Delicious West Javanese Traditional Food You Must Try

The West Javanese traditional food, such as liwet rice, karedok and pepes ikan, represent local wisdom that has been passed down from generation to generation. Each dish not only presents a distinctive flavor, but also contains stories and philosophies that reflect the life of the Sundanese people in harmony with the surrounding nature.


West Java is already known for its appetizing culinary specialties. The West Java traditional food has a distinctive taste and aroma that characterizes this region. There are many variations of West Java culinary that can be tried, ranging from snacks to heavy meals.


batagor west javanese traditional food



Here are some delicious West Java traditional food you must try:


1. Seblak


Seblak is a very popular West Java specialty. Seblak is a food that has been around since the 1990s in West Java. This favorite food originating from Bandung is made from a mixture of kencur seasoning sauce with fillings of wet crackers, meatballs, sausages, vegetables and so on. The unique fact is that seblak comes from the Sundanese language, segak and nyegak, which means stinging. As the name implies, the mixture of kencur and chili in seblak sauce is quite stinging in the nose.


2. Batagor

Batagor is a food originating from West Java. Batagor comes from the word baso and tahu goreng, so it is shortened to batagor. Just like the name suggests, the main ingredients of this food use fried fish and tofu batter mixed with peanut sauce. Usually, batagor also comes with cucumber cut into small pieces and lime juice to add fresh flavor.


3. Cireng

It seems to be typical of West Javanese food to use abbreviations as its name. Same as cireng, this name comes from Indonesian aci digoreng. Cireng is a food made from starch and cooked by frying. Cireng is usually served with sambal rujak or sweet chili sauce, but can also be eaten without any additions. Over time, this West Java specialty has undergone various modifications, ranging from cireng filled with mozzarella, sausage to chocolate that adds to its flavor.


4. Karedok

Karedok is a dish of vegetables tossed with peanut sauce. Karedok uses raw vegetables, including cucumber, cabbage, bean sprouts, long beans and basil leaves. The peanut sauce itself consists of a mixture of garlic, red chili, galangal, tamarind water, brown sugar, salt and peanuts.


Nasi jamblang is a traditional West Javanese dish that is worth trying



5. Cilembu Yam

Next west javanese traditional food you need to try is the Cilembu Yam. The yam plants can be found anywhere, but the original Cilembu yam can only be found in West Java. The Ubi Cilembu uses the main ingredient of cooked sweet potatoes. This food has a sweet, legit flavor like honey in it and also the texture is quite soft. This West Java specialty food will be very delicious when consumed while still warm or freshly cooked.


6. Jamblang Rice

Nasi jamblang is a traditional West Javanese dish that is worth trying. This food is one of the important historical heritages. The history of this food dates back to the Dutch colonial era. At that time, the residents of Jamblang village, precisely in the Cirebon area, carried out forced labor. While working, they often brought provisions in the form of rice and side dishes and then wrapped in teak leaves. The characteristic of this food is that the rice is served in small portion but the side dishes are varied.


7. Tutug Oncom Rice

Tutug oncom rice is the next specialty of West Java, precisely from Tasikmalaya City. As the name implies, tutug oncom rice is made from the main ingredient of oncom then cooked by frying or grilling. Then, it is combined with plain rice that has been stacked so that it is smaller and softer. The taste offered by tutug oncom is savory. This dish is usually served with additional fried chicken, salted fish or other side dishes according to taste.


8. Sumedang Tofu

Sumedang tofu is one of the most popular regional specialties of West Java. Actually, the main ingredient of this snack is the same as other tofu, namely soybeans. However, if you taste it directly then you will realize the difference. Sumedang tofu has a softer texture even though it has been fried. You will also feel the combination of salty, savory and soft even though it is not filled inside. It can also be accompanied by chili to make it spicy.

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