The Characteristic of Sundanese Cuisine-Part 2
Sambal terasi is the most common companion seasoning in Sundanese dishes, eaten with lalap or tofu and fried tempeh, often served in a meal box. Sayur asem with tamarind sauce is probably the most popular vegetable in Sundanese dishes. Other popular types of vegetables are Soto Bandung, a type of soto with sliced beef and radish, and shaking noodles, a type of noodle with beef and gravel.
There are many types of chilies that are used to make chili sauce and seasonings. There are green chilies, red chilies, bird’s eye chilies or hejo cengek, cengek beureum, fat chilies, peppers, and so on. The Sundanese deliberately plant various types of chilies and vegetables in their respective yards or gardens without being given chemical fertilizers and preservatives.
Apart from being spicy, Sundanese specialties also have a sweet taste (fishy-fishy) which is usually classified as a dessert. Among them are putri noong, klepon, cocorot, gurandil, awug, katimus, misro, and so on. There are also typical drinks such as goyobod ice or cincau ice. Another Sundanese food group is usually termed hahampangan or snack. Among them are keremes, opak, kolontong, borondong, kalua jeruk, kerupuk melarat, semprong, and so on.
Another distinctive feature of the traditional Sundanese Asakan is in its creativity that uses basic ingredients that most people consider useless. For example, stir fry genjer, whose basic ingredients are taken from weeds between rice plants. Kadedemes or cassava peel, which are often considered poisonous, are fried impun crisps made from small fish that live wild in rivers, or tutut, a conch pest that lives in rice fields. In hideung’s squid dish, the black color comes from the squid ink which is deliberately not thrown away. Also chilli fried beef liver or asakan made from beef and chicken offal. In some countries these ingredients are not processed into food because of high cholesterol levels.
also read : The Characteristic of Sundanese Cuisine – Part 1