A FOOD TRADITION
Sundanese Cuisine
Sundanese cuisine comes from West Java and the Priangan cultural region, where fresh vegetables, rice, freshwater fish, chicken, fermented products, and sambals are central. Meals often emphasize crisp raw or lightly blanched vegetables, bright chili relishes, and grilled or fried accompaniments rather than heavily sweet sauces. Common techniques include grilling over charcoal, frying, steaming in banana leaves, and making clear soups or aromatic broths. Representative dishes include nasi timbel, karedok, and sayur asem. Sundanese cooking has a recognizable identity within Java and should not be collapsed into the broader Javanese category, even though the traditions interact and share ingredients.
Dishes linked to this cuisine
1–5 of 5
Bakakak Hayam
A whole Sundanese chicken split flat, grilled or fried, and traditionally served with red and green sambals.
Karedok
Sundanese raw vegetable salad of cucumber, sprouts, long beans and small eggplant in a kencur-scented peanut dressing.
Mie Kocok Bandung
Bandung yellow wheat noodles in beef broth with tender beef tendon, bean sprouts and fried shallots.
Nasi Timbel
Hot Sundanese rice wrapped in banana leaf and served with fried chicken, salted fish, tofu, tempeh, sambal and raw vegetables.
Nasi Tutug Oncom
Tasikmalaya rice mixed with sautéed fermented oncom, kencur, shallot and garlic.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.