Sundanese cuisine

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.

Fresh water fishes such as carp, gourami, tilapia and catfish are usually either being bakar (grilled) or goreng (deep fried) and usually served with sambal or sweet soy sauce.

The pais or pepes cooking method that employs banana leaf as the wrapper of food is also common in Sundanese cuisine.

Goat, mutton, and lamb meat also can be made as satay in Sundanese style, such as sate maranggi.

They usually serve kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent.

However this name is rather misleading, since in the Sundanese language the word Kuring is a common and colloquial, yet rather coarse form which refers to the first-person singular personal pronoun ("I" or "me"), and as the possessive adjective ("my").