Sundanese cuisine is the cuisine of Sundanese people

Sundanese people

The Sundanese are an ethnic group native to the western part of the Indonesian island of Java. They number approximately 31 million, and are the second most populous of all the nation's ethncities. The Sundanese are predominantly Muslim...

 of West Java

West Java

West Java , with a population of over 43 million, is the most populous and most densely populated province of Indonesia. Located on the island of Java, it is slightly smaller in area than densely populated Taiwan, but with nearly double the population...

, Indonesia

Indonesia

Indonesia , officially the Republic of Indonesia , is a country in Southeast Asia and Oceania. Indonesia is an archipelago comprising approximately 13,000 islands. It has 33 provinces with over 238 million people, and is the world's fourth most populous country. Indonesia is a republic, with an...

. It is among one of the most popular food in Indonesia. The Sundanese food is characterize with its freshness; the famous lalab

Lalab

Lalab or Lalap is a Sundanese raw vegetable salad served with sambal terasi. It is originated from West Java, Indonesia. Originally it is made from any available edible young leafs and raw vegetables know by Sundanese since ancient times...

 eaten with sambal

Sambal

Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...

 and also karedok

Karedok

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing...

 demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, filled 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

Sambal

Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...

 terasi is the most important and the most common condiment

Condiment

A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...

 in Sundanese cuisine, and eaten together with lalab or fried tofu

Tofu

is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...

 and tempeh

Tempeh

Tempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...

. Sayur Asem

Sayur Asem

Sayur asem or sayur asam is a popular Indonesian tamarind dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.The origin of the dish can be...

 vegetable tamarind

Tamarind

Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...

 soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung

Soto (food)

Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...

, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and kikil.

Fresh water fishes such as carp

Carp

Carp are various species of oily freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia. The cypriniformes are traditionally grouped with the Characiformes, Siluriformes and Gymnotiformes to create the superorder Ostariophysi, since these groups have certain...

, gourami

Gourami

Gouramis are a family, Osphronemidae, of freshwater perciform fishes. The fish are native to Asia, from Pakistan and India to the Malay Archipelago and north-easterly towards Korea. The name "gourami" is also used for fish of the families Helostomatidae and Anabantidae. "Gouramis" is an example of...

, tilapia

Tilapia

Tilapia , is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats, including shallow streams, ponds, rivers and lakes. Historically, they have been of major importance in artisan fishing in Africa and the...

 and catfish

Catfish

Catfishes are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the heaviest and longest, the Mekong giant catfish from Southeast Asia and the second longest, the wels catfish of Eurasia, to detritivores...

 are usually either being bakar (grilled) or goreng (deep fried) and usually served with sambal or sweet soy sauce. Sundanese people has developed fondness for salted

Salt-cured meat

Salt-cured meat or salted meat, for example bacon and kippered herring, is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was the only widely available method of preserving meat until the 19th century...

 seafoods. Various fried salted fishes, anchovy

Anchovy

Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...

, and salted cuttlefish

Cuttlefish

Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....

 is popular in Sundanese daily diet. The pais or pepes

Pepes

Pepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat , cooked on steam, in boiled water or grilled on charcoal...

 cooking method that employs banana leaf

Banana leaf

Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method....

 as the wrapper of food is also common in Sundanese cuisine. Among other, pais lauk emas or carp fish pepes is among the favourite pepes dishes.

Chicken are usually either fried or grilled, also served with sambal or sweet soy sauce. Bakakak hayam is Sundanese style grilled chicken. Sometimes chicken also can be made as pepes or soup. Meats such as beef, water buffalo, lamb, or goat can be marinated with the mixture of spices and coconut sugar and fried to make the empal gepuk sweet fried meat, sprinkled with fried shallots. Beef and potato sometimes stewed in sweet soy sauce and spices as semur daging. Cow liver and jengkol

Jengkol

Archidendron pauciflorum, commonly known as Jengkol, Dogfruit, or Jering is a species of flowering tree in the pea family, Fabaceae, that is native to Southeast Asia...

 stinky bean also can be made as semur as well. Goat and lamb meat also can be made as satay

Satay

Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...

 in Sundanese style, such as sate maranggi. Gulai kambing and empal gentong goat meat and offal curry is also popular soup.

