Seven Favorite and Recommended Typical Foods from Banten
- U-Report
VoxPop – Indonesia is a rich country in culture and typical food from each region. One area that has a variety of typical foods is Banten. Banten Province is not only famous for its beach tourism, but also for culinary tourism.
Banten has many typical foods that are famous for being delicious and recommended by many people. The unique taste of the selected spices makes this Banten special food special. So, here are some of the famous and favorite Banten specialties.
1. Pecak Bandeng
Pecak Bandeng
Pecak Bandeng is one of the typical foods of Banten. This typical Banten food is made of two main ingredients, namely pecak and bandeng. Pecak Bandeng has a spicy and savory taste.
Pecak is the name of chili sauce with lime wedges. The taste is spicy and fresh, mixed with salted bandeng. This food is also often seasoned with spices typical of Banten. Enjoy the pecak bandeng is complete with warm white rice.
2. Sumsum Grilled Rice
Nasi bakar.
- U-Report
Sumsum marrow grilled or local people known as Nasi Bakar Sumsum is one of the typical foods from Banten and this dish is famous for being a symbol of the people of Banten.
Making Sumsum grilled rice requires beef bone marrow rice, vegetable oil, lemongrass, banana leaves, and other ingredients. Then, grilled rice wrapped in banana leaves.
The texture of the melted bone marrow seeps into the rice, and the various spices make it even more savory and delicious. The fragrant aroma of spices has a spicy taste that will make people addicted.
3. Bintul Sticky Rice
Penjual ketan bintul di Serang, Banten.
- VoxPop.co.id/Yandi Deslatama
Bintul sticky rice is typical sticky rice from Banten. As the name suggests, the main raw material for making sticky rice is glutinous rice. Then, the sticky rice is pounded and usually added seasoning in the form of salt and sugar according to taste.
Then, place the mashed glutinous rice on a tray lined with coconut leaves. Let stand until cold, then eat together serundeng. Serundeng comes from coconut that is cooked and roasted. Before that, the coconut must be ground until smooth so it doesn't clump when cooked.
