Here are five recipes for western Java’s usual ready-to-eat food
There are many recipes for recipes from Western Java that are relatively easy, some of which are five recipes for the usual ready-to-eat dishes of Western Java that have to be tried. Not only is it rich in sweet, salt, and perfume, West Java also has a variety of big dishes that don’t taste less.
Most sundanese people like food that tastes fragrant and salty. But on the other hand they also like the different foods that serve fresh vegetables in it. In addition to being healthy and delicious, this vegetable meal is easy to cook, although there is no long process of cooking.
Some of the original dishes from West Java are favourites of everyone including localpeople are Karedok, Tahu Gejrot, then legendary oncom tutug rice, Seblak crackers, real Sundanese rice rice. You can try these five recipes for dishes ready to eat as usual of West Java directly.
While it sounds like there are a lot of ingredients on the menu, in fact, these cooking methods are simple. Some of the devices used are easy to obtain and do not require expensive costs. Check out the following reviews so you can start learning to cook this traditional meal right away and be able to enjoy your loved ones.
Western food has Salad, Java West Has Karedok
One of the five recipes for the usual Western Java ready meal you should know is Karedok.Yes, if you like vegetablesalads at western restaurants, this dish is almost identical.The ingredients in it are made up of different vegetables equally, only a category of vegetables different from salads.
If salads often use cheese, carrots, slices of sweet corn, as well as tomatoes, as opposed to karedok. This traditional cuisine from the West Java region has fresh vegetables in the form of cucumbers, long beans, cheese, cheese, cheese, leaves, and even round-shaped cheese. All served fresh and cut into pieces.
If salad uses makeup such as olive oil or masonnao, the karedok uses nuts made from natural ingredients as well, as well as peanuts that have been boiled, soil edible together with five slices of beans, cayenne to taste, as well as eight seeds of long sauce. It also wears a slice of brown sugar.
To make the flavor more stable, the bubuhi is cooked with salt, as well as pieces of pomegranate. If you like a bit of citrus fragrance, let it juice and knuckle parts. Mix while purifying the spice until it is distributed equally. If distributed smoothly, add water as necessary to make it wrinkle.
Now, one in five dishes ready to eat as usual of West Java has been completed and Karedok is ready to serve by pouring delicious and aromatic peanut juice on it. Delicious, healthy, practical as well . What are you waiting for? it’s your skin to try.
Seblak Spicy Crackers Are All-Around Favorite Snacks
Another traditional dish that is less easy in the recipe and comes from Western Java is seblak crackers. If you normally eat crackers with crispy texture, seblak makes the unique flavor of the crackers by adding spicy soap when served. Even if it sounds unfamiliar, if you try it, you will definitely be addicted.
The ingredients contained in one of the five recipes for the commonly eaten foods of Western Java are not only crackers, but you can also add other ingredients such as meatballs, slices sausage, eggs, and even pieces of chicken feet with perfume and soft; of course they are very tasty in flavor.
The strategy makes it very easy too. First, you have to prepare the main ingredients of the seblak, which are the crackers you wet in the water. Then, you can start making seblak season with cheese and cheese, four and three seeds each, then some cayenne pepper.
The amount of cayenne is only adapted to your taste. It also wore six long curly peppers, pieces of leeks. Add water and cook to boil. It also addscrambled eggs and mixed with salt, pomegranate, and also powdered broth and granulated sugar. Taste correction as needed.
If it starts to boil, you can start wearing crackers you’ve wet before, then cut the meat or sausages according to the taste. If you want vegetables, you can also wear a piece of cabbage. Cook until everything is cooked, and hydrate while it is still hot. The fragrance must be tempted several times.
Nasi Tutug Oncom Kunci uukfull stomach
The five recipes for the normally prepared western Java dishes are truly different, one of the most desirable recipes is of course the food menu this time, is the oncom rice tutug.The heavy food this time has truly demonstrated the identity of The West Java.Part of the rice, mixed with oncom which is fragrant, delicious, and delicious.
This time the food is very suitable to eat at lunch or dinner. The manufacturing process itself is not difficult. First, prepare two boxes of oncom and then crush it using the fork into the rough scramble. Prepare only five cheese sauces and two seeds each.
To add to the fragrant flavor, add five slices of cheese and there are five more fresh red berries, half an inch, a sauce that burns half the sugar, then salt and sugar as desired. Puree until all spices are stirred well except oncom.
If it is smooth, mix tornoncom together with a good spice, then stir or burn oncom until cooked and slightly dried. Prepare warm rice, mix in and white rice together until promptly distributed. Oncom tutug rice is ready to eat while still smoking.
The Legendary Homemade Gejrot Tofu
The fourth of the five dishes ready to continue to eat as usual of Western Java is the gejrot tofu recipe.You’re certainly no stranger to hearing the following special foods, because you can easily find them at roadside vendors in the afternoon to evening.In addition to filling, this dish is delicious.
A combination of pearls, salt, and also sweet, as well as delicious, flavorful fragrances from soap gejrot tofu plenty of make the tongue of the consumerss. The distinctive tofu is also a soft rhombic piece that can also fill your buzzing stomach. Who would have thought that the supplements for making this meal were easy and practical.
You just want to make the beans by grinding the cheese and white as well as green to smooth the pepper cayenne. Then pour the sugar-brown solution, then have the beans, then bring it to a boil, plus salt and water on top of the previously destroyed season.
Prepare and cut tofu pong in squares, as well as rhombic, and pour the gejrot tofu on top. Don’t forget before serving and enjoying it, also sprinkle crackers for toppings to add texture. Gejrot tofu is ready to serve.
Liwet Rice originally from West Java
The last of the five recipes for the normally ready-to-eat dish of West Java is wheat; who will withstand the temptation of delicious bread by adding fresh salmon and petai fish in it? Of course, in order to be able to enjoy, you can make this food yourself.
The method is as simple as cooking ordinary rice. It’s just that, you need to add some spices such as thin tomatoes, cayenne, lemon acid, bay leaves, fried anchovies, margarine, sprinkle of salt, fresh petai pieces and water to taste.
Cook in an electric rice cooker and wait to cook. Liverpool rice can enjoy the side dishes you already enjoy. Well, those are five recipes for west Java’s normal lyrical ready meals that you can easily treat at home.