SUMEDANG TOFU

Sumedang Tofu was made from this soybean very famous, had the specific characteristics of his form of the very small box, and tasted deliciuos and crispy. Apart from for the side dish, Sumedang tofu agreed as the friend’s loyal snack during in the trip.
The Sumedang name was taken from the area of the food origin the first time being produced, namely the Sumedang Regency that was located, 45 kilometer next east the Bandung City, the West Javanese capital of the Province.
When want to bought Sumedang tofu, might not very distant came to the Sumedang City, Because now many sellers go out entered the village in several cities in Java, like Jakarta, Surabaya, Semarang, yogyakarta or Cirebon. Moreover almost in each bus terminal and the station of the train could be met the traveling salesmen of Sumedang tofu.
In general the traveling salesman sold tofu by means of being packed in plastic coutained 10 seeds tofu that had cooked and been ready to be eaten. His price was relatively cheap 1.000 per the pocket. The slice tofu small boxes as big as thumb of the adult, one seed immediately could digest. Delicious and crispy. Usually in the pocket of plastic were enclosed two to three raw chili seeds and a little salt.
The specific characteristics of form and the feeling tofu this Sumedang that distinguished him with tofu from the other area. The matter that delivered the Sumedang name famous all the countries.
The process of the production Sumedang tofu far was not different to the production tofu from the other area. At first the soybean was soaked during two hours were afterwards rolled. The soybean that has been soft that mixed water and was stirred. Further was boiled approximately 5 minutes by making use of fire that quite hot. The batter was furthemore poured in the barrel and was given the seed, was afterwards put into the edition or was pressed for 3 minutes. Tofu had been aneen ready to be marketed.
THE TIONGKOK EXPATRIATE
Overturned by fame tofu this Sumedang origin had the history trip that quit long. The initiator of the idea of the production Sumedang tofu the first time was a Hokian origin expatriate, the Tiongkok mainland ( China ) was named Ong Kino. He left this native village left home to the Sundanese land to pitfate.
Ong Kino began selling efforts of the chip of the pith from cassava at the edge of the road. As the strong businessman and persevering from the switching chip of cassava to tofu. “ His origin grandfather sold chip of the pith was made from cassava at the edge of the road and in 1917 begin made tofu,” said Ong Kim’s shark alias Ukim ( 64 ) the Ong Kino grandchild.
Ong Kino diligently produced tofu although the soybean raw material very limited because allocated by the Japanese government at that time had the power in Indonesia. The limitations and equipment of the raw material that very simple, so as the production tofu Ong Kino still a little. His marketing was then limited in the market and the village around his house that up until now is occupied by the Ukim family in the Road on April 11 the number 53 in the Sumedang city ( previously was named the Road of the field of the bat, the Kaler city District ).
According to the Ukim story, when his grandfather arrived in Sumedang, the city situation was still being quiet. It did not yet have the praved road and did not yet have public transport. The inhabitant’s house at that point was still having the shape of the stage and the Sumedang city did not yet wake up as is now the case. Owing to Ong Kino perseverence, the production of tofu went flowing although with all of his limitations. The mill at that time is still using the stone, unlike now has used the machine.
Entered in 1955 the production of tofu Ong Kino experienced the progress quite fast since oplet entered the Sumedang city. The area of the sale widened to the terminal and the other area outside the Sumedang city. When efforts to know him began to be developing Ong Kino felt Ong kino has been tired and handed over these efforts to his child was named Ong Bung keng ( 1901-1993 ). Ong Kino came home to Hokian chose to finish his life in his birth village.
On the hands of Ong Bung keng, efforts of tofu then developing fast and succeeded in maintaining the special characteristics of tofu his product that was given the label Bung keng tofu ( took the name of Ong Bung keng ). The name Bung keng tofu has at that time begun to be know.
At the beginning the Ong Kino year cleared the production of tofu, the official’s Sumedang circle, including the Sumedang Regent was interested. They predicted tha Ong Kino efforts would advance. And true efforts of tofu that developing fast and became the pioneer Sumedang tofu that now famous. Ong Kino placed te business foundations for the Sumedang community. He gave the example in made good tofu.