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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, filled 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== 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sundanese cuisine」の詳細全文を読む スポンサード リンク
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