Traditional Foods and Drinks of Sunda

Sundanese Traditionals Foods

As well as the arts, the sundanese traditonal's food and drinks were very diverse too,
either heavy or light meals as well as drink.
Sundanese food or drinks has calculated a simple material with the term Sundanese
namely "Dadakan" (in Sundanese language meaning is made fast), but although the presentation was quitely sudden, but it does not losing the taste of food with a food that is cooked with various materials spices though. However, many traditional Sundanese food that has a recipe with a variety of spices or herbs as well as cooking food in general.
Another characteristic of sundanese foods is creatively made by basic material for most
people considered useless. For example Tumis Genjer, the basic ingredients of this food is taken from plants weeds in between the rice plants. Sayur kadedemes or cassava's skin that is often considered toxic, fried crisp impun which made from small fish that live wild in the river, or Tutut, snails that live on a farm.
there is more foods that also referred too as Hahampangan or snacks, its included keremes, opak, kolontong, borondong, kalua jeruk, kerupuk melarat, semprong, etc.

Here is the top ten list of traditional foods from various regions in west java :

1.Karedok is the most delicious typical Sundanese kulinir which is made from a various fresh vegetables mixed with peanut sauce and crackers.
2.Nasi Timbel is the hot rice which is wrapped in to banana leaf to make the aroma more fragrant white rice. Equipped with fried tahu, tempe, goldfish or chicken and sambal (spicy sauce).
3.Peuyeum is a typical food of West Java was made from fermented cassava that is not only delicious but also the price is cheaper than other typical food of Sunda.
4.Pepes Ikan Mas are a bunch wrapped in banana leaf and added lots of spices in it and then steamed until its cooked better served with rice and sambal(spicy sauce).
5.Sayur Asam was made from various fresh vegetables which presented as a soup, the material incude a sweet corn, long beans, leaves melinjo, eggplant, etc. its delicious served with rice.
6.Lalab is a typical food that looks like a salad, but not cooked or mixed with other spices, it served raw as fresh as it is. its one of a Dadakan's food.
7.Soto Bandung is typical of Bandung, West Java. A soup made from beef and is almost the same as other types of soup, but the different is the addition of radishes, tomatoes, and fried soy in it and usually served with rice and crackers.
8.Nasi Liwet Sunda, is made by cooking rice in a furnace with lemongrass and galangal seasoned rice and bay leaves. To add more flavor some of it was made with added anchovies.
9.Tutug Oncom, rice which cooked mixture with oncom, onion, and kencur, usually served with crackers, chili paste, and salted
10.Baso Tahu, is like a dim sum, tofu and steamed fish meat, as same as well with siomay or dumplings from Bandung.

Sundanese Traditionals Drinks

There are also many traditional drinks in Sunda ethnic, here is teh top five list of it :

1.Bajigur is a traditional drink Sundanese people of West Java, Indonesia. Its main ingredient is palm sugar and coconut milk. more tasted mixed with a little ginger, salt, and vanilla powder.
2.Bandrek is the traditional drink of the Sundanese of West Java, Indonesia, which is consumed to increase the warmth of the body. The spices added is lemongrass, pepper, pandan, chicken eggs, etc.
3.Cendol is typical Indonesian beverage made from rice flour, served with shredded ice and liquid brown sugar and coconut milk. its sweet and savory tasted drink.
4.Es Goyobod was made from dough hunkue or starch are cut, combined with avocado, coconut, black sticky rice Tape, Tape pieces of cassava in the box, thick coconut milk, grated ice and milk. its better served at noon.
5.Es Cincau is a kind of refreshment with the main ingredient gel-like gelatinous known as grass jelly. Grass jelly pieces coupled with syrup, coconut milk (or milk) and shaved ice so be refreshments. Grass jelly is used varies depending on the leaves of plants used: Cylea barbata Miers (green grass jelly), generating green jelly, Palustris dazzling BI (black grass jelly), produces black jelly, or Melasthoma polyanthum (grass jelly shrubs).

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