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Line 5: {{Cuisine of Indonesia}} '''Sundanese cuisine''' ({{~~lang-~~langx\|id\|Hidangan Sunda}}; {{~~Lang-~~Langx\|su\|{{Sund\|ᮃᮞᮊᮔ᮪ ᮞᮥᮔ᮪ᮓ}}\|translit=Asakan Sunda}}) is the cuisine of the [[Sundanese people]] of [[West Java\|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 (food)\|Soto Bandung]], a soup of beef and daikon radish, and [[mie kocok]] noodle soup with beef meat and ''[[cartilage\|kikil]]''.

Sundanese cuisine: Difference between revisions