Seblak

A savory and spicy cuisine originating from Parahyangan region. A mouth-watering dish comprises wet krupuk (Indonesian crackers), cooked with proteins such as egg, chicken, seafood, or beef sausages, into a mixture of chilli sauce, sweet soy sauce, garlic, shallot, and galangal.

Nasi Padang

Minangkabau-style steamed rice, served alongside with different choices of condiments: beef rendang, fried beef lung, curried beef liver, tripe, intestines or foot tendons, fried chicken, curried fish, stewed vegetables, chilli eggplant, and sambal. Commonly eaten with bare hands, but spoon and fork are also available. The waiter will serve a buffet at the customer's table and they only have to pay for foods they have consumed.

Nasi Goreng

Indonesian Nasi Goreng (Indonesian Fried Rice) is mainly consumed for breakfast. In Indonesia, fried rice is usually served with sunny-side up, prawn crackers, and pickles. Other proteins such as chicken, beef, or seafood are sometimes incorporated in it. It’s flavorful and the taste is adjustable, it can be either spicy or not.

Nasi Liwet

Commonly found in traditional Sundanese and Javanese cuisine, Nasi Liwet, aromatic rice cooked in coconut milk, chicken broth, salam leaves, lemongrass, and other spices, exist across Indonesia. In Sundanese style, the rice served with fried tempeh, fried tofu, and fried anchovy while the Javanese served it with shredded chicken, telur pindang (Javanese style marinated egg), chayote soup, and opor ayam (chicken soaked in coconut milk, limes leaves, and galangal based sauce)

Nasi Tutug Oncom

Nasi Tutug Oncom, widely known as Tutug Oncom, is a Sundanese cuisine popular in Bandung and Tasikmalaya. It is made from fragrant rice assorted with roasted oncom fermented beans, usually wrapped with banana leaves and served with various side dishes, such as sunny-side up, fried chicken, grilled chicken, fried anchovy, fried tofu and tempeh, Indonesian crackers, sambal, and stewed vegetables as well.

Soto Bandung

Originally from Bandung, it is an Indonesian-style meat light soup. Soto Bandung is cooked by boiling water and subsequently incorporating cubed beef (meat used in Soto Bandung) and other ingredients and spices: oil, salt, sugar, white pepper, garlic, ginger, sliced daikon radish, scallions, bay leaves, and lemongrass.

Nasi Timbel

Nasi Timbel is a fragrant steamed rice cooked inside the wrap of banana leaves and usually served with side dishes such as fried chicken, fried beef, salted duck egg, fried anchovy, fried tofu and tempeh, sambal, stewed vegetables, and Indonesian-style tamarind-infused vegetables soup.

Mie Kocok

Karedok

Karedok is an Indonesian-style salad, originally from the Sundanese region. This salad is made up of a combination of raw vegetables covered with peanut sauce dressings. The vegetables commonly used are cabbage, long beans, bean sprouts, legumes, Thai basil, small green eggplants, cucumbers, and chayote. In daily life of Sundanese, this dish is often served with steamed rice, tempeh, tofu, and krupuk (Indonesian crackers).

Kupat Tahu

As of its name, Kupat Tahu, a Sundanese and Javanese cuisine consists of two main ingredients: ketupat (rice cake wrapped in diamond-shaped container of woven palm leaf pouch) and fried tofu, combined with bean sprouts and peanut sauce dressing, and topped with krupuk (Indonesian crackers).

Batagor

Batagor, comes from the word Bakso Tahu Goreng (fried tofu and meatball), is an Indonesian fried fish dumpling, consisting of minced Spanish mackerel, tuna, or prawn filled into tofu or wonton skins, and served with peanut sauce dressing.

Lumpia Basah

Ubi Cilembu

Ubi Cilembu is a local variety of sweet potato from Cilembu Village, Sumedang. It contains high amounts of glucose so people mostly roast it to eat it. When Ubi Cilembu is roasted, it releases a sweet glaze and aroma which tastes like honey.

Comro

Comro, the abbreviation of “oncom di jero'' or literally meaning “oncom inside”, is a typical Sundanese fried food. The outer part of Combro is made from grated cassava, which is then consolidated by hand into a round or oval shape and stuffed with oncom (fermented beans) sauce and chillies.

Cilok, Cimol, Cireng, and Cilor

It is a group of Sundanese snacks which is commonly found in the street food vendors. Cilok are stuffed with chicken or beef, steamed and served with peanut dipping sauce or tomato dipping sauce while Cimol, Cireng, and Cilor are fried. Cimol is served with seasoning powder (chili, cheese, barbeque etc.), Cireng is served with rujak dipping sauce (sweet, sour, and spicy sauce), and Cilor is Cimol dipped in egg mixture, fried, and served with dipping from tomato sauce, peanut sauce, or spicy-sweet soy sauce.

Serabi

Serabi is an Indonesian-style pancake-like dessert, popular in Balinese and Javanese community. It is made up of rice-flour based dough, added with coconut milk or coconut cream, and emulsified with shredded coconut. It is sweet and delicate, and in a certain culture, like Sundanese, they often served Serabi with a golden-brown coconut syrup called kinca.

Es Doger

Kue Bandros

Roti Bolen

Roti Bolen is a banana and cheese-stuffed, margarine or butter-glazed baked bread pastry from Bandung.

Bandrek

Bandrek, a native beverage to Sundanese, is mainly consumed by people living in the mountainous region in West Java. It is a hot and spicy drink, created by a mixture of ginger water, cinnamon, and palm sugar, sometimes added with other herbs and spices such as lemongrass, a small portion of black pepper, coriander seeds, cloves, cardamom pods, and star anise. The locals sometimes also put milk inside in the form of coconut milk or sweetened condensed milk.

Misro

Colenak

Gemblong

Different from Getas which is made of black glutinous rice flour, Gemblong preparation uses the white one. Coconut milk, salt, margarine, grated coconut, and starch flour are added during the dough preparation. This fried street sweet treat is served with brown sugar, palm sugar, or granulated sugar as coating.

Piscok

Piscok, abbreviation of Pisang Cokelat (Chocolate Banana), is an Indonesian deep fried dessert, made of sliced banana and chocolate condensed milk which are wrapped with crepe skin.

Dodol

Dodol is a sweet treat coming from western part of Indonesia, prepared from the mixture of glutinous rice flour with sweeteners (cane sugar or palm sugar), coconut milk, and salt as well as fruit seasoning, cooked until it is coagulated,and packed into cylindrical candy-like wrap.