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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.
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.
Bandung, West Java Ball-shaped dumpling made from aci (tapioca starch), cilok is an abbreviation of aci dicolok or "poked tapioca", served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup. Jalangkote: Makassarese Fried pastry with an empanada-shape and stuffed with vegetables, potatoes and eggs.
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]
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 .
Nasi tutug oncom or sometimes simply called tutug oncom, is an Indonesian style rice dish, made of rice mixed with oncom fermented beans, [1] originally from Tasikmalaya, West Java. [2]
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.
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk and palm sugar syrup. [2] It is commonly found in Southeast Asia and is popular in Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.