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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.
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 .
Meanwhile the district of Muar is commonly and widely known to be the origin place of Mee Bandung. [ 2 ] [ 6 ] [ 7 ] [ 8 ] Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies. [ 9 ]
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.
Soto Bandung – a clear beef soto that has pieces of meat, white radish, and fried soybeans. [14] Soto Bangkalan or soto mera – a soto with red colour broth. It consists of beef and the intestine, and fried peanuts. It is served with slices of lontong rice cake, sprinkled with scallions and fried shallots. [15]
Bakso cuanki: a famous bakso in Bandung, West Java; Bakso gepeng: flat beef bakso, usually has a finer and more homogenous texture; Bakso goreng: fried bakso with a rather hard texture, usually consumed solely as a snack or mixed in one bowl as part of bakso Malang or bakso cuanki; Bakso gulung: long bakso wrapped in tofu skin. [13]
Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. [4] In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, [5] Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
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.