Bandung Cuisine, West Java

Siomay
Siomay is a typical food from Bandung made of flour and fish leveling compound, given the seasoning and then steamed, and served or eaten with boiled eggs, cabbage, tofu, potatoes and mixed with peanut sauce, which has been flavored, almost the same with peanut sauce seasoning batagor. These dumplings are in some restaurants, stalls in the city of Bandung.


Colenak

People are good at creating food Bandung unique with a unique name as well. As with food made
from peuyeum (tape cassava) was burned on the charcoal which was then sprinkled with brown sugar sauce and grated coconut that is named colenak.

Peuyeum
Peuyeum or tape cassava is the typical food in Bandung, who has a sweet taste, slightly acid and aromatic alcohol. Peuyeum is made from fermented cassava. People often say the same with a tape peuyeum cassava, but actually there is a difference that is peuyeum drier than tape. This is because the difference in the process of manufacture and storage. Peuyeum with a good quality of peuyeum that smells, and feels good, sweet peroxy. Peuyeum can be found in a typical store souvenirs Bandung

Batagor
Batagor stands "bakso tahu goreng" or fried tofu meatballs, is know who is filled with a mixture of leveling compound (starch) and fish flesh tengiri. Friends eating batagor is made dumplings that also from a mixture of leveling compound (starch) and tengiri fish meat, but wrapped in dumpling skin. Both "dicocol" or dab eaten with peanut sauce and ketchup. This food can be found almost in some places that sell typical food in Bandung.

Surabi
Surabi or pancake is typical of Sundanese Food, shaped like pancakes but smaller and thicker, made from rice flour. Surabi burned by using traditional tools is furnace and a special mold from clay. Surabi has a lot of sense, with a sense of who is considered the most original characteristic is surabi Oncom Sunda