply a smooth
flavor, daiamkan for ± 30 minutes ormore to spice permeate.
2. Place the seasoned chicken in a pan, add coconut milk, bay leaves and lemon
grass, cover the pan. Cook until chicken is cooked and liquid is dried, remove from heat.
3. Heat oil in a skillet. Fry chicken until golden brown, remove and drain.
4. Condiment
Crushed red pepper, garlic, kencur, shrimp
paste, salt, and sugar until smooth. Enteroncom and cayenne pepper, stir, add tomatoes, tap
-tap a little to slightly bruised. Addbasil leaves and lime water, stir well.
5. Presentation
Place fried chicken on top of a mortar while still hot, add the sauce on it tap-
tap forbruises and sambal chicken soak into the chicken. Serve with brown
rice and grilledbanana.
Notes
Green tomatoes are tomatoes that are still young or immature tomatoes. Do
notchoose too young, because the taste is sometimes bitter or bitter.
.
Berbagi
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Batagor
Bahan:
4 potong tahu putih
8 lembar kulit pangsit
Minyak untuk menggoreng
Adonan isi:
200 g daging ikan tengiri, haluskan
200 mL air es
200 g tepung terigu
2-4 batang daun bawang, diiris halus
2 batang seledri, dicincang
1 sdt garam
¼ sdt merica bubuk
Bumbu Kacang:
3 buah cabe merah, goreng

2 siung bawang putih, goreng
1 sdm gula pasir
½ sdt garam
100 g kacang tanah sangrai, haluskan
150 mL air matang
2 sdm kecap manis
2 sdt jeruk limau
1-2 sdt saus cabe (bila suka)
Cara Membuat:
1. Adonan isi. Daging ikan tengiri yang sudah dihaluskan dicampur dengan air es, aduk
rata. Tambahkan tepung kanji, daun bawang, seledri, bawang putih, garam, dan
merica, uleni hingga rata. Bagi adonan menjadi 3 bagian
2. Potong diagonal tahu menjadi 2 bentuk segitiga, lubangi tengahnya. Campur remahan
tahu dengan 1 bagian adonan isi. Masukkan adonan ke dalam setiap lubang tahu,
sisihkan.
3. Ambil 1 bagian isi, bagi menjadi 8 bagian, taruh di atas kulit pangsit, satukan
ujungnya ke atas dan rekatkan.
4. Panaskan minyak goreng dalam wajan, goreng tahu isi dan pangsit hingga kuning
kecoklatan, angkat. Bentuk sisa adonan isi dengan dua sendok, bentuk seperti bakso,
masukkan ke dalam minyak panans. Goreng hingga kekuningan, angkat.
5. Saus Kacang. Gerus cabe merah, bawang putih, gula, dan garam hingga halus.
Campurkan dengan kacang halus. Tambahkan air matang, aduk. Masukkan kecap
manis, air jeruk limau dan sambal cabe (bila suka), aduk.
6. Penyajian. Taruh tahu isi, pangsit, dan bakso goreng di atas piring saji, potong-
potong. Tuangi saus kacang di atasnya, hidangkan.
Material:
4 slices white out
8 pieces of dumpling skin
Oil for frying
Dough contents:
200 g of fish meat tengiri, puree
200 mL of ice water
200 g wheat flour
2-4 leeks, chopped fine
2 stalks celery, chopped
1 teaspoon salt
¼ tsp pepper powder
Seasonings Nuts:
3 pieces of red chili, fried
2 cloves garlic, fried
1 tablespoon granulated sugar
½ teaspoon salt
100 g roasted peanuts, crushed
150 mL of boiled water
2 tablespoons soy sauce
2 tsp lime
1-2 tsp chilli sauce (if liked)
Directions:
1. Dough content. Tengiri fish meat paste for mixed with ice water and stir well. Addflour,
scallions, celery, garlic, salt, and pepper, knead until smooth. For the dough into 3 parts
2. Cut diagonally into 2 triangles know, holes in the middle. Mix crumbs with 1 part
ofdough out the contents. Enter the batter into each hole to know, set aside.
3. Take 1 part of the contents, divided into 8 parts, put on the skin dumplings,combine the
tip upward and glue.
4. Heat oil in a skillet, fry know the contents and the dumplings until golden brown,remove
from heat. Shape remaining dough filled with two spoons, shape the meatballs,
put into panans oil. Fry until yellow, lift.
5. Peanut Sauce. Crushed red pepper,
garlic, sugar, and salt until smooth. Combinewith fine beans. Add boiled water, stir. Enter
a sweet soy sauce, lemon lime andsambal chilli (if liked), mix.
6. Presentation. Put out the contents, dumplings, and fried meatballs on a serving
dish, cut into pieces. Pour the peanut sauce on top, serve.
Berbagi

