Hello everyone,
Indonesia is a country that has many regions, many provinces with various tribes and traditions. That is what makes this country unique, makes this country a complex unit.
What proves that this country has various traditions, one of which is poured in the form of food, various types of special food in each region makes Indonesia have a lot of traditional food, from Sabang to Merauke.
Well, this time I want to introduce a traditional food from a city on the island of Java. Bandung is a city with many traditions, dominated by the Sundanese who are famous for their delicious, spicy, sweet and various dishes. For the people of West Java, the name colenak is very familiar, a food made from tapai cassava smeared with coconut palm sugar.
Colenak went global because it was made by a man named Murdi who introduced this food menu at the Asian-African Conference in 1955, then it became a specialty of the city of Bandung because of his persistence in introducing this dish. Not only that, colenak is a special food for the city of Bandung and is well known throughout Indonesia.
I have never tried the colenak made by Mr. Mardi, because I have never had the opportunity to visit the city of Bandung, the distance between Medan and Bandung is very far, hopefully in the future I can go there soon and try the original Bandung colenak.
Because of a social media influencer post, I was really curious about the colenak taste. Immediately I looked for some colenak recipe references. Wait, colenak turns out to be a simple dish to make at home. I tried to make colenak to quell my curiosity.
To make colenak, there are several ingredients that will be used, apart from that, always follow step by step in making colenak, use quality ingredients, Hivers!
Ingredients;
- 500 gr tapai cassava
- 200 gr of grated coconut
- 100 gr palm sugar
- A pinch of salt
- Pandan leaves
How to make colenak;
- Put the grated coconut into the non-stick wok pan, then cook over low heat for 5 minutes.
- Then, add pandan leaves, palm sugar and a pinch of salt, cook until the coconut palm sugar is mixed evenly and the water content is reduced.
- Form a cup from a banana leaf, use the steps as shown below;
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- Bake the tapai over the wok pan, until just browned.
- Put it in a banana leaf cup, then add coconut palm sugar topping on top.
- Serve colenak while warm.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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