The Characteristic of Sundanese Cuisine- Part 3

The variety of types of Sundanese cuisine is not inferior to the culinary wealth of other tribes in Indonesia. In general, there are appetizers such as Soto Bandung. There are also main side dishes for rice  and meal box such as hayam bakakak, hideung squid, fried potato liver sauce, jengkol stew, ulukutek leunca, ase chilli hejo, oblo-oblo tempe pete chili hejo, kasreng hejo kacang hejo, and others.

The uniqueness of traditional Sundanese food is found in street food. Street food is a group of main, light, complementary, and dessert foods that are sold or sold in general. These foods can be obtained from sellers who live (in markets or restaurants) or peddle their food around. Street food is usually served in unique ways, from the manufacturing technique, the packaging design, to how to sell it.

also read : The Characteristic of Sundanese Cuisine-Part 1

One of the variations of traditional snack food packaging is using wrappers or pincuk. For example, banana leaves are the leaves most widely used as food wrappers. Apart from being cheap and easy to get everywhere, banana leaves are wide and can grow without being too affected by the seasonal fruit cycle. These leaves are often used in a wet state (heated near a fire). Traditional food packaging sourced from nature (leaves, trees, roots) is very representative of traditional humans who live from and for nature.

Pasundan is not only known for its natural beauty and the friendliness of its people, and when it comes to Asakan (food) there is no doubt about its diversity, because Pasundan is indeed rich in the image of a distinctive culinary taste. Moreover, the typical Sundanese Asakan is indeed known at a price that is affordable by all groups. No wonder people from outside the city deliberately come to West Java to taste Sundanese specialties. Even lately, this traditional food is being hunted by many lovers.

Various characteristics of the traditional Sundanese Asakan are a manifestation of the richness of cultural heritage which is not just filling the stomach but a sensation of special food from a region.

also read : The characteristic of Sundanese Cuisine-Part 2

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.

also read : Manfaat Menggunakan Daun Pisang untuk Membungkus Makanan

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

The Characteristic of Sundanese Cuisine-Part 1

Sundanese traditional food is unique when compared to other traditional foods. In general, Sundanese traditional food tends to be salty, and has a characteristic freshness in the use of its ingredients, namely local raw vegetables (lalapan), chili paste, tofu and tempeh, salted fish, processed pepes. This condition is influenced by the culture of the traditional Sundanese people who are close to nature. Apart from their main livelihood is farming, Sundanese traditional people have an exotic natural environment. Sundanese food is often served in a meal box

Lalap is famous for being eaten with chili sauce and also karedok showing the Sundanese penchant for fresh raw vegetables. In contrast to Minangkabau cuisine which is rich and spicy with thick curry and coconut milk ingredients, Sundanese cuisine features a light, simple, and clear taste; ranging from savory salty, fresh sour, mild sweet, and spicy.

The traditional Sundanese traditional dishes or Asakan of the past have a dominant spicy taste. Because almost every vegetable dish or processed meat, the legacy of our ancient ancestors, always use chili as a spice which is deliberately made as body warmers in the middle of a cool climate. Even if you don’t use spicy spices, you must have chili sauce served with fresh vegetables.

also read : Bacem, Teknik Mengawetkan Asal Jawa Tengah

In Parahyangan’s culinary repertoire, chili sauce can reach dozens of types. Instant chili sauce includes chili sauce, combrang chili sauce, chili sauce, plow sauce, peanut sauce, and green chili sauce. There are also many traditional Sundanese Asakan in the past that used chili as a spice. Such as chili fried potato liver, mustofa potato fried chili sauce, ase chilli hejo, rendang jengkol, oblo-oblo tempe peuteuy chilli hejo, kadedemes or stir fry sampeu, and others.

also read : Perkedel : Makanan Hasil “pernikahan” Indo-Eropa