Brownies Kukus
Bahan:
200 g tepung terigu
30 g coklat bubuk
½ sdt baking powder
¾ sdt soda kue
125 g mentega tawar
100 g coklat masak pekat, cincang
2 butir telur
100 g gula pasir
100 mL susu cair*
150 mL yoghurt**
Cara Membuat:
1. Campur tepung terigu, coklat bubuk, baking powder, dan soda kue, ayak, taruh dalam
wadah cekung. Buat lubang di tengah tepung, sisihkan. Lelehkan mentega dan coklat
dengan cara ditim, angkat dari tas api.
2. Kocok dengan mikser telur dan gula sampai gula larut, masukkan campuran mentega
coklat, susu, dan yoghurt sambil terus dikocok hingga adonan rata.
3. Tuang adonan telur ke dalam lubang tepung, aduk dengan dengan mikser kecepatan
rendah hingga adonan tercampur rata. Tuang adonan ke dalam loyang ukuran 22×6x4
cm yang sudah diolesi mentega.
4. Masukkan loyang ke dalam dandang yang sudah dipanaskan, tutup dandang, kukus
hingga matang ± 60 menit, angkat.
5. Keluarkan loyang dari dandang, biarkan dingin. Keluarkan kue dari loyang, potong-
potong, sajikan.
Catatan:
* Dapat digunakan susu segar, susu UHT (Ultra High Temperature) yang dikemas dalam
tetrapak atau susu bubuk yang dicairkan sesuai petunjuk pada kemasan.
** Gunakan yang tawar atau bercita rasa coklat
Berbagi
Bubur Ayam
Bahan:
½ ekor ayam kampong
1 ½ sdt garam
Air untuk merebus ayam dan untuk bubur
500 g ceker ayam
250 g beras, cuci bersih
2 lembar daun salam
Saus:
1 sdm minyak goreng
¼ butir biji pala
750 mL kaldu, bekas merebus ayam
1 sdt garam
2 sdt kecap manis
1 batang daun bawang, iris
Bumbu Halus:
8 butir bawang merah

2 cm kunyit
3 butir kemiri sangrai
½ sdt ketumbar sangrai
¼ sdt merica
Pelengkap:
2 butir telur pindang, kupas, potong-potong
2 batang seledri, cincang
2 sdm bawang goreng
4 sdm kedelai goreng
Kerupuk merah
Sambal cabe
Cara Membuat:
1. Rebus ayam dalam 1L air, bubuhkan ½ sdt garam. Didihkan, kecilkan apinya. Rebus
terus sampai ayam lunak, tiriskan ayam. Ukur kaldu ayam sebanyak 750 mL,
sisihkan untuk dipakai campuran saus. Lepaskan daging ayam dari tulangnya,
kemudian suir-suir, sisihkan. Pisahkan tulang ayam (untuk membuat kaldu bubur).
2. Rebustulang ayam dan ceker ayam dalam ± 2L air, hingga ceker lunak, angkat.
Keluarkan ceker dan tulang ayam dari panci. Saring dan ukur kaldunya sebanyak ±
1,5L.
3. Masak kaldu bersama beras, 1 sdt garam,, dan daun salam sambil diaduk sampai
menjadi bubur. Bila perlu tambahkan air mendidih. Setelah bubur matang, angkat.
4. Saus. Panaskan minyak goreng, tumis bumbu halus, masukkan pala, aduk hingga
harum, tuangi kaldu ayam, tambahkan garam dan kecap manis. Masak hingga
mendidih, masukkan daun bawang, angat.
5. Penyajian. Taruh bubur dalam mangkuk saji, tuangi saus. Tambahkan ayam suir,
telur pindang seledri, bawang goreng, kedelai goreng, dan kerupuk merah. Sajikan
hangat dengan sambal cabe.
Kampong chickens ½
1 ½ tsp salt
Water for boiling chicken and for pulp
500 g chicken claw
250 g rice, washed
2 bay leaves
Sauce:
1 tablespoon cooking oil
¼ grains nutmeg
750 mL broth, boiled chicken former
1 teaspoon salt
2 tsp soy sauce
1 leek, sliced
Subtle Seasonings:
8 cloves shallots
2 cloves garlic
2 cm turmeric
3 grains of toasted hazelnut
½ teaspoon toasted coriander
¼ tsp pepper
Complement:
Pindang 2 eggs, peeled, cut into pieces
2 stalks celery, chopped
2 tablespoons fried onions
4 tbsp soya fries
Red cracker
Sambal Chilli
Directions:
1. Boil chicken in water 1L, Dab ½ tsp salt. Bring to a boil, reduce the
heat. Boil untilchicken is tender, drain chicken. Measure 750 mL chicken broth, set
aside for usesauce mixture. Remove chicken meat from bones, then-Suir Suir, set
aside. Separate the chicken bones (to make porridge broth).
2. Rebustulang chicken and chicken claw in ± 2L of water, until the claw soft, remove
from heat. Remove claw and bone chicken from pan. Strain and measure as much
as± 1.5 L. kaldunya
3. Cook the broth with rice, 1 teaspoon salt, and bay leaves, stirring frequently, until it
becomes mush. If necessary add some water to boil. After porridge cooked, remove
from heat.
4. Sauce. Heat the cooking oil, saute ground spices, enter
the nutmeg, stir untilfragrant, pour the chicken broth, add salt and soy
sauce. Cook until boiling, put green onion, discussion is.
5. Presentation. Place the puree in
a serving bowl, pour sauce. Add chicken Suir,celery pindang eggs, fried onions, fried
soybeans, and red chips. Serve warm withchili sauce.
6. Empal gentong (description)

7. Dari Wikipedia bahasa Indonesia, ensiklopedia bebas
8. (Dialihkan dari Empal Gentong)
9. Belum Diperiksa
10. Langsung ke: navigasi, cari
Artikel ini tidak memiliki referensi sumber tepercaya sehingga isinya tidak bisa
diverifikasi.
Bantulah memperbaiki artikel ini dengan menambahkan referensi yang layak.
Artikel yang tidak dapat diverifikasikan dapat dihapus sewaktu-waktu oleh Pengurus.
11.
12.
13. Empal gentong
14. Empal gentong adalah makanan khas masyarakat Cirebon, Jawa Barat. Makanan ini
mirip dengan gulai (gule) dan dimasak menggunakan kayu bakar (pohon mangga) di
dalam gentong (periuk tanah liat).[rujukan?] Daging yang digunakan adalah usus, babat
dan daging sapi. Empal gentong berasal dari desa Battembat, kecamatan Tengah
Tani, Kabupaten Cirebon.
15. Selain menggunakan kayu bakar dan gentong, makanan ini disajikan menggunakan
kucai(Chlorella sorokiniana) dan sambal berupa cabai kering giling.[rujukan?] Empal
gentong dapat disajikan dengan nasi atau juga lontong. lontong menurut orang
cirebon hanyalah beras yang dimasukan kedalam daun pisang yang sudah dibentuk
silinder, tidak ada campuran lainnya, kemudian direbus selama 4 jam
Empal barrel is the typical food society Cirebon, West Java. Food is similar

