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.


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 are 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.


Nasi timbel dara goreng, nasi timbel with fried pigeon, tempeh, tofu and vegetables.
Lalab, raw vegetables with sambal.
Sayur asem, lalab, red rice, ikan asin, sambal, and karedok.


Tahu Sumedang.


See also


This article is issued from Wikipedia - version of the 8/23/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.