Rice Jamblang, Traditional rice dish in Cirebon, Indonesia.
Rice Jamblang is a rice dish from Cirebon that combines steamed rice with teak leaves, shrimp paste, garlic, onions, and spicy sauce. The layers of these ingredients blend together during cooking, creating a cohesive mixture with balanced flavors throughout.
The dish emerged in West Java as a regional specialty, shaped by agricultural traditions and trade influences of the coastal area. Over generations it became embedded in local food culture while remaining tied to the ingredients available in the region.
The preparation of this dish is woven into daily life in Cirebon, where it appears at family gatherings and informal meals throughout the year. It is typically served alongside local accompaniments like fried tempeh and fresh vegetables, reflecting how the region's food culture operates.
You can find this dish at numerous food stalls and traditional markets throughout Cirebon, with the highest concentration in the city center. It tastes best when freshly prepared, so visiting in the morning when vendors are finishing their cooking offers the best experience.
The dish is traditionally wrapped in teak leaves before steaming, which infuses the rice with an earthy aroma. This cooking method sets it apart from other regional rice preparations and gives it a distinctive taste that lingers.
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