to thecurry (curry) and cooked using firewood (mango tree) in the barrel (clay pot). [citati
on needed] The meat used is the intestine, tripe and beef. Empal
barrel Battembat comesfrom the village, Central district Tani, Cirebon regency.
15. In addition to using firewood and barrels, the
food is presented using chives(Chlorella sorokiniana) and chili sauce in the form
of dry milled. [citation needed]Empal barrel can be served with rice or rice cake as
well. lontong according cirebonrice is inserted into a banana leaf that has
been shaped cylinder, there is no other mixture, then boiled for 4 hours
Artikel bertopik makanan atau minuman Indonesia ini adalah sebuah rintisan. Anda
dapat membantu Wikipedia dengan mengembangkannya.
16. Diperoleh dari "http://id.wikipedia.org/wiki/Empal_gentong"
17. Kategori: Masakan Indonesia
Lotek
Dari Wikipedia bahasa Indonesia, ensiklopedia bebas
Belum Diperiksa
Langsung ke: navigasi, cari
Lotek hampir sama dengan pecel, yakni makanan berupa rebusan sayuran segar yang disiram
dressing berupa sambal dicampur bumbu kacang. Keunikannya, sebagai bahan sambal di
samping kacang seringkali ditambahkan tempe dan dalam bumbunya ditambahkan terasi,
gula merah, dan bawang putih. Secara umum, lotek terasa lebih manis daripada pecel. Selain
itu, kalau sambal pecel bumbu sudah dicampur sebelumnya, untuk lotek bumbu baru
ditambahkan ketika akan dihidangkan.
Lotek dapat disajikan dengan lontong atau nasi hangat, disertai dengan kerupuk dan bawang
goreng.
[sunting] Contoh Resep Lotek
Bahan 10 lonjor kacang panjang,potong-potong 1 buah labu siam,rebus matang 1 ikat

kangkung, siangi 50 gram touge,seduh air panas, tiriskan 100 gram nangka muda, potong-
potong 100 gram tempe ,goreng 2 buah tahu ukuran sedang goreng
Bumbu/Saus 250 gram kacang tanah,goreng 3 buah cabe merah besar,rebus 5 buah cabe rawit
merah,rebus 3 cm kencur 1/2 sdt garam 1 sdm gula merah sisir 2 sdm air asam jawa 100 ml
air hangat
Taburan Bawang goreng dan kerupuk Cara membuat lotek
Rebus sayuran hingga matang,tiriskan. Bumbu/saus:siapkan cobek batu,haluskan cabe

merah,cabe rawit,kencur, garam,dan gula merah,tambahkan kacang tanah,haluskan ,aduk
rata.Masukan air asam jawa dan air,aduk rata. Masukan sepotong nangka yang telah
direbus,aduk rata. Penyajian:campur sayuran dengan bumbu,tempe,dan tahu goreng, aduk
rata. Tata dalam pingan, taburi dengan bawang goreng dan kerupuk merah. Sajikan segera.
Untuk:4-6 orang
Lotek pecel almost the same, namely the food in the form of fresh vegetable stewwhich

poured a sauce dressing mixed with peanut sauce. Uniqueness, as aningredient next to
the peanut sauce is often added tempeh in the marinade and addshrimp paste, brown
sugar, and garlic. In general, lotek taste sweeter than pecel. In addition, if
the sauce is mixed spice pecel before, to lotek new flavor will be addedwhen served.
Lotek can be served with warm rice cake or rice, accompanied by crackers and fried onions.
[edit] Sample Recipes Lotek
Materials 10 bean stalk, cut into pieces 1 chayote fruit, hard boiled 1
bunch kale,siangi 50 grams touge, pour boiling hot water, drained 100 g young jackfruit, cut
into pieces 100 grams tempeh, fried 2 pieces of medium-size frying know
Seasoning / Sauce 250 grams peanuts, fry 3 pieces of red chilli, boiled 5 pieces of red chili,
trimmed 3 cm kencur 1 /
2 tsp salt 1 tbsp sugar 2 tablespoons red combtamarind water 100 ml warm water
A sprinkling of fried onions and crackers How to make lotek
Boil vegetables until done, drain. Condiments / sauces: prepare
a stone mortar,puree red peppers, chilli, kencur, salt, and brown
sugar, add peanut, puree, stirrata.Masukan water and tamarind water and stir well. Insert a
piece of jackfruit whichhas been boiled and stir
well. Presentation: mixed vegetables with spices, tempeh,and tofu fried, stir well. Tata in
the side, sprinkle with fried onions and red chips.Serve immediately. To :4-6 people
Serabi
Belum Diperiksa
Keakuratan artikel ini diragukan dan artikel ini perlu diperiksa ulang dengan
mencantumkan referensi yang dapat dipertanggungjawabkan.
Lihat diskusi mengenai artikel ini di halaman diskusinya.
Kue serabi tanpa kuah
Kue serabi dengan kuah gula manis
Serabi kadang disebut srabi atau surabi merupakan salah satu makanan ringan atau jajanan
pasar yang berasal dari Indonesia. Serabi serupa dengan pancake (pannekoek atau
pannenkoek) namun terbuat dari tepung beras (bukan tepung terigu) dan diberi kuah cair yang
manis (biasanya dari gula kelapa). Kuah ini bervariasi menurut daerah di Indonesia. Daerah
yang terkenal dengan kue serabinya adalah Jakarta, Bandung, Solo, Pekalongan dan
Purwokerto yang masing-masing memiliki keunikan tersendiri. [1][2]Ada juga surabi Arab
yang terkenal karena keunikannya yang terdapat di kota bogor[3].
Pancake sometimes called srabi or surabi is one of
the snacks or snacks thatoriginated from Indonesia. Similar pancake pancakes (Pannekoek
or pannenkoek) butare made from rice flour (not white
flour) and given a sweet liquid broth (usually fromsugar palm). This sauce varies according
to regions in Indonesia. The area is famous for
its cake serabinya Jakarta, Bandung, Solo, Pekalongan and Navan, each of whichhas its
own uniqueness. [1] [2] There is also a famous Arab surabi because of its
uniqueness is found in the town of Bogor [3].
[sunting] Cara pembuatan

