Sundanese cuisine (Indonesian:Hidangan Sunda;Sundanese:ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ,romanized: Asakan Sunda) is the cuisine of theSundanese people ofWestern Java, andBanten,Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famouslalab eaten withsambal and alsokaredok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry ofMinangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.
Sambalterasi is the most important and the most commoncondiment in Sundanese cuisine, and eaten together with lalab or friedtofu andtempeh.Sayur Asem vegetabletamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup isSoto Bandung, a soup of beef and daikon radish, andmie kocok noodle soup with beef meat andkikil.
Oncom, a popular fermented ingredient in Sundanese cuisine
Fresh water fishes such ascarp,gourami,tilapia andcatfish are usually either beingbakar (grilled) orgoreng (deep fried) and usually served with sambal or sweetsoy sauce. Sundanese people has developed fondness forsalted seafoods. Various fried salted fishes,anchovy, and saltedcuttlefish is popular in Sundanese daily diet. Thepais orpepes cooking method that employsbanana leaf as the wrapper of food is also common in Sundanese cuisine. Among other,pais lauk emas or carp fish pepes is among the favourite pepes dishes.
Chicken are usually either fried or grilled, also served with sambal or sweet soy sauce.Bakakak hayam is Sundanese styleayam bakar (grilled chicken). Sometimes chicken also can be made as pepes or soup. Meats such asbeef,water buffalo,lamb,mutton, orgoat can be marinated with the mixture of spices andcoconut sugar and fried to make theempal gepuk sweet fried meat, sprinkled with friedshallots. Beef andpotato sometimes are stewed in sweet soy sauce and spices assemur daging. Cowliver andjengkol stinky bean also can be made assemur as well. Goat, mutton, and lamb meat also can be made assatay in Sundanese style, such assate maranggi.Gulai kambing (lamb curry), andempal gentong goat meat andoffalcurry is also popular soup.
IfJavanese has developed their fondness fortempeh, Sundanese has developed the fondness foroncom instead, both are fermented products but with different kind offungi andbeans; tempeh is fromsoy beans while oncom is frompeanuts. Sundanese has developed the fermentation method to create distinct foodstuffs. Fermentation was employed either for making fermented food such as oncom, making sauce such astauco (adopted fromChinese Indonesian cuisine), or sweet snack foods such aspeuyeum which aretapai made fromrice orcassava.
A Sundanesewarung foodstall, displaying foods on table
In Sundanese cuisine establishments, it is common to eat with one's hands. They usually servekobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl are used to wash one's hands before and after eating.
Sundanese traditional restaurants may feature a traditional dining style calledlesehan; where one eats on the floor, sitting on a straw or bamboo mat. The dishes may be served on a short legged table or served on the mat. This dining style is quite similar with the Japanese traditionaltatami style. The Sundanese traditional restaurants in rural villages may also feature asaung style restaurant. Which features several small eating pavilions that might be built near or over fresh water fish ponds. The fish ponds typically contain live fresh water fish such as carp and gourami, that can be selected and ordered by customers to be freshly cooked.
Sundanesesaung bamboo pavilion restaurant.An example of Sundanese dishes inlesehan (seated on mat) style, which includessate kambing (muttonsatay),gurame bakar,karedok, steamed rice,lalab andsambal.
In popular Indonesian culture, Sundanese restaurants can often be easily distinguished by containing the name"Kuring", thus led to the terms "Kuring"-food or "Kuring"-restaurant. However this name is rather misleading, since in theSundanese language the wordKuring is a common and colloquial, yet rather coarse form which refers to the first-person singular personal pronoun ("I" or "me"), and as the possessive adjective ("my"). This naming trend was led by restaurants that tried to imitate the famous Sundanese restaurantLembur Kuring (Sundanese: "My Home Village"). Some examples of famous Sundanese restaurants are Ampera, Boboko, Bumbu Desa, Ciganea, Dapur Sunda, Laksana, Lembur Kuring, Mang Engking, Mang Kabayan, Ma' Uneh, Ponyo, Sari Kuring, Saung Kuring, Sindang Reret and Talaga Sampireun.
Nasi timbel, refers to the style of cooking where one wraps cooked hot steamed rice in abanana leaf. The heat of the hot-cooked rice contacts the banana leaf and produces a unique aroma. It is made in ways similar to that of makinglontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side-dishes like fried chicken, duck, pigeon, empal gepuk, jambal roti, tahu, tempeh, sayur asem, or with lalab and sambal. Nasi timbel later evolved tonasi bakar.
Nasi liwet Sunda, a “one pot” dish consisting of rice, and seasoned with spices like galangal, lemon grass, and Indonesian bay leaves. To further enhance the flavour, usually parts of a salted fish added as well.[1]
Nasi tutug oncom, or hot steamed rice is usually mixed with roasted oncom, shallots, andkencur, and is typically served withkrupuk, sambal terasi, and anchovy.
Lalab, raw vegetables with sambal
Lalab: raw vegetable salad usually eaten withsambal
Oncom: a type of fermented food similar totempeh. Oncom can be fried, made into “pepes” or stir fried with vegetables such asUlukutek Leunca (Solanum nigrum) orOncom Peuteuy (greenstink bean).
Tumis Tauco: vegetables stir fried with fermented soybean paste sauce. Tauco is similar to Japanesemiso paste.
VariousPepes: pepes refers to a cooking method which employs a banana leaf wrapper. Various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted egg, etc. The most famous recipe isPais Lauk Emas (carp fish pepes).
VariousIkan bakar: literally means "grilled fish", served with a sweetsoy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish.
Gurame goreng kipas
VariousIkan goreng: literally means "fried fish". It is served with sweet soy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish. The famous recipe isGurame goreng kipas, which is deep fried gourami with flesh spread like a fan.
Various Ikan Asin, orsalted fishes, which are mostly seafood dishes such aspeda,jambal,pari (rays),ikan asin bulu ayam,teri (anchovy), andcumi asin (cuttlefish); also fresh watergabus (snakehead).
Ladu: sweets made from part of fine sticky rice powder and part coarse roasted sticky rice grains, mixed with palm sugar then compacted; usually it has triangular cut.
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