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Cuisine of the Sundanese people

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Republic of indonesia. It is one of the most popular foods in Republic of 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. Dissimilar the rich and spicy gustatory modality, infused with kokosnoot milk and back-scratch of Minangkabau cuisine, the Sundanese cuisine displays the elementary and clear taste; ranged from savoury salty, fresh sourness, mild sugariness, to hot and spicy.

Sambal terasi is the most of import and the most common additive in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the nigh popular vegetable soup dish in Sundanese cuisine. Some other popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beefiness meat and kikil.

Ingredients [edit]

Oncom, a pop 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 sugariness 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 assistant leafage equally the wrapper of food is also mutual in Sundanese cuisine. Among other, pais lauk emas or bother 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 every bit pepes or soup. Meats such as beefiness, water buffalo, lamb, mutton, or caprine animal can exist marinated with the mixture of spices and kokosnoot sugar and fried to brand the empal gepuk sweetness fried meat, sprinkled with fried shallots. Beef and irish potato sometimes are stewed in sweet soy sauce and spices equally 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 too popular soup.

If Javanese has developed their fondness for tempeh, Sundanese has adult 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 nutrient such equally oncom, making sauce such as tauco (adopted from Chinese Indonesian cuisine), or sweetness snack foods such as peuyeum which are tapai made from rice or cassava.

Sundanese restaurant [edit]

A Sundanese warung foodstall, displaying foods on table

In Sundanese cuisine establishments, it is common to eat with i'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 exist consumed, even so; it is used to launder i'south hand before and afterwards eating.

Sundanese traditional restaurant may feature a traditional dine style chosen 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 way. The Sundanese traditional eating place in rural village may too characteristic a saung style restaurant. It features several pocket-size eating pavilions that might be congenital almost or over fresh water fish ponds. The fish ponds contains live fresh water fishes such as carp and gourami, that might be selected and ordered by customers to exist freshly cooked immediately.

Sundanese saung bamboo pavilion eating place.

In popular Indonesian culture, Sundanese restaurant often tin can be easily distinguished past 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 mutual, colloquial, yet rather coarse form to refer commencement-person singular personal pronoun ("I" or "me"), also every bit possessive adjective ("my"). This naming trend was led by restaurants that tried to imitate the famous Sundanese restaurant Lembur Kuring (Sundanese: "My Abode 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.

Dishes [edit]

• Nasi timbel, referring to the fashion of wrapping a cooked hot steamed rice in banana leafage. The heat of hot-cooked rice touches the assistant 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 consummate dish served with diverse 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 besides.^[one]
• 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 unremarkably eaten with sambal
• Sambal terasi, mortar ground chillies with shrimp paste
• Karedok, raw vegetable salad in peanut sauce
• Lotek, boiled vegetable salad in peanut sauce

Sayur asem, lalab, cerise rice, ikan asin, sambal, and karedok

• Sayur Asem, sour tamarind vegetable soup.
• Oncom, a blazon of fermented food similar to tempeh. Oncom tin can exist fried, fabricated pepes or stir fried with vegetables such equally Ulukutek Leunca (Solanum nigrum) or Oncom Peuteuy (green stink edible bean).
• Tumis Tauco, vegetables stir fried with fermented soybean paste sauce. Tauco is like to Japanese miso paste.
• Tumis Kangkung, stir fried of water spinach
• Various Pepes, pepes is cooking method employing assistant leaf wrapper, diverse ingredients could exist made into pepes, such every bit carp, anchovy, tofu, oncom, leunca, mushroom, salted egg, etc. The famous recipe is Pais Lauk Emas (carp fish pepes).
• Diverse Ikan bakar, literary means "grilled fish", served with sweet soy sauce and chilli dipping sauce. The fish could be bother, gourami, tilapia, or catfish.

• Diverse 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 goreng kipas, which is deep fried gourami with flesh spread like a fan.
• Various Ikan Asin, salted fishes, by and large seafood fishes such as peda, jambal, pari (rays), ikan asin bulu ayam, teri (anchovy), and cumi asin (cuttlefish); too fresh water gabus (snakehead).
• Bakakak hayam, Sundanese style grilled chicken
• Soto Bandung, a blazon of soto, beefiness and daikon soup
• Soto mie, a blazon of soto with rice vermicelli, spring curlicue and beef tendon
• Mie kocok, a type of noodle dish with beefiness meat and kikil
• Sate Maranggi, a Sundanese manner 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 beefiness
• 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 every bit Siomay Bandung.
• Batagor, Baso Tahu Goreng, or fried bakso and tofu.
• Seblak, stir fried moisture krupuk with other ingredients.

Snacks [edit]

• 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 assurance snack
• Colenak, roasted cassava with sweetness 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, sugariness fermented viscous rice wrapped in guava leaf
• Comro, fried dough made of finely shredded cassava with spicy oncom filling. Oncom dijero (Sundanese: "oncom inside")
• Misro, aforementioned fried dough as comro but instead filled with melted palm sugar. Amis dijero (Sundanese: "sweet within")
• Odading, fried sweetness staff of life, 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 blanket.
• Opak, roasted disc shaped rice crackers.
• Ranginang, fried rice grain crackers seasoned with terasi.
• Kalua, dried fruit marinated in saccharide.
• Ladu, sweets fabricated from part of fine sticky rice powder and part fibroid roasted sticky rice grains, mixed with palm saccharide and then compacted; usually has triangular cut.

Drinks [edit]

• Bajigur, traditional hot beverage made from coconut milk, spices, pandan leafage, and kokosnoot sugar
• Bandrek, traditional hot potable made from ginger, spices, and coconut sugar
• Cendol, traditional cold drink fabricated from kokosnoot saccharide, coconut milk, and green gluey rice jelly
• Es Doger, water ice cream-like dessert fabricated 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 carbohydrate syrup.^[two]
• Es Duren, ice foam-like dessert made from durian and milk
• Lahang is a traditional sweet and common cold beverages made from the sap of Arenga pinnata (aren).

Run into likewise [edit]

• Indonesian cuisine
• Javanese cuisine
• Malay cuisine
• Minangkabau cuisine
• Balinese cuisine

References [edit]

1. ^ "What is Nasi Liwet Sunda?". blog.epicurina.com . Retrieved nineteen October 2017.
2. ^ "Food Annotation: Es Goyobod". blog.epicurina.com . Retrieved xix October 2017.

External links [edit]

• Media related to Sundanese cuisine at Wikimedia Commons

talleytrainsomill.blogspot.com

Source: https://en.wikipedia.org/wiki/Sundanese_cuisine

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