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Seblak is relatively a recent invention in Bandung, this new street food appeared in Bandung circa 2000s. It is suggested that the dish was originally started as a method to avoid wasting uneaten old krupuk ; a way to safely (and pleasantly) consume stale old krupuk by cooking it with other ingredients, to make it more satisfying.
Mie kocok (lit. ' shaken noodle '), is an Indonesian beef noodle soup, a specialty of Bandung City, West Java.The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot.
Batagor began appearing in various Indonesian cities throughout the country in the 1980s and was first made in 1968 in Bandung by a migrant from Purwokerto named Haji Isan. Thus, it is said that the origin of batagor is a modification of an extinct fried food from Purwokerto .
Bandung surabi is drier and firmer with a pancake-like consistency, well known for a rich variety of toppings and recently developed fusion recipes. The serabi from Solo, however, is more traditional and only half-cooked resulting in a thin, crispy crust but a watery center with rich coconut milk taste.
Dadar gulung (lit. ' rolled pancake/omelette" ') is a popular traditional kue (traditional snack) of sweet coconut pancake.It is often described as an Indonesian coconut pancake.
Siomay is ubiquitous in Indonesian cities; it is one of the most popular snacks or light meals in Indonesia. [1] It can be found in street-side food stalls, travelling carts, bicycle vendors, and restaurants, and is considered a popular school meal for Indonesian students.
A cup of Java coffee, Javanese kopi tubruk. This is a list of Indonesian drinks.The most common and popular Indonesian drinks and beverages are teh and kopi ().Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests.
Traditional and Non-traditional Foods. FAO food and nutrition series. Food and Agriculture Organization of the United Nations. pp. 1– 156. ISBN 978-92-5-100167-7. PMID 7343324. Yanagida, F.; Kenkyūjo, Tōkyō Nōgyō Daigaku. Sōgō (1987). Traditional foods and their processing in Asia. NODAI Research Institute, Tokyo University of Agriculture.