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Indonesian Traditional Snack Shop, selling Cuanki, Batagor, Rissole, and Rendang.

  • Batagor, an abbreviation of Bakso Tahu Goreng (Fried Tofu Meatball), is an iconic food from Sundanese culture and quite popular in South East Asia. Batagor consist of fried fish dumpling and served with sweet or spicy peanut sauce. Various type of fish can be used to make Batagor, but usually minced tenggiri (spanish mackerel) is the common one. After being minced, the fish is made into a paste then stuffed into a tofu, then deep-fried in palm oil.
  • Cuanki, is an iconic food from Bandung that made from fish, beef, tapioca flour, and other flavor enhancers served with a strong broth containing meatballs, fried or boiled tofu, added with a sprinkling of fried onions and celery leaves. Cuanki is a type of dry Siomay ; an Indonesian version of steamed fish dumpling. There are many similarities between Cuanki, Siomay, and Batagor, since they are all basically fish-based dish. However, the main difference between them is on how they are cooked. Cuanki is boiled, Siomay is steamed, and Batagor is fried. All of them are delicious food and certainly a must-have when visiting Bandung. 
  • Rendang, is a rich meat dish that has been slow cooked and braised in a coconut milk and seasoned with a herb and spice mixture over a period of several hours until the liquids evaporate, and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours. It originated from the Minangkabau region in West Sumatra, Indonesia and has been since spread across Indonesian cuisine and even to the neighbouring Southeast Asian countries. As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Lebaran (Eid al-Fitr and Eid al-Adha). Beside officially recognised as one of Indonesia’s national dishes, Rendang also well-known in the west. On 14th April 2021, CNN highlighted Rendang in 11th spot as World’s 50s Best Food. 

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