Bahan utama pembuatan kue serabi adalah tepung beras atau terigu dan santan. Secara umum
kue serabi berasa manis dengan aroma manis gula merah yang khas.[4]
[sunting] Lihat pula

 Kue ape atau juga disebut serabi Jakarta
 Srabi Solo, kue serabi versi Surakarta
[sunting] Pranala luar

1. ^ [1]
2. ^ serabi solo
3. ^ [2]
4. ^ Cara membuat serabi
Buku resep Wikibooks memiliki artikel mengenai

Serabi
Artikel bertopik makanan atau minuman Indonesia ini adalah sebuah rintisan. Anda
dapat membantu Wikipedia dengan mengembangkannya.
Diperoleh dari "http://id.wikipedia.org/wiki/Serabi"
Kategori: Makanan ringan | Masakan Indonesia
Colenak
Belum Diperiksa
Colenak adalah singkatan dicocol enak (bahasa sunda),merupakan makanan yang dibuat dari
peuyeum (tape singkong) yang dibakar kemudian disajikan dengan saus yang terbuat dari
parutan kelapa dan gula merah. Makanan khas Bandung yang masih bertahan meski saat ini
agak jarang yang menjualnya. Karena kandungan gula di dalam tape maka tape tersebut
mudah gosong, meski ini adalah bagian yang terenak bagi beberapa orang.
Colenak stands dicocol good (Sundanese language), is a food made
from peuyeum(tape cassava), which was burned and then served with a sauce made
from gratedcoconut and brown
sugar. Bandung specialties that still survive today althoughsomewhat rare that sell
them. Because the sugar content in the tape then the tape iseasily burnt, although this is the
part that terenak for some people.
Comro
(Dialihkan dari Combro)
Belum Diperiksa
Comro atau combro atau gemet merupakan makanan khas dari Jawa Barat. Comro terbuat
dari parutan singkong yang dibentuk bulat atau lonjong yang bagian dalamnya diisi dengan
sambal oncom kemudian digoreng, karena itulah dinamai comro yang merupakan
kependekan dari oncom di jero (bahasa Sunda, artinya: oncom di dalam, begitu juga halnya
dengan gemet merupakan kependekan dari dage saemet artinya dage di dalam yang artinya
kurang lebih sama. Makanan ini lebih enak disantap saat masih hangat.
Comro or combro or gemet is the typical food of West Java. Comro made
from gratedcassava round or oval shaped that the interior is
filled with sambal oncom then fried,because that is named comro which is short
for oncom in jero (Sundanese, means:oncom in deep, so it is with gemet is
short Dage Dage saemet meaning within, which means roughly the same. This food
is more delicious when still hangat.g.
Misro
Belum Diperiksa
Misro merupakan makanan khas dari Jawa Barat. Terbuat dari parutan singkong yang bagian
dalamnya diisi dengan gula merah kemudian digoreng, karena itulah dinamai Misro yang
merupakan kependekan dari amis di jero (bahasa Sunda, artinya: manis di dalam). Bentuknya
bulat. Makanan ini enak disantap saat hangat.
Misro is the typical food of West Java. Made from grated cassava that the inside is
filled with brown sugar and then fried, because that is named Misro which is short
forfishy in jero (Sundanese, means: sweet on the inside). The shape is round. This food
isdelicious when eaten warm.
Pisang molen
Belum Diperiksa
Pisang molen adalah suatu hidangan ringan berbahan baku pisang yang dilapisi lembar-
lembar adonan dan kemudian digoreng. Hidangan ini merupakan variasi dalam pengolahan
dari pisang goreng.
Pisang Molen is a mild dish made from raw bananas are coated with sheets

of doughand then fried. This dish is a variation in the processing of fried banana.
Tapai singkong
(Dialihkan dari Peuyeum)
Belum Diperiksa
Peuyeum gantung yang dijual di tepi jalan di Jawa Barat
Tapai singkong adalah tapai yang dibuat dari singkong yang difermentasi. Makanan ini
populer di Jawa dan dikenal di seluruh tempat, mulai dari Jawa Barat hingga Jawa Timur. Di
Jawa Barat, tapai singkong dikenal sebagai peuyeum (bahasa Sunda).
Pembuatan tapai melibatkan umbi singkong sebagai substrat dan ragi tapai (Saccharomyces
cerevisiae) yang dibalurkan pada umbi yang telah dikupas kulitnya. Ada dua teknik
pembuatan yang menghasilkan tapai biasa, yang basah dan lunak, dan tapai kering, yang
lebih legit dan dapat digantung tanpa mengalami kerusakan. Tapai kering populer di daerah
Priangan utara (Purwakarta dan Subang), dan dikenal sebagai buah tangan khas dari daerah
ini (dikenal sebagai peuyeum gantung, karena diperdagangkan dengan digantung.).
Pusat penghasil tapai yang lainnya adalah Bondowoso, Jawa Timur.
Tapai tapai cassava is made from fermented cassava. This food is popular in Javaand is