If Javanese

Javanese cuisine

Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java...

 has developed their fondness for tempeh, Sundanese has developed the fondness for oncom

Oncom

Oncom is one of the traditional staple foods of West Javan cuisine. There are two kinds of oncom: red oncom and black oncom...

 instead, both are fermented products but with different kind of fungi and beans; tempeh is from soy beans while oncom is from peanuts. Sundanese has developed the fermentation method to create distinct foodstuffs. Fermentation was employed either for making fermented food such as oncom, making sauce such as tauco

Tauco

Tauco , is a paste made from preserved fermented soybeans in Chinese Indonesian cuisine. The name comes from the pronunciation in the Hokkian dialect and it is originated from China...

 (adopted from Chinese Indonesian cuisine), or sweet snack foods such as peuyeum which are tapai

Tapai

Tapai or tape , sometimes referred to as peuyeum , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste...

 made from rice or cassava

Cassava

Cassava , also called yuca or manioc, a woody shrub of the Euphorbiaceae native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates...

.

Sundanese restaurant

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

Tatami

A is a type of mat used as a flooring material in traditional Japanese-style rooms. Traditionally made of rice straw to form the core , with a covering of woven soft rush straw, tatami are made in standard sizes, with the length exactly twice the width...

 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 build 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.

In popular Indonesian culture, Sundanese restaurant often can be easily distinguished by containing the name "Kuring", thus led to the terms "Kuring"-food or "Kuring"-restaurant. However this naming was rather misleading, since in Sundanese language

Sundanese language

Sundanese is the language of about 27 million people from the western third of Java or about 15% of the Indonesian population....

 the word Kuring is a common yet rather coarse form to refer first-person singular personal pronoun ("I" or "me"), also as possessive adjective ("my"). This naming trend was led by restaurants that tried to imitate the famous Sundanese restaurant Lembur Kuring (Sundanese

Sundanese language

Sundanese is the language of about 27 million people from the western third of Java or about 15% of the Indonesian population....

: "My Home Village"). Some examples of famous Sundanese restaurants are Lembur Kuring, Sari Kuring, Ponyo, Boboko, Mang Engking, Ma' Uneh, Sindang Reret, Dapur Sunda, Bumbu Desa, Laksana, and Ampera.

Dishes

• Nasi Timbel, originally referring to the style of wrapping rice as if it is a lontong
  Lontong
  Lontong is an Asian dish made of compressed rice wrapped inside banana leaf that is then cut into small cakes as staple food replacement of steamed rice...
  
  ; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side-dishes like fried chicken, empal gepuk, jambal roti, tahu, tempeh, sayur asem, with lalab and sambal.
• Nasi Liwet Sunda, one pot cooking consisting of rice and seasoned with spices like galangal, lemon grass, and Indonesian bay leaves. To further enhance the flavour, usually parts of salted fish are thrown in as well.
• Nasi Tutug Oncom, hot steamed rice mixed with roasted oncom, shallots, and kencur, usually served with krupuk, sambal terasi, and anchovy.
• Lalab
  Lalab
  Lalab or Lalap is a Sundanese raw vegetable salad served with sambal terasi. It is originated from West Java, Indonesia. Originally it is made from any available edible young leafs and raw vegetables know by Sundanese since ancient times...
  
  , raw vegetables salad usually eaten with sambal
  Sambal
  Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
  
  
• Sambal terasi
  Sambal
  Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is...
  
  , mortar grinded chillies with shrimp paste
  Shrimp paste
  Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in...
  
  
• Karedok
  Karedok
  Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing...
  
