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

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.

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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.

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