Sundanese cuisine

Not to be confused with Sudanese cuisine.

An example of Sundanese dishes in lesehan (seated on mat) style

Sundanese cuisine is the cuisine of the Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by 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, infused 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.

Ingredients

Oncom, a popular fermented ingredient in Sundanese cuisine.

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 ayam bakar (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.

Sundanese restaurant

A Sundanese warung foodstall, displaying foods on table.

In Sundanese cuisine establishments, it is common to eat with one's hands. They usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating.

Sundanese and Javanese traditional restaurant may feature a traditional dine style called lesehan; having a dine while seating on the floor covered with straw or bamboo mat. The dishes may be served on a short legged table or altogether served on the mat. This dine style is quite similar with Japanese traditional tatami dine style. The Sundanese traditional restaurant in rural village may also feature a saung style restaurant. It features several small eating pavilions that might be build near or over fresh water fish ponds. The fish ponds contains alive fresh water fishes such as carp and gourami, that might be selected and ordered by customers to be freshly cooked immediately.

In popular Indonesian culture, Sundanese restaurant often can be easily distinguished by containing the name "Kuring", thus led to the terms "Kuring"-food or "Kuring"-restaurant. However this naming was rather misleading, since in Sundanese language the word Kuring is a common, colloquial, yet rather coarse form to refer first-person singular personal pronoun ("I" or "me"), also as possessive adjective ("my"). This naming trend was led by restaurants that tried to imitate the famous Sundanese restaurant Lembur Kuring (Sundanese: "My Home Village"). Some examples of famous Sundanese restaurants are Lembur Kuring, Sari Kuring, Saung Kuring, Ponyo, Boboko, Mang Engking, Ma' Uneh, Sindang Reret, Dapur Sunda, Bumbu Desa, Laksana, and Ampera.

Dishes

Nasi timbel dara goreng, nasi timbel with fried pigeon, tempeh, tofu and vegetables.

Nasi timbel, referring to the style of wrapping a cooked hot steamed rice in banana leaf. The heat of hot-cooked rice touches the banana leaf and produced a unique aroma. It is made in ways similar to making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side-dishes like fried chicken, duck or pigeon, empal gepuk, jambal roti, tahu, tempeh, sayur asem, with lalab and sambal. Nasi timbel later evolved to nasi bakar.
Nasi Liwet Sunda, one pot cooking consisting of rice and seasoned with spices like galangal, lemon grass, and Indonesian bay leaves. To further enhance the flavour, usually parts of salted fish are thrown in as well.^[1]
Nasi Tutug Oncom, hot steamed rice mixed with roasted oncom, shallots, and kencur, usually served with krupuk, sambal terasi, and anchovy.

Lalab, raw vegetables with sambal.

Lalab, raw vegetables salad usually eaten with sambal
Sambal terasi, mortar grinded chillies with shrimp paste
Karedok, raw vegetable salad in peanut sauce
Lotek, boiled vegetable salad in peanut sauce

Sayur asem, lalab, red rice, ikan asin, sambal, and karedok.

Sayur Asem, sour tamarind vegetable soup.
Oncom, a type of fermented food similar to tempeh. Oncom can be fried, made pepes or stir fried with vegetables such as Ulukutek Leunca (Solanum nigrum) or Oncom Peuteuy (green stink bean).
Tumis Tauco, vegetables stir fried with fermented soybean paste sauce. Tauco is similar to Japanese miso paste.
Tumis Kangkung, stir fried of water spinach
Various Pepes, pepes is cooking method employing banana leaf wrapper, various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted egg, etc. The famous recipe is Pais Lauk Emas (carp fish pepes).
Various Ikan bakar, literary means "grilled fish", served with sweet soy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish.
Various Ikan goreng, literary means "fried fish", served with sweet soy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish. The famous recipe is Gurame Kipas (deep fried gourami).
Various Ikan Asin, salted fishes, mostly seafood fishes such as peda, jambal, pari (rays), ikan asin bulu ayam, teri (anchovy), and cumi asin (cuttlefish); also fresh water gabus (snakehead).
Bakakak hayam, Sundanese style grilled chicken
Soto Bandung, a type of soto, beef and daikon soup
Soto Mie, a type of soto with rice vermicelli, spring roll and beef tendon
Mie Kocok, a type of noodle dish with beef meat and kikil
Sate Maranggi, a Sundanese style marinated satay usually using goat meat
Gulai Kambing, goat or mutton meat and offal curry
Empal Gentong, a type of goat or mutton meat and offal curry from Cirebon
Empal gepuk, sweet and spicy fried beef
Laksa Bogor, a variant of laksa from Bogor
Kupat Tahu, ketupat, tofu, rice vermicelli and beansprouts in peanut sauce
Asinan, type of vinegar fermented vegetables or fruit dish.
Baso Tahu, Indonesian style dimsum with peanut sauce, also known as Siomay Bandung.
Batagor, Baso Tahu Goreng, or fried bakso and tofu.
Seblak, stir fried wet [krupuk]] with other ingredients.

Snacks

Tahu Sumedang.

