Special Sundanese Food

Natural state of West Java that much overgrown with various kinds of plants and many rivers flowed influence on the type of West Java, a typical menu. Number of banana trees that grow in soil Sunda Sunda inspire women to work making various kinds of pais (Pepes) using banana leaves. Pepes like fish, chicken Pepes, Pepes know, Pepes Oncom, rice and other lead.
So it is with many rivers and ponds in the Land of Sunda allow fish farming to thrive in the region of West Java, mainly carp and carp. So this has given way to the people skilled in the art of Sunda to cook fish.

Different ways to cook fish, such as baked, fried, dipepes, dibubuy (wrapped in banana leaves and then use incorporated into the hot ashes), dicobek, marinated, dibumbu salad, and others.
Sundanese people to like different kinds of plants as a dining companion (lalab). No fewer than 70 types of plants growing in the region of West Java can be used as lalab, either eaten raw or cooked first (Edi Ekadjati, 1991).

Lalab usually eaten with chili sauce, various types of sambal chilli paste them, sambel muncang (hazelnut), sambal Oncom, sambel fries, chili and other hejo. Lalab well as materials created several types of cuisine such as Karedok, pencog, reuceuh, ulukutek, lotek, saute and angeun (vegetable soup).

The types of dishes made from fish and those lalab today have been viewed as a typical Sundanese food that is not only loved by people of Sunda, but also by others from within the country and abroad.

The presence of typical Sundanese restaurant is marked with a unique menu that is presented is also marked by the presentation, equipment used, such boboko (basket), coet (ulekan), Leather (mat). Then the building with the architectural style typical of the Sunda, like the house on stilts, swimming, building material made of wood or bamboo.

Even the name reflects the identity of any eating house Sunda, such as overtime Kuring, Ponyo, Boboko, Rice Lead, lain.Beberapa Geksor and other typical food menu that almost met in the Sunda region of West Java, especially in areas of Parahyangan, including Sangu lead, tutug Oncom , Karedok, lotek, angeun haseum. While some areas that have a special food menus, among others:
1. Bandung: noodle stir, vegetables Kupat. soto bandung, bandung angeun baso know beureum nuts.,
2. Cianjur: geco.
3. Purwakarta: maranggi sate.
4. Bogor: laksa.
5. Cirebon: empal keg, knows gejrot.

In addition to basic food menu daily Sundanese (such as rice, Pepes, Karedok, sambel lalab vegetable and tamarind) is often consumed, as well as many typical regional foods such as confectionery or small foods / other typical light, like from the area:
1. Bandung: peuyeum sampeu & sticky rice, borondong, ladu, burayot, ali agrem, kolontong, opaque, ranginang, kiripik tempeh, kiripik Oncom, awug, know bandung.
2. Bogor: nutmeg syrup. kiririp taleus, pickles bogor, hejo layer.
3. Cirebon: kurupuk shrimp, campolai syrup, shrimp paste, fish sauce, chips.
4. Soil: know, hui baking.
5. Cianjur: Tauco, a variety of candied fruit.
6. Sukabumi: nutmeg syrup, Kueh Moci, bika Ambon.
7. Brass: peuyeum glutinous Bodas.
8. Majalengka: ketchup.
9. Purwakarta: Scallop, peuyeum gandul.
10. Subang: dodol malignant, malignant sale.
11. Garut: dodol various sticky rice, persimmon sale.
12. Tasikmalaya: dodol soursop, sale cau, opaque, ranginang.
13th. Ciamis: coconut oil, galendo, kiripik cau, cau sale.