known all over the place, ranging from West Java to East Java. In West
Java,known as cassava tapai peuyeum (Sundanese).
Making tapai involving cassava tubers as a
substrate and tapai yeast (Saccharomycescerevisiae) is smeared on potatoes that have
been peeled. There are
two techniquesthat produce unusual tapai, the wet and soft, and dry tapai, which is
more legit and canbe hung without causing damage. Dry Tapai Priangan popular
in northern regions(Purwakarta and Subang), and is known as a hand fruit typical of this
region (known aspeuyeum hanging, since traded by hanging.).
Center tapai other producer is Bondowoso, East Java.
Cireng
Belum Diperiksa
Cireng (singkatan dari aci goreng, bahasa Sunda untuk 'tepung kanji goreng') adalah
makanan ringan yang berasal dari daerah Sunda yang dibuat dengan cara menggoreng
campuran adonan yang berbahan utama tepung kanji. Makanan ringan ini sangat populer di
daerah Priangan, dan dijual dalam berbagai bentuk dan variasi rasa. Makanan ini cukup
terkenal pada era 80-an. Bahan makanan ini antara lain terdiri dari tepung kanji, tepung
terigu, air, merica bubuk, garam, bawang putih, kedelai, daun bawang dan minyak goreng.
Sekarang Cireng tidak hanya terdapat di Priangan saja, tetapi sudah menyebar ke hampir
seluruh penjuru Nusantara. Cireng pada umumnya dijual oleh pedagang yang menaiki sepeda
dengan peralatan membuat Cireng di bagian belakang sepedanya
Cireng (short forshaft , fried Sundanese for ' friedstarch ')is a snack which originatedfrom the

Sunda region which is made by frying dough is made from a mixture
ofprimary starch . These snacks are very popular in the
area Priangan, and sold invarious shapes and variations in taste. Food is quite famous in the
'80s. Raw foods, among others, consists of starch, flour, water, pepper powder, salt,
garlic, soy, green onion and cooking oil. Now Cireng not exist only
on Priangan alone, but has spread toalmost all corners of the
archipelago. Cireng generally sold by merchants that make up the bike with the
equipment in the back of his bike Cireng.
Bajigur
Belum Diperiksa
Bajigur adalah minuman khas Indonesia dari daerah Jawa Barat. Bahan utamanya adalah
kopi, gula aren, dan santan. Untuk menambah kenikmatan dicampurkan pula sedikit garam
dan bubuk vanili.
Minuman yang disajikan panas ini biasa dijual dengan menggunakan gerobak yang
menyertakan kompor. Bajigur paling cocok diminum pada saat cuaca dingin dan basah
sehabis hujan. Makanan yang sering dihidangkan bersama bajigur adalah pisang rebus, ubi
rebus, atau kacang rebus.
Di wilayah berbahasa Jawa, bajigur merupakan eufemisme (penghalusan) dari kata umpatan
"bajingan".
Bajigur is a typical beverage from West Java Indonesia. Its main ingredients arecoffee, palm

sugar and coconut milk. To add to the pleasure is mixed too little salt andvanilla powder.
Drinks are served hot is usually sold with the use carts that include
a stove. Bajigurbest drunk at the time of cold and wet weather after the
rain. Meals are often servedwith boiled banana bajigur, boiled yams, or boiled peanuts.
In speaking areas of Java, is a euphemism bajigur (smoothing) of the oath "asshole".
Bandung Culinary Guide

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Description
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, an
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 a taste of 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 always the locals' 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, is also worth 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.
http://www.indonesia.travel/en/destination/274/bandung-culinary-guide
West Java Specialties

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Review
Description
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

Sundanese Food 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).
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.
spicy in taste), Javanese (sweeter in taste), Chinese, Japanese, Korean, Western, Indian, and
so on.

Sundanese Food Bandung Fondly called Parahyangan meaning, Land of the Gods, this valley
city has both metropolitan and homey atmosphere at the same time. Full of eateries, factory
outlets, and malls, many people find going on a trip to Bandung both enjoyable and
memorable.
http://www.indonesia.travel/en/destination/388/west-java-specialties
West Java Specialties

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To Eat
For a taste of nasi timbel and other Sundanese food, you

can try the restaurants mentioned below. There are many
others, though, so while you're in Bandung, you might
be able to spot other restaurants selling tasty food.
BUMBU DESA

Jalan Pasirkaliki 160, Bandung
Jalan Laswi 1, Bandung
Traditional food with elegant surrounding.
BALE GAZEEBO

Jalan Surapati 49
Wide place, where you can eat while lesehan (sitting on the floor without chairs) or using a
chair.
SINDANG RERET

Jalan Raya Cikole Km 22
Jalan Raya Propinsi Ciwidey, Kabupaten Bandung
Jalan Surapati 53
One of the most famous Sundanese restaurants in Bandung.
SAUNG KABAYAN

Jalan Dr. Junjunan 107, Bandung
Modernized Sundanese cooking.
SARI PARAHYANGAN

Jalan L.L.R.E. Martadinata (Riau) 156-158
Jalan Soekarno-Hatta 408
Good, plain Sundanese cooking.
KELAPA LAGOON

Jalan Sumatera 9
Chic place. Tasty but the price is higher than other Sundanese restaurants.
Most foodcourts on the malls feature Sundanese cookings/restaurants. Most well-known is

Ampera. You can grab nasi timbel here after browsing the malls.
If batagor seems to tempt you, then you might want to check out these restaurants:
BATAGOR RIRI

