Discover a variety of mouth-watering West Javanese specialties, from Nasi Liwet, Batagor, to Pepes Ikan. Sundanese cuisine with fresh flavors and natural spices!
West Java, known for its natural beauty and rich Sundanese culture, also has a variety of mouth-watering traditional foods. Sundanese cuisine, which is identical with its fresh taste and natural spices, is one of the main attractions for culinary lovers.
With a combination of simple spices and distinctive presentation, West Javanese foods have succeeded in captivating the tongues of not only local people, but also tourists from all over.
Here are some Typical West Javanese Culinary delights that are worth trying:
1. Liwet Rice

Nasi liwet is one of the traditional foods often found in West Java, especially in the Solo and Cirebon areas. This food is made from rice cooked with coconut milk and spices such as lemongrass, bay leaves, and galangal, giving it a fragrant aroma and savory taste.
Usually, nasi liwet is served with side dishes such as fried chicken, salted fish, tofu, tempeh, and chili paste. One of the characteristics of serving nasi liwet is that it is served on banana leaves, which adds a traditional impression and enhances the aroma of this dish.
2. Batagor
Batagor, short for bakso tahu goreng, is a popular street food throughout Indonesia, but originally comes from Bandung, West Java. Batagor consists of fish meatballs wrapped in tofu, then fried until crispy and served with a savory and spicy peanut sauce.
In addition, there is also a variant of batagor with siomay fried in the same way. This food is perfect to eat as a snack or light meal in the afternoon. Its savory taste with a crispy texture on the outside and soft on the inside makes batagor a favorite of many people.
3. Karedok
Karedok is one of Sundanese specialties that is similar to gado-gado, but the ingredients used are all raw. Karedok is made from a mixture of fresh vegetables such as long beans, bean sprouts, cabbage, cucumber, and eggplant.
The vegetables are then doused with peanut sauce made from peanuts, chilies, brown sugar, and tamarind water.
The fresh taste of raw vegetables combined with the spicy and sweet peanut sauce creates a distinctive sensation on the tongue. Karedok is often served as an appetizer or side dish with rice.
4. Lotek

Lotek is a typical West Javanese food that is also similar to gado-gado, but the difference lies in the thicker peanut sauce and sweeter taste. Lotek usually uses boiled vegetables such as spinach, long beans, bean sprouts, and chayote, which are then mixed with peanut sauce.
Usually, lotek is served with lontong or ketupat. The dominant sweet and spicy taste of lotek peanut sauce provides a unique taste that is different from other similar foods. Lotek is often a daily food for Sundanese people because it is practical and nutritious.
5. Soto Bandung
Soto Bandung is a variant of soto typical of West Java which is characterized by clear broth with sliced beef and radish as its main ingredients. This soto is also usually added with fried soybeans which give it a savory taste and a distinctive crunchy texture.
The soto Bandung broth itself is made from beef broth that is boiled for a long time, resulting in a rich and deep flavor.
Usually soto Bandung is served with warm white rice, chili sauce, and lime to provide freshness to the dish. Soto Bandung is a favorite of many people because of its simplicity that remains rich in flavor.
6. Comb

Combro, an abbreviation of “oncom di jero” (oncom inside), is a typical West Javanese food made from grated cassava filled with oncom, then fried until crispy.
Oncom used as combro filling is usually sauteed first with chili, garlic and shallot spices, giving it a spicy and savory taste.
Combro is usually served as a snack or light meal that is perfect to enjoy in the afternoon. This traditional snack is still widely sold in traditional markets in West Java, and is a favorite because of its unique taste and crunchy texture.
7. Shake Noodles

Mie kocok is one of Bandung’s signature dishes that is very popular among noodle lovers. This dish consists of yellow noodles served in a thick and savory beef broth, plus tender beef tendons.
Mie kocok is usually served with fresh bean sprouts, spring onions, and fried onions, and is given a squeeze of lime to give a fresh touch.
The deliciousness of mie kocok lies in its broth which is rich in flavor, as well as the chewy texture of the tendons that blend perfectly with the noodles. This food is perfect to enjoy during cold weather because the broth is warm and delicious.
8. Steamed Fish
Steamed fish is a typical West Javanese dish that is very popular among local people and tourists. This dish is made from fish seasoned with spices such as garlic, chili, basil, lemongrass, and lime leaves, then wrapped in banana leaves and steamed until cooked.
This steaming process allows the flavors of the spices to penetrate perfectly into the fish, resulting in a very delicious and aromatic taste. Steamed fish is usually served with warm rice and chili sauce, creating a combination of spicy, savory, and fresh flavors.
Conclusion
West Javanese cuisine offers a variety of unique and appetizing flavors. With the use of fresh ingredients, distinctive spices, and traditional cooking techniques that are rich in flavor, West Javanese cuisine has succeeded in captivating the hearts of many people.
From snacks such as combro to heavy dishes such as nasi liwet and mie kocok, West Javanese cuisine is always a favorite on the dining table and in various culinary tourism spots.
For those of you who want to taste the deliciousness of Indonesian cuisine, don’t miss the opportunity to taste a variety of mouth-watering Sundanese Culinary delights.