  , raw vegetable salad in peanut sauce
  Peanut sauce
  Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European and Middle Eastern cuisine.-Ingredients:The main ingredient is ground roasted peanuts, for...
  
  
• Lotek, boiled vegetable salad in peanut sauce
  Peanut sauce
  Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European and Middle Eastern cuisine.-Ingredients:The main ingredient is ground roasted peanuts, for...
  
  
• Sayur Asem
  Sayur Asem
  Sayur asem or sayur asam is a popular Indonesian tamarind dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.The origin of the dish can be...
  
  , sour tamarind vegetable soup.
• Oncom
  Oncom
  Oncom is one of the traditional staple foods of West Javan cuisine. There are two kinds of oncom: red oncom and black oncom...
  
  , a type of fermented food similar to tempeh
  Tempeh
  Tempeh , or tempe , is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty...
  
  . Oncom can be fried, made pepes or stir fried with vegetables such as Ulukutek Leunca.
• Tumis Tauco, vegetables stir fried with fermented soybean paste sauce. Tauco is similar to Japanese miso
  Miso
  is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
  
   paste.
• Tumis Kangkung, stir fried of water spinach
• Various Pepes
  Pepes
  Pepes is an Indonesian cooking method using banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi seumat , cooked on steam, in boiled water or grilled on charcoal...
  
  , pepes is cooking method employing banana leaf wrapper, various ingredients could be made into pepes, such as carp, anchovy, tofu, oncom, leunca, mushroom, salted egg, etc. The famous recipe is Pais Lauk Emas (carp fish pepes).
• Various Ikan Bakar, literary means "grilled fish", served with sweet soy sauce
  Soy sauce
  Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
  
   and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish.
• Various Ikan Goreng, literary means "fried fish", served with sweet soy sauce and chilli dipping sauce. The fish could be carp, gourami, tilapia, or catfish. The famous recipe is Gurame Kipas (deep fried gourami).
• Various Ikan Asin, salted
  Salt-cured meat
  Salt-cured meat or salted meat, for example bacon and kippered herring, is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was the only widely available method of preserving meat until the 19th century...
  
   fishes, mostly seafood fishes such as peda, jambal, pari (rays
  Batoidea
  Batoidea is a superorder of cartilaginous fish commonly known as rays and skates, containing more than 500 described species in thirteen families...
  
  ), ikan asin bulu ayam, teri (anchovy
  Anchovy
  Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
  
  ), and cumi asin (cuttlefish); also fresh water gabus (snakehead).
• Bakakak hayam, Sundanese style grilled chicken
• Empal Gepuk, sweet and spicy fried beef
• Soto Bandung, a type of soto
  Soto (food)
  Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
  
  , beef and daikon soup
• Soto Mie, a type of soto
  Soto (food)
  Soto, sroto, tauto or coto is a common dish, found in many regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition of what makes a soto, but normally many traditional soups are called soto, whereas foreign and...
  
   with rice vermicelli, spring roll and beef tendon
• Mie Kocok, a type of noodle
  Noodle
  The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
  
   dish with beef meat and kikil
• Sate Maranggi, a Sundanese style marinated satay
  Satay
  Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...
  
   usually using goat meat
• Gulai Kambing, goat or mutton meat and offal
  Offal
  Offal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
  
   curry
• Empal Gentong, a type of goat or mutton meat and offal curry from Cirebon
  Cirebon
  Cirebon is a port city on the north coast of the Indonesian island of Java. It is located in the province of West Java near the provincial border with Central Java, approximately 297 km east of Jakarta, at .The seat of a former Sultanate, the city's West and Central Java border location have...
  
  
• Laksa Bogor, a variant of laksa
  Laksa
  Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.- Origin :The origin of the name "laksa" is unclear...
  
   from Bogor
• Kupat Tahu, ketupat
  Ketupat
  Ketupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines , and Singapore.-History:It is made from rice that has been wrapped in a woven palm leaf pouch and boiled...
  
  , tofu, rice vermicelli and beansprