Basically Sundanese people hold to the principle of dining in ngariung, which means gathering together to eat. With the principle of this togetherness, of course the meal becomes more exciting though dishes are available only simple dish.
Sundanese cuisine stands out with a spicy taste character. Nearly every vegetable dishes as well as processed meat, the parents of old always used pepper as a spice. If he did not wear spicy seasoning, there must be a chili sauce served with fresh vegetables.
In a culinary treasure Parahyangan, sambal can reach tens of species. Sambal impromptu example. Type any combrang sauce, chili paste, sambal cibiuk, sambal pirates, peanut sauce, and sambal hejo.
Not a bit too old Sundanese cuisine using pepper as seasoning. As sambal goreng ati potatoes, fried potato sauce Mustafa, ase chili hejo, rendang jengkol, oblo-oblo tempeh chili peuteuy hejo, kadedemes or oseng sampeu skin. Another hallmark of this cuisine is creative Pasundan land use basic ingredients for most people is not considered useful.
For example, velvetleaf saute the basic ingredients taken from plants weeds in between the rice plants, vegetables or cassava peel kadedemes often considered toxic, fried crisp impun made from small fish that live wild in the river, or tutut, pest snail living in rice fields.
For the opening presentation, you can try soto bandung. This soup contains beef cut with boxes that have been thinly sliced radishes. Meanwhile, for the main meal companion, there hideung squid, sambal goreng ati potatoes, ulukutek Leunca, kasreng heji hejo beans, or oblo-oblo tempeh. The main dish is a mainstay of this region is rice lead complete. Imagine, hot rice wrapped in banana leaves so that when the leaves opened, the smell was the aroma of fragrant rice.
Typically, one portion of rice contains lead completely fried chicken or fried carp fish, tofu and fried tempeh, Empal, sambal paste, and vegetables. It was not until the rice is said to be complete lead. In addition to complement the menu before, rice can also be presented with lead serundeng, jambal fish, vegetables and tamarind. Lead Rice has unique taste because served in banana leaf parcels that were previously burned first.
Chicken dishes from this region is famous chicken bakakak. Chicken was burned on the torch, after cleaned and given a special flavor. Usually cooks use a bamboo splinter to clamp the chicken body so easily be inverted during the combustion process. This dish usually served at weddings.
Other Sundanese traditional foods that taste sweet, usually classified as a dessert. Among other things, kelepon, cocorot, gurandil, awug, katimus, misro, and daughter no'ong. Princess no'ong made from grated cassava dough is flattened, filled with bananas, then rolled. The mixture is steamed and served with a sprinkling of grated coconut.
There is also colenak. It is a given tapai brown sugar and coconut. This area also has a snack mainstay, the pancake. "Originally this pancake there are only two choices, plain or with oncom," said Ghozali.
For dishes that are fresh, there is ice grass jelly and ice goyobod. Unique as the name implies, ice goyobod characterized using hunkue dough or cut up the kanji. Bahanbahan used, such as sugar syrup, chinese girlfriend, avocado, young coconut, and coconut milk. It was a chewy tasty when combined with avocado and coconut, making it more exciting to eat ice until demolished.
One group of Sundanese food more commonly termed as hahampangan or snack. Among other things, keremes, opaque, kolontong, borondong, kalua oranges, crackers impoverished and destitute semprong.Kerupuk shaft is made from flour (tapioca) which is then cooked using only the hot sand.
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