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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, 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.
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.
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 .
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.
In non-Muslim majority areas, such as in the Chinatowns of major cities and on the Hindu-majority island of Bali, pork bakso might be found. [5] Traditionally the beef surimi paste or dough is made into balls by hand and boiled in hot water. After the meat is done, the meatballs are dried and served or refrigerated for later use.
Kue cucur or kuih cucur (), known in Thai as khanom fak bua (ขนมฝักบัว, pronounced [kʰā.nǒm fàk būa̯]) or khanom chuchun (ขนมจู้จุน or จูจุ่น), is a traditional snack from Indonesia, and popular in parts of Southeast Asia, includes Indonesia, Malaysia, southern Thailand and Singapore.
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 popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.