Batagor
Siomay
Karedok
Indulge in the delicious local cuisine that Bandung has to offer. From street food stalls to upscale restaurants, you can savor a variety of flavors, including traditional Sundanese dishes and international cuisine. Don’t miss trying local specialties like batagor, siomay, and karedok
Batagor is a typical Bandung snack that is now known in almost all parts of Indonesia.
In general, batagor is made from softened tofu stuffed with a batter made from mackerel and tapioca flour and then shaped into a ball that is fried in hot oil for a few minutes until it cooked.
Siomay is an Indonesian steamed fish dumpling with vegetables served in peanut sauce.
It is from tenggiri fish, sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay dishes. Other complements to siomay include steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is often cut into bite-size pieces and topped with peanut sauce, sweet soy sauce, chili sauce, and a dash of lime juice
Karedok is a raw vegetable salad in peanut sauce It traditionally includes longbeans, cucumbers, bean sprouts, cabbage, legumes, lemon basil, chayotes and small green eggplant, covered in peanut sauce dressing
Many peanut seasoning for karedok are made and sold. A dressing for this salad may include: Red pepper, ginger, bird’s eye chili, greater galangal, fried peanuts, brackish water, palm sugar, salt, terasi (a condiment made from pounded and fermented shrimp), hot water, and white pepper.
International Cuisine
In addition to traditional food, Bandung also provides many culinary options that adopt culinary from other countries such as [1, 2] Bakmi Feng, [3] Emperano Pizza, [4] Sai Ramen, [5] Sembilan Ayam Dimsum. The diversity of culinary in Bandung is a special attraction especially for culinary hunters.