Surabi, traditional rice flour pancake in sweet coconut sugar syrup or topped with spicy oncom mixture
Tahu Sumedang, fried tofu snack
Tahu Gejrot, slightly fermented fried tofu snack with slices of shallots, chilli, and garlic in spicy-sweet sauce
Bala-bala, fried dough snack made from various chopped vegetables
Cireng, fried dough snack made from sago or cassava flour. Aci goreng (Sundanese: "fried sago flour")
Cilok, flavoured sago balls skewered. Aci dicolok (Sundanese: "poked sago balls")
Cimol, sago balls snack
Colenak, roasted cassava with sweet coconut dipping sauce. Dicocol enak (Sundanese: "delicious dip")
Leupeut, compacted rice with or without filling, wrapped in young coconut leaf
Peuyeum sampeu, sweet fermented cassava
Peuyeum ketan, sweet fermented sticky rice wrapped in guava leaf
Comro, fried dough made of finely shredded cassava with spicy oncom filling. Oncom dijero (Sundanese: "oncom inside")
Misro, same fried dough as comro but instead filled with melted palm sugar. Amis dijero (Sundanese: "sweet inside")
Odading, fried sweet bread, some variation filled with banana
Dodol Garut, sweets made from sticky rice powder and palm sugar, with added milk, or sesame seed.
Kolontong, roasted cylindrical shaped rice crackers with either cane sugar or palm sugar coating.
Opak, roasted disc shaped rice crackers.
Ranginang, fried rice grain crackers seasoned with terasi.
Kalua, dried fruit marinated in sugar.
Ladu, sweets made from part of fine sticky rice powder and part coarse roasted sticky rice grains, mixed with palm sugar then compacted; usually has triangular cut.

Drinks

Es doger

Bajigur, traditional hot drink made from coconut milk, spices, pandan leaf, and coconut sugar
Bandrek, traditional hot drink made from ginger, spices, and coconut sugar
Cendol, traditional cold drink made from coconut sugar, coconut milk, and green glutinous rice jelly
Es Doger, ice cream-like dessert made from coconut flesh, coconut milk, peuyeum (sweet fermented cassava) and pink syrup (rose or cocopandan)
Es Goyobod, the Sundanese version of es campur; mixed jelly and mashed avocado drink in heavy coconut milk and jackfruit-infused brown sugar syrup.^[2]
Es Duren, ice cream-like dessert made from durian and milk

References

External links

Media related to Sundanese cuisine at Wikimedia Commons

Indonesian cuisine by ethnic group

List of Indonesian dishes

Common Indonesian dishes	Nasi goreng Nasi campur Nasi kuning Nasi bakar Sate Soto Soto mie Sop buntut Semur Tempeh Tahu goreng Tumis kangkung Gado-gado Sambal Acar Ayam bakar Ayam goreng Ikan bakar Ikan goreng Ketupat Lontong Bubur ayam Bubur kacang hijau Bubur ketan hitam Rujak Otak-otak Emping Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Perkedel Rijsttafel Kue Telur pindang

Acehnese	Mie aceh Roti canai Nasi gurih

Balinese	Betutu Lawar Nasi Bali Babi guling Sate Lilit

Batak	Saksang Arsik Babi panggang Manuk Napinadar Tanggotanggo Dengke mas na niura Na tinombur Itak Gurgur Pohulpohul Ombusombus Lampet Benti Dali ni Horbo Sambal Tuktuk Tipatipa Na Nidugu Sasagun

Betawi	Mie kangkung Nasi uduk Nasi ulam Ketoprak Ketupat sayur Laksa Betawi Soto Betawi Kerak telor Asinan Betawi

Bugis and Makassarese	Coto Makassar Pallubasa Konro Sop saudara Kapurung Burasa Gogos

Cirebonese	Empal gentong Docang Mie koclok Sega lengko Sega Jamblang Tahu gejrot

Chinese and Peranakan	Nasi tim Bakmi Bakpau Bakso Cap cai Fu yung hai Kepiting saus tiram Kwetiau goreng Laksa Lontong Cap Go Meh Lumpia Mie ayam Mie goreng Mie Kering Siomay Swikee

Javanese	Ayam penyet Botok Buntil Gudeg Iga penyet Krechek Kuluban Mie rebus Nasi ambeng Nasi bogana Nasi kucing Nasi liwet Nasi pecel Opor Pecel Pecel Lele Rambak petis Rawon Sayur lodeh Selat solo Serundeng Trancam Tumpeng Tongseng Urap

Malay	Apam balik Bubur pedas Nasi lemak Pempek Tekwan Laksan Lakso Palembang Laksa Medan Mie celor Nasi biryani Sop Kambing

Moluccan and Papuan	Colo-colo Papeda Sagu Babi bakar

Manado	Brenebon Cakalang fufu Dabu-dabu Klappertaart Paniki Rica-rica Tinutuan Woku

Minangkabau	Asam pedas Dendeng Galamai Gulai Kepiting saus Padang Keripik sanjay Lemang Nasi Kapau Nasi Padang Rendang Sate Padang Soto Padang

Sasak	Ayam Taliwang Plecing kangkung Beberuk terong

Sundanese	Lalab Karedok Pepes Sayur asem Oncom Laksa Bogor Mie kocok Nasi timbel Empal gepuk Soto Bandung Batagor Laksa Bogor Asinan Bogor Kupat tahu Tahu sumedang

Timorese	Se'i Katemak

Arab	Martabak Nasi kebuli

Indian	Nasi biryani Roti cane

Snacks	Amplang Arem-arem Bakpia Bika Ambon Dadar gulung Dodol Getuk Kemplang Klepon Kolak Kue bugis Kue cubit Kue cucur Kue ku Kue lapis Kue pandan Kue putu Kue putu mangkok Kue semprong Nagasari Nastar Lapis legit Lemper Lepet Lupis Onde-onde Pastel / Curry puff Pisang goreng Rempeyek Rengginang Serabi Tapai Wingko

Beverages	Bajigur Bandrek Brem Cendol Cincau Dadiah Es bir Es buah Es campur Es doger Es goyobod Es Kopyor Es teler Kopi luwak Teh jahe Teh talua Tuak Wedang jahe

Traditional beer non alcohol	Bir Jawa Bir Kocok Bir Pletok

Spices and seasonings	Bumbu Bumbu kacang Kecap manis Petis Sambal Tauco Terasi

List articles	List of Indonesian beverages List of Indonesian dishes List of Indonesian soups

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