Jalan Burangrang 41
You can buy the batagors here half-cooked, so you can fry them at home. Half-cooked
batagors only last a few days if put inside a refridgerator.
BATAGOR KINGSLEY

Jalan Veteran (Bungsu) 25
Has been Bandung?s favorite for ages. You can also buy half-cooked batagors here.
BATAGOR YEYE
Jalan Buah Batu 139
Jalan Cihampelas 198B
Famous for its batagor and mutton soup.
Pisang molen, brownies kukus are available at:

Sundanese Food
KARTIKA SARI

Jalan Buah Batu 165A
Jalan Kebon Jukut 3C
Jalan H. Akbar
Jalan Kopo Sayati 111A
Jalan Terusan Jakarta 77E
Jalan Ir. H. Djuanda (Dago)
PRIMA RASA

Jalan Kemuning 20
Jalan Buah Batu 169A
Jalan Peta 169
Other bakeries also sell these delicacies. If you're busy, you can always go to supermarket.
Most of them sell pisang molen and brownies kukus.
Es cendol are available at:

The most famous es cendol is called cendol Elizabeth, for it is being sold in front of
Elizabeth's store (store selling bags and shoes) in Southern side of Bandung. However, it
might be easier for you to order es cendol at traditional restaurants or buy it at the
supermarket (prepacked, so you have to add the mixture of coconut's milk, palm sugar syrup,
and the cendol on your own).
Bandrek, Bajigur are available at most Sundanese restaurants.

Sometimes they even sell bandrek and bajigur on sachets, so you can bring them as souvenirs
for your loved ones.
Should you fancy yoghurt, you might try these places:
RUMAH MAKAN YOGHURT

Jalan Cisangkuy 66
Thin type of yoghurt, the hangout place for young and old alike.
BMC (BANDOENGSCHE MELK CENTRALE)

Jalan Aceh 30
Apart from yoghurt, you can try other milk products here, such as milk, kefir, and so on.
OLEH-OLEH ODISE

Jalan Sukawarna Baru 28
French-style yoghurt, thick type. You can order the yoghurt in small cups or in liters.
Interested in hot snacks?
The street vendors selling these snacks can be found throughout Bandung, most notably in
Jalan Supratman and Jalan Cilaki. Ketan bakar and jagung bakar/rebus can be found on Jalan
Ir. H. Djuanda (Dago) and in Lembang area.
Want a taste of fried rice?

You can get fried rice on street vendors, restaurants, or food courts in malls.
Cakue, you say? Try this place:
HAUS TEA

BEC Mall Jalan Purnawarman 13-15 2nd floor, C-05
Istana Plaza Mall Jalan Pasirkaliki 121-123, LG-B3
Try the various yummy sauce to add some taste to your cakue.
Feeling adventurous in sampling spicy Padangese food? Try these restaurants:
SIMPANG RAYA RESTAURANT

Jalan Buah Batu 150
Jalan Ir. H. Djuanda (Dago) 55
Jalan Surapati
Jalan L.L. R.E. Martadinata (Riau)
A tad more expensive than other restaurants with similar type, but decidedly tasty. Try
ayam pop without the chili sauce, for those of you who favor blander (yet still delicious)
food.
RUMAH MAKAN KAPAU JAYA

Jalan Dipati Ukur 80A
Relatively cheap and yummy.
If you feel like tasting Japanese, Chinese, or Korean food:
HANAMASA
Buffet style, Japanese food.
SAN SUSHI BAR

Hotel Holiday Inn
Jalan Ir. H. Djuanda 29
Just like sushi bars in Japan.
OKOH
Hotel Horizon
Jalan Pelajar Pejuang 45
For sushi and various teppanyaki lovers.
MOMIJI JAPANESE CUISINE
Jalan Braga 64
Classy and unique.
PAGODA MENU MANDARIN HALAL RESTAURANT

Jalan Trunojoyo 32
Spacious place, oriental-style. Delicious food, too. It is also halal, so Muslim people can
eat here without any doubts.
EASTERN SHARK FIN?S RESTAURANT

IP Mall, Jalan Pasirkaliki 121-123
Wide variety of Chinese food.
FLAMBOYANT CENTRE

Flamboyant Centre, Jalan Sukajadi 232-234
For hainan rice and juan lo lovers.
KOREAN HOUSE

Jalan Sukajadi 175
Cozy place with great service.
HAN KOOK GARDEN RESTAURANT

Jalan Karang Sari 21
Very Korean, very chic.
If steak and western food are your favorites, then you might be interested in trying these
places:
CAFE BALI

Jalan L.L. R.E. Martadinata (Riau) 215
Yummy western food with Balinese atmosphere. Aside from western food, this place also
serves tradional Indonesian food.
DAKKEN COFFEE & STEAK

Jalan L.L. R.E. Martadinata (Riau) 67
While savoring your steak, you can also try their coffee. Ideal for hang out.
WARUNG LAOS

Jalan Prof. Dr. Eyckman 2
Delicious spaghetti and tasty pizza with thin crusts will make you longing for more.
SUIS BUTCHER & TERRACE

Jalan Dr. Setiabudhi 174
Cool atmosphere, yummy food.
TAMANI CAFE Jalan Ir. H. Djuanda 7-9

Great western food. Also serves Indonesian and Japanese food. Big portion.
Bandung also has many good restaurants serving seafood. Among them are:
KEPITING SUPER PARIT 9 SEAFOOD
Jalan Cendana 4
Mouthwatering dishes. You can also buy their specialty?crabs, put inside a thermos flask.
Ideals as gifts.
THE OCEAN SEA FOOD & GRILL

Jalan Sukajadi 225
On weekends, you will be able to watch live music. Big portion.
Those who fancy Thai food can try these restaurants:
COCA SUKI

Great service. Mouthwatering dishes.
ROYAL SIAM THAI RESTAURANT

Jalan Braga 121 2nd Floor
Endless variations of Thai food.
Vietnamese food lovers might find this restaurant to their liking:
HANOI HOUSE

Jalan Sunda 56
If you visit this place on weekends, you'll be able to order from their special menu.
http://www.indonesia.travel/en/destination/388/west-java-specialties/toeat
Cuisine
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 Sundanese Food 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).
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.
spicy in taste), Javanese (sweeter in taste), Chinese, Japanese, Korean, Western, Indian and a
lot more.
http://www.indonesia.travel/en/discover-indonesia/region-detail/31/west-java
Platinum Resto
Eating is a basic need of every human being.

