Tahu Sumedang

Starting from the creativity that is owned by the wife Ongkino, which was since the beginning as the person who first had the idea to produce Tou Fu (of Chinese, Hokkien "tau hu", which means the same) which gradually becomes changed its name to "Tahu".

Year after year, along with his beloved wife Ongkino continue to cultivate their business until around the year 1917 their only child Bung Ong Keng followed his parents to the ground Sumedang. Bung Keng and continue the business his parents that they choose to return to their homeland in Hokkien, People's Republic of China.

Through the generations over

Typical food Betawi

At this opportunity I will give information about typical food betawi.Typical food average Bekasi there are similarities with Jakarta and regional Pasundan, for example Cakes Geplak, Dodo and Sagon which also existed in Jakarta. Then glutinous rice crispies and money cake (a kind of wheat crackers), which also exist in the region Pasundan.

Maybe that can truly be said Typical Bekasi food is vegetable cork cork Pucung namely vegetable fish from the black-colored heron (kluwak) commonly known as a spice rawon. If rawon using meat, vegetables, fish cork cork heron use. At first glance look similar

Typical food Bandung Indonesian

Siomay

Bandung specialties shaft is made of flour and fish,
flavored and then steamed, and served
or eaten with boiled eggs, cabbage, tofu,
potatoes and mixed with peanut sauce,
that have been embellished, almost equal to spice peanut sauce Batagor.
These dumplings are in some restaurants,
stalls and street hawkers in the city of Bandung.