Perkedel

Photo: anekaresepmasakan.info

Perkedel (meatball food) ingredient is essentially using potatoes. Boiled potatoes, then peel skin. After that, meatball pulverized with a given primary seasoning salt, onion and garlic. There also are mixing a few grains of eggs on potatoes when pulverized. After the pulverized so batter, batter is fried till now ripe. Now meatball meals ready to eat.

Meatball non-food snacks. Usually is part of the main food menu for breakfast, lunch, and dinner. Almost in all regions in Indonesia, meatball known by the public.

READ MORE....

Lotek

Lotek is a typical Sundanese food with raw materials of vegetable or vegetables that have been boiled, mixed with herbs / peanut sauce. Materials sauce or marinade consists of garlic, fried beans, palm sugar, shrimp paste, kencur, and for those who like Pedan added cayenne pepper to taste. Sometimes lotek added to the spice tempeh fried or boiled potatoes so that the ingredients into a lot. Lotek is usually served with crackers and fried onions added. There are add fried tofu. There is also the added rice or rice cake, it is meant to replace the main meal.

Lotek is almost equal to pecel or gado-gado. Only the process and the material is slightly different. However, typical Sundanese Lotek is food as described above. There is also the exact same food with Lotek, namely Karedok, it's just material for Karedok vegetables or vegetables are not boiled. Frequent mention is also oerang Lotek Karedok is raw.

Vegetables or vegetables that are often used as material for Lotek include long beans, squash, kale, touge, cabbage, beans. Basically, all the vegetables or vegetables commonly eaten by the Sundanese, can be used as material for Lotek.

READ MORE....

Karedok

For the Sundanese, are food Karedok three-quarter money with Lotek. The difference found in raw vegetables or cooked ingredients. When using raw vegetables, Meka called Karedok, whereas when using the vegetables are cooked, boiled, called lotek (see entry lotek).

Vegetables are often used to make Karedok among others:

     * Cucumber
     * bean sprouts
     * Col
     * Long Beans
     * basil leaves
     * Eggplant Vegetable

Karedok very precise when eaten in the daytime when the sun sting. Spicy enough, can refresh the body. Sanat also delicious when eaten Karedok with added crackers.

READ MORE....

Bandros

http://www.bandungreview.com

Bandros made ​​from rice flour mixed with shaved coconut, cooked in a special mold, a long row. Matter was burned on the coals of fire. Bandung Society Bandros very familiar, although no studies, of which the origin Bandros, because in other areas such as in East Java or in Jakarta, there is also a pitchman who sold Bandros.

In Bandung, Bandros known in two flavors, namely the white salty taste, then taste sweet reddish color. Along with the era of exploration of food, now many people who develop a sense of Bandros. Among them, there are add sauce, or sprinkle Bandros with serundeng or shredded.

READ MORE....