Sundanese cuisine

Not to be confused with Sudanese cuisine.
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.
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Sundanese cuisine (Indonesian: Hidangan Sunda; Sundanese: ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ, romanized: Asakan Sunda) 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.

Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and kikil.