Sundanese cuisine

Not to be confused with Sudanese cuisine.

Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) is the cuisine of the Sundanese people of Western Java and Banten, Indonesia. Sundanese food is characterised by its freshness; the well-known 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, Sundanese cuisine has a simple and clear taste, ranging from savoury salty to fresh sourness to mild sweetness to hot and spicy.

Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and is eaten together with lalab or fried tofu and tempeh. Sayur asem vegetable tamarind soup is a common vegetable soup in Sundanese cuisine. Common soups containing meat are soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and kikil.

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