ES OYEN

Have you ever heard of ice oyen? Maybe some of you who live in Bandung area are familiar with this one ice. Es Oyen is popular as a refreshing and legendary beverage.

Starting from the story of a friend who came from Bandung, she said that when we hear es oyen, it will recall us to the month of fasting. She said about the ingredients used to tell you about the taste that is delicious and there are distinctive aromas that arouse the taste.Are you curious about what kind and taste of es oyen is? The ice is arguably a variation of mixed ice and is almost similar to the Shanghai ice.What is almost mandatory and the hallmark of es oyen is a jack fruit that will give the flavor and aroma that is typical of this drink. Here are the ingredients we need to make es oyen Bandung.

INGREDIENTS:

•     100 gr pacar cina/mutiara, boiled
•     100 gr jelly, diced
•     100 gr tape singkong, diced
•     100 gr kolang-kaling, diced
•     100 gr melon, diced
•     100 gr cantaloupe, diced
•     100 gr jackfruit, diced
•     1 pound avocado, scrape the flesh
•     1 pound young coconut, scrape the flesh
•     Sweetened condensed milk to taste
•     Shaved ice or ice cubes to taste

SYRUP MATERIALS:

•     250 gr sugar
•     400 ml of water
•     2 lbr leaves pandan fragrance
•     2 btr jack fruit, cut into pieces 
  

STEPS:

1. First, we need to make the syrup first. How to unite all the ingredients into the pan and boil it while stirring until boiling and completely dissolved sugar. Cook for a while and lift, chill. The addition of jack fruit and pandan leaves for syrup to be fragrant and has a distinctive aroma that arouse the taste. 
2. Second, prepare a serving bowl, enter the ingredients ranging from young coconut, jelly, cassava tape, fro, melon, cantaloupe, jack fruit, avocado and pacar cina/mutiara and mixture of all materials according to their creations each let look beautiful. 
3. Next, add shaved ice or ice cube slices. 
4. Then, flush with sugar syrup and add sweetened condensed milk over it. 
5. Finally, Es oyen typical Bandung ready to be enjoyed (for 10 portions).

So, it is easy, isn't it? Good luck and hopefully this will be useful for all of us! See you...

RUJAK CUKA/ASINAN KHAS BANDUNG

 RUJAK CUKA/ASINAN KHAS BANDUNG

One of well-known Indonesian culinary is rujak, which comes from some regions such as Bandung, Bogor, Jakarta, East Java, and etc. In this special occasion, what I wanna highlight is rujak cuka/asinan khas Bandung. This menu is usually served as the additional menu in fastbreaking time. 

In Bandung, this rujak is very popular, and has some variants, i.e. rujak cuka/asinan with vegetable or fruit, or both,  as the main ingredient, which can be found easily, or if it’s difficult to find, we can replace them with another vegetable and fruit. Rujak Cuka is sour, spicy and little bit sweet food, in which it used acid/vinegar in its making proccess.  It is usually served with fried peanut and cracker. Basically, it is nearly the same with rujak in general, the diference is just in the making process.

 

Well, to make it clear, let’s get down to the recipe or how to make Rujak Cuka/Asinan Khas Bandung.

Ingredients:

• ·         ½ cabbage
• ·         Beansprout (yay/nay)
• ·         1 pineapple (medium)
• ·         2 jicamas/apples
• ·         2 cucumbers (small)
• ·         1 young mango (big)
• ·         6pcs rose apple

• ·         200gr fried peanut
• ·         5pcs red chillies
• ·         Sugar
• ·         Salt
• ·         Acid/vinegar
• ·         Boiled water

Steps:

1. Blend fried peanuts together with chili.
2. Wash cabbage and thinly sliced.
3. Wash the beansprout. Split cucumber into 2 then thinly sliced.
4. Cut jicama, pineapple, and rose apple shaped box. Cut the mango-shaped matches
5. Mix the ingredients together. Then add the spice fine. Stir until spice evenly add a little water. Pour 1/2 tablespoon salt and sugar to taste.
6. After that pour 4 spoon vinegar stir back until blended. Taste and Rujak Cuka/Asinan Khas Bandung is ready to serve.
7. You can add some fried peanut as the topping according to taste.