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Line 21: In Sundanese cuisine establishments, it is common to eat with one's hands. They usually serve ''kobokan'', a bowl of tap water with a slice of lime in it to give a fresh scent. This bowl of water with lime in it should not to be consumed, however; it is used to wash one's hand before and after eating. Sundanese ~~and Javanese~~ traditional restaurant may feature a traditional dine style called ''lesehan''; having a dine while seating on the floor covered with straw or bamboo mat. The dishes may be served on a short legged table or altogether served on the mat. This dine style is quite similar with Japanese traditional [[tatami]] dine style. The Sundanese traditional restaurant in rural village may also feature a ''saung'' style restaurant. It features several small eating pavilions that might be built near or over fresh water fish ponds. The fish ponds contains alive fresh water fishes such as carp and gourami, that might be selected and ordered by customers to be freshly cooked immediately. [[File:Saung pepes ikan mas Walahar " - panoramio.jpg\|thumb\|right\|Sundanese ''saung'' bamboo pavilion restaurant.]] [[File:Sundanese Food 01.JPG\|thumb\|An example of Sundanese dishes in ''lesehan'' (seated on mat) style, which includes ''[[sate kambing]]'' (mutton [[satay]]), ''[[ikan bakar\|gurame bakar]]'', ''[[karedok]]'', steamed rice, ''[[lalab]]'' and ''[[sambal]]''.]]

Sundanese cuisine: Difference between revisions