Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Cilok (short for “aci dicolok” = tapioca dough skewered with a stick) is Bandung’s ultimate street-food obsession and the undisputed king of West Javanese childhood snacks. Simple, cheap, and outrageously chewy.
Made from just tapioca starch, garlic, loads of black pepper, salt, and a little broth, the dough is rolled into ping-pong-sized balls and boiled until they float—emerging translucent and insanely bouncy, like oversized tapioca pearls with extra spring.
Two classic ways to eat:
- Dry/skewered: threaded onto bamboo sticks, then brushed with sweet-spicy peanut sauce, chili sauce, ketchup, and soy sauce, finished with scallions and fried shallots.
- Soup version: swimming in a hot, spicy peanut broth with fried tofu, bitter melon, and greens.
At IDR 5,000–12,000 for 5–10 pieces, it’s pocket-money food. Every afternoon in Bandung, school kids in uniforms swarm cilok carts like moths to a flame. Modern twists now include cheese-filled, barbecue, or Korean-gochujang versions, but nothing beats the original peppery, garlicky, “boing-boing” cilok that makes that satisfying squeak between your teeth. Pure childhood in every chewy bite.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
