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4 Typical Cianjur Foods that Must Be Tasted While On Vacation There

Cianjur

Cianjur Regency offers a variety of special foods that can be used as souvenirs. There are four traditional Cianjur foods that must be tasted.

These traditional foods have survived to this day by maintaining taste and quality. Some choose to package it in a more contemporary way.

The following is a list of four typical Cianjur foods that still exist today:

1. Cianjur sweets

Hearing the word sweets that comes to mind is processed fruit that tastes sweet and fresh. When the level of tourist visits to Cianjur decreases due to the Cipularang toll road, these typical Cianjur souvenirs still exist and are loved by many people.

This typical Cianjur sweet shop is also widely spread and easy to find on the roadside, starting from the Ciranjang-Cianjur route, DR Muwardi, Jalan Raya Sukabumi, and the Cipanas-Puncak route.

The legendary Cianjur sweets. (Ismet Selamet/detikcom)

Not only sweets, each shop also sells typical Cianjur souvenirs such as tauco, as well as some snacks packaged in plastic.

Candied consists of three types, namely candied wet, half wet, and dry. Although the method of processing is different, the taste given remains the same, the sweet and fresh taste of the fruit, and the crunch of the fruit is also felt.

Generally, Cianjur sweets only consist of several types of fruit, such as mango, salak, nutmeg, and kedondong. But over time, innovations continue to be made, even now not only fruit that is processed into sweets, vegetables such as carrots, tomatoes, cucumbers, bitter melon, and chilies are processed into this sweet taste.

2. Bread Dawegan (Rogan)

Rogan is also one of the many typical Cianjur foods that still exist. The culinary that has become popular since a few years ago is Rogan, which stands for the main raw materials for this sweet dish, namely bread and dawegan or young coconut.

Rogan soup has a unique taste, savory and fresh young coconut water mixed with the sweetness of bread and sweetened condensed milk into a rich blend of flavors. Not to forget, the kolang-kaling and green beans in the Rogan soup also complement this culinary dish.

Cianjur traditional foodDawegan bread, traditional Cianjur food. (Ismet Selamet/detikcom)

Not only in terms of taste, the distinctive aroma of banana leaves in gravy and banana leaves that are used as culinary wrappers containing traditional Cianjur foods are perfect.

The process of making Rogan soup is quite simple, all the ingredients are put in a banana wrapper, then put in the coconut milk sauce mixed with sweetened condensed milk.

After being wrapped tightly, then Rogan is put in a pan to be steamed for 20 minutes. After it feels ripe and the banana saung turns into a resident, Rogan can be removed and served.

3. Geco (Toge Tauco)

Many people may already be familiar with Bogor’s typical fried bean sprouts. But not many know that in Cianjur Regency there is also a legendary food that is similar but not the same. The name of this typical Cianjur food is Geco, a processed food that combines boiled bean sprouts and this tauco sauce.

Cianjur traditional foodGaco, a traditional Cianjur food (Ismet Selamet/detikcom)

The name Geco is taken from the main basic ingredients, namely bean sprouts or bean sprouts and tauco.

Iding Jaenudin (60), is one of several Geco sellers who still survive today. The blue cart in front of one of the shops near the Great Mosque of Cianjur is never empty of buyers.

Iding said that this typical Cianjur food was very popular in the 1960s and 1990s.

“This Geco has been around since 1947, but became popular in 1960. From parents to children, the snacks are Geco. At first glance, this Geco is similar to fried bean sprouts, but it’s the tauco seasoning that sets it apart. The unique taste of the tauco is what makes this Geco popular,” said Iding.

He explained that to serve this food, first the main ingredient, namely sprouts, was boiled for about 5 minutes on a special face filled with a little water. Once cooked, the bean sprouts are removed and stored on a banana leaf instead of a plate or bowl.

In addition, slices of diamond, tofu, and tempeh are then arranged on top. As a complement and also a differentiator with fried bean sprouts, Aci noodles or also known as Golosor noodles were added.

Not high and most importantly, the tauco sauce that has been mixed with other herbs and spices is sent on top with a little palm vinegar added.

Sweet, sour, savory flavors are the perfect combination. Makes the tongue so pampered. And for spicy lovers, you can add red chili sauce.

4. Tauco

Cianjur Regency, West Java is known as Tauco City. Not without reason, the name Tauco is still attached because Cianjur is a producer of cooking spices from fermented soybeans. Even Tauco Cianjur is famous to various regions in Indonesia.

Even since 2017, if we stop by in Cianjur, we can see a strong Tauco monument standing at the intersection of Dr Muwardi Street and Hos Cokroaminoto Street, Cianjur.

Tauco is also easy to find, from gift shops, to terminals where sellers sell tauco to inter-city or inter-provincial bus passengers.

Tauco Cap Meong Mrs. TasmaTauco Cap Meong Ny Tasma, typical of Cianjur. (Ismet Slamet/detikcom)

There are several tauco producers who have survived from the past until now. One of them is Tauco Cap Meong, which was founded by Mrs. Tasma in 1880. The production of Tauco Mrs. Tasma has even been passed on from generation to generation.

Frank Tasma, the fourth generation successor and manager of Tauco Cap Meong explained that the process of making tauco is quite long. Starting from sorting soybean granules, washing, boiling for 5-6 hours, drying in half dry, fermenting for three days, then soaking in salt water to dry for about 10 days.

After the soaking and drying process is complete, the tauco that has settled will be put in an aluminum container.

But next, the tauco material was included in the mainstay place, namely a 100-year-old original Chinese jar that has been used since the start of the tauco business. In the jar, the tauco is stored for the next 3 months or so for a better taste.

There is no secret recipe at all, what is clear is that Tauco Nyonya Tasma just retains the taste and cooking process as before.

“We have always maintained the traditional way of processing to maintain the taste,” he said.

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