Along with the progress of time, appetite human being is more varied. However, seeing the
Indonesian economy and the purchasing power of the majority of Indonesian people, not
many Indonesian people who can enjoy good food with a luxurious look. Until now, if people
want to enjoy good food and luxury should come to the star-rated hotels, of course it is very
inconvenient and certainly not all levels of society can reach it. Seeing it all, Platinum Resto
comes with the concept of good food, with a luxurious look and affordable price.
With the tagline "The Urban Life Style", Platinum Resto is intended for those who are
cosmopolitan and modern spirit. With the universal menu mix of Oriental, Japanese and
Western Platinum Resto create more varied menu. Platinum Resto present in shopping malls
are quite prominent and backed with luxurious and modern interiors, and presents dishes that
are perfect for those who are tasteful. Among other things Combo Steak, Teppanyaki Combo,
Beef Fuel Set, Steamboat Set, Hainanese Chicken Rice and others.
Platinum Resto Halal certification from the LP. POM MUI so as to prevent us from
consuming unhealthy foods and not kosher.
Platinum Resto Cihampelas Walk can be visited in Bandung, Ciputra Mall, Mal Kelapa
Gading 3, Orchid Garden Mall, Plaza Semanggi, Gajah Mada Plaza, Supermall Karawaci,
Metropolitan Mall Bekasi, Blok M Plaza, Plaza Atrium Senen, Puri Indah Mall, Pondok
Indah Mall and Pluit Village.
Address : CIHAMPELAS WALK Jl. Cihampelas no.160 Bandung.
http://www.indonesia.travel/en/destination/387/bandung-factory-outlets-galore-for-apparel-and-
leatherware/findrestaurant/detail/727/platinum-resto
 Beranda
 Joglo
 Berita
 Hidangan
 Kopi
 Lokasi
When was the last time you enjoyed a cup of
fine tasteful Coffee?
Hi...salam kepada seluruh pecinta kopi di tanah air!
Kini Kopi Ireng bukan hanya hadir dengan konsep rumah Joglo dan
view “City Light” Bandung yang indah dengan aneka minuman &
makanan racikan ILLY kopi yang spesial saja, namun sekarang telah
hadir 1 (satu) menu baru yaitu Kopi Luwak. Kopi luwak adalah biji
kopi yang ditemukan pada kotoran luwak / musang (Paradoxurus
hermaphroditus). Luwak hanya akan memakan buah kopi yang sudah
merah dan dalam kondisi terbaik. Biji kopi pada kotoran luwak sudah
tidak berkulit lagi, inilah yang membedakannya dengan kopi yang
diolah di pabrik. Di dalam sistim pencernaan luwak, biji kopi
mengalami reaksi kimiawi dengan enzim pencernaan luwak. Enzim
inilah yang memberikan rasa berbeda pada Kopi Luwak ketika
dikonsumsi. Rasanya lebih ringan, tingkat keasaman yg rendah, dan memiliki tekstur yang
lembut. Tertarik mau mencoba?
So.., when was the last time you enjoyed a cup of fine tasteful coffee?
Let's find us!!!
Address : Jl. Bukit Pakar Timur Ciburial No. 1 Bandung
http://www.kopiireng.com/
Kampung Daun Culture Gallery & Cafe
Located in cool & beautiful place, Kampung Daun Culture Gallery & Café is a unique café
and interesting place to visit.
Address : Jl. Sersan Bajuri Km. 4,7 No. 88 RR1 – Bandung
This unique atmosphere also completed with special food. There are many kind of traditional foods
to western foods are available.
Nasi Timbel Bakar
Sop Buntut Bakar / Goreng
Sop Iga Sapi
Sop Ikan Gurame
Sate Ayam + Nasi / Lontong
Sate Kambing + Nasi / Lontong

Nasi Goreng Kampung Daun
Nasi Kukus Kampung Daun
Nasi Campur Sunda
Nasi Bakar Sambal Belut
Ayam Goreng Kampung
Ayam Bakar Bumbu Bali
Ayam Panggang Madu
Bebek Bakar Bumbu Bali
Nasi Liwet Parahyangan
Gurame Goreng Sambal Cobek
Bandrek Jagung
Bajigur
Skoteng
Dwi Warna Juice
Es Selasih
Kampung Daun Sling
http://kampungdaun.net/
Atmosphere Resort Cafe

"Dine Well in Style"

