Sundanese cuisine is the cuisine of
Sundanese people of West Java, Indonesia. It is
among one of the most popular food in Indonesia.
The Sundanese food is characterize with its freshness;
the famous lalab eaten with sambal and also karedok
demonstrate the Sundanese fondness for fresh raw
vegetables. Unlike the rich and spicy taste, filled
with coconut milk and curry of Minangkabau cuisine,
the Sundanese cuisine displays the simple and clear
taste; ranged from savoury salty, fresh sourness,
mild sweetness, to hot and spicy.
Sambal terasi is the most important and the most
common condiment in Sundanese cuisine, and eaten
together with lalab or fried tofu and tempeh. Sayur
Asem vegetable tamarind soup is probably the most
popular vegetable soup dish in Sundanese cuisine.
Another popular soup is Soto Bandung, a soup of
beef and daikon radish, and mie kocok noodle soup
with beef meat and kikil.
Fresh water fishes such as carp, gourami, tilapia
and catfish are usually either being bakar (grilled)
or goreng (deep fried) and usually served with sambal
or sweet soy sauce. Sundanese people has developed
fondness for salted seafoods. Various fried salted
fishes, anchovy, and salted cuttlefish is popular
in Sundanese daily diet. The pais or pepes cooking
method that employs banana 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 style grilled chicken. Sometimes chicken
also can be made as pepes or soup. Meats such as
beef, water buffalo, lamb, or goat can be marinated
with the mixture of spices and coconut sugar and
fried to make the empal gepuk sweet fried meat,
sprinkled with fried shallots. Beef and potato sometimes
stewed in sweet soy sauce and spices as semur daging.
Cow liver and jengkol stinky bean also can be made
as semur as well. Goat and lamb meat also can be
made as satay in Sundanese style, such as sate maranggi.
Gulai kambing and empal gentong goat meat and offal
curry is also popular soup.
If Javanese has developed their fondness for tempeh,
Sundanese has developed the fondness for oncom instead,
both are fermented products but with different kind
of fungi and beans; tempeh is from soy beans while
oncom is from peanuts. Sundanese has developed the
fermentation method to create distinct foodstuffs.
Fermentation was employed either for making fermented
food such as oncom, making sauce such as tauco (adopted
from Chinese Indonesian cuisine), or sweet snack
foods such as peuyeum which are tapai made from
rice or cassava.
Lalap or Lalapan, raw vegetables salad usually eaten