Indonesian Sundanese meal; Ikan bakar (Grilled fish), Nasi timbel (Rice wrapped in banana leaf), Ayam goreng (Fried chicken), Sambal (Chili sauce), Tempe goreng (Fried tempeh), Tahu goreng (Fried tofu), and Sayur asem (Sour vegetable soup); the bowl of water with lime is for hand washing called Kobokan.

Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) is the cuisine of the Sundanese people of Western Java, and Banten, 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, mutton, 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, mutton, and lamb meat also can be made as satay in Sundanese style, such as sate maranggi. Gulai kambing (lamb curry), 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 hands before and after eating.

Sundanese traditional restaurants may feature a traditional dining style called lesehan; 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 traditional tatami style. The Sundanese traditional restaurants in rural villages may also feature a saung 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.

Sundanese saung bamboo pavilion restaurant.
An example of Sundanese dishes in lesehan (seated on mat) style, which includes sate kambing (mutton satay), gurame bakar, karedok, steamed rice, lalab and sambal.

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 the Sundanese language the word Kuring 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 restaurant Lembur 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 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
Gurame goreng kipas


Tahu Sumedang


Es doger

See also


  1. ^ "What is Nasi Liwet Sunda?". Archived from the original on 20 April 2012. Retrieved 19 October 2017.
  2. ^ "Food Note: Es Goyobod". Archived from the original on 10 May 2011. Retrieved 19 October 2017.