Located in the heart of Bandung, Atmosphere Resort
Café offers a wide range of finest European, Indonesian
and Asian cuisines, in a comfortable and stylish
atmosphere. The interior design is adapted from
Balinese and extends with cozy ambience of polished
woods, Gazebos and various watercress around the ponds, which give beautiful view
and natural nuances.
Specialties ranging from Nasi Campur Bali to Grilled Norwegian Salmon, brought to
you by our professional chef in our fairly priced menu. For beverages there are various
mixed of coffee or tea, mocktails and juices. Besides, we also carry complete range of
cocktails, wines and cigars.
Now Atmosphere Cafe provides big screen, 144 inches in width, located in the left side
of the upstairs area. Besides, to support your mobility, we provide FREE Wi-Fi Internet
Access, supported by Centrin Online. And if you don't bring your notebook or PDA,
and you need to access the internet, our FREE Internet Room completed with 4
personal computers, is ready to be used anytime.
Atmosphere Resort Café is spacious enough to seat 650 people

comfortably in various seating arrangements. Starting with the first
floor of the main building for fine dining, romantic and relaxation area
with all day live music. The second floor consists of 11 tatami like
tables for 10 people and breezy open aired terraces. At the rear, there
are 12 gazebos in Balinese style with romantic nuance with various
seating capacities, ranging from 4 to 30 people. We provide plenty of
parking space, supported by our basement holds up to 80 cars and another 20 in front of
the main building, to complete your satisfaction with our service.
Find the extraordinary impression

Feel the atmosphere…….
Address : Jl. Lengkong Besar No. 97, Bandung, Jawa Barat, Indonesia
http://www.atmosphere.co.id/
Baso Malang Karapitan
Unmatched delicious
Baso is an ordinary food of the people we meet in every place. Because the people food, no
wonder all people love it. Both young and old, regardless of any social strata. But so many
people yearn to be able to enjoy a meatball with a comfortable atmosphere and clean. Dealing
with it all, BMK here to accommodate those needs.
Attending the first time in July 1997, BMK presents the concept of a modern restaurant with
comfortable atmosphere and clean plus modern interior makes BMK as the first restaurant in
Bandung, which presents the main menu Baso. This is diamini with many awards received by
BMK, among others, "Bami Favorite Restaurants," "Display Favorite Restaurants,"
"Indonesian Restaurant Award" and even grace "Superbrands". In addition, BMK also has
been certified halal of MUI which ensures customers that kosher foods and quality.
Address : CIHAMPELAS WALK Jl. Cihampelas no.160 Bandung

http://www.basomalangkarapitan.com/
Sindang Reret Surapati
The location in the heart of Bandung, near Gedung Sate and offices, as well as easy access
from the toll Pasteur, ideal for a favorite place to eat with family or to entertain your
relationship.
Jl. Surapati No.53,

Address :
Bandung
Tentang Kami
Sindang Reret Hotel dan Restoran berdiri pada tahun 1973 di Ciwidey Kabupaten
Bandung, 27 km kearah selatan kota Bandung.
Dari suasana pedesaan dengan nuansa pesawahan dan kolam ikan yang luas ini lahirlah menu-
menu parahyangan yang khas dan sampai hari ini masih digemari oleh khalayak ramai.
Kami selalu menyajikan makanan yang segar, nikmat dan unik, sebagai komitmen untuk
menjaga agar kualitas produk dan jasa layanan kami tetap prima.
adalah komitmen kami untuk selalu menjunjung segala bentuk sentuhan budaya Parahyangan
yang luhur dan santun.
http://www.sindangreret.com/v1/

Makanan Khas Bandung

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Makanan Khas Bandung

Bandung specialties shaft is made of flour and fish,

Orang Bandung memang pandai menciptakan makanan

Peuyeum atau tape singkong adalah makanan khas Kota Bandung

Peuyeum dapat ditemukan di toko oleh-oleh khas Bandung

Batagor adalah singkatan dari bakso tahu goreng

Surabi atau serabi adalah makanan khas orang Sunda

Mulai dari oncom, keju, coklat, dan berbagai rasa buah

Starting from oncom, cheese, chocolate, and various flavors of fruit

MINUMAN KHAS “si Mang Ting Ting”

BAWA OLEH-OLEH BANDUNG?

RINDU MAKANAN KHAS DAERAH ANDA KETIKA DI BANDUNG?

500 mL air kelapa

2 lembar daun salam

2 batang serai, memarkan

Minyak untuk menggoreng

12 butir bawang merah

6 siung bawang putih

2 sdt gula merah

4 buah cabe merah

2 siung bawang putih

2 sdm terasi matang

2 sdt gula pasir

4 sdm oncom merah

10 buah cabe rawit

6 buah tomat hiaju, belah-belah

4 sdt air jeruk limau

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3 buah cabe merah, goreng

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** Gunakan yang tawar atau bercita rasa coklat

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8 butir bawang merah

6. Empal gentong (description)

Empal barrel is the typical food society Cirebon, West Java. Food is similar

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[sunting] Contoh Resep Lotek

Bahan 10 lonjor kacang panjang,potong-potong 1 buah labu siam,rebus matang 1 ikat

Taburan Bawang goreng dan kerupuk Cara membuat lotek

Rebus sayuran hingga matang,tiriskan. Bumbu/saus:siapkan cobek batu,haluskan cabe

Lotek pecel almost the same, namely the food in the form of fresh vegetable stewwhich

Kue serabi tanpa kuah

Kue serabi dengan kuah gula manis

[sunting] Cara pembuatan

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[sunting] Pranala luar

Buku resep Wikibooks memiliki artikel mengenai

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Pisang Molen is a mild dish made from raw bananas are coated with sheets

Pusat penghasil tapai yang lainnya adalah Bondowoso, Jawa Timur.

Tapai tapai cassava is made from fermented cassava. This food is popular in Javaand is

Cireng (short forshaft , fried Sundanese for ' friedstarch ')is a snack which originatedfrom the

[sunting] Lihat pula

Bajigur is a typical beverage from West Java Indonesia. Its main ingredients arecoffee, palm

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Bandung Culinary Guide

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Sundanese (the people living in West Java are

Sundanese people eat vegetables a lot.

Probably one of the most well known dish,

Bandung also offers various milk products most notably,

West Java Specialties

Many people visit Bandung, the capital of West Java

Sundanese (the people living in West Java are called