Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, 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, infused 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.
Indonesian Sundanese meal; Ikan bakar (Grilled fish), Nasi timbel (Rice wrapped in banana leaf), Ayam goreng (Fried chicken), Sambal (Chili sauce), Tempe goreng (Fried tempeh), Tahu goreng (Fried tofu), and Sayur asem (Sour vegetable soup); the bowl of water with lime is for hand washing called Kobokan.
Oncom, a popular fermented ingredient in Sundanese cuisine
A Sundanese warung foodstall, displaying foods on table
Sundanese saung bamboo pavilion restaurant.
The Sundanese are an indigenous ethnic group native to the western region of Java island in Indonesia, primarily West Java. They number approximately 42 million and form Indonesia's second most populous ethnic group. They speak the Sundanese language, which is part of the Austronesian languages.
A Sundanese couple wearing neo-traditional wedding attire
Jaipongan Mojang Priangan, a Sundanese traditional dance performance.
Batutulis inscription in Bogor, describes the deeds of Sunda King, Sri Baduga Maharaja, popularly known as Prabu Siliwangi.
Sundanese boys playing Angklung in Garut, c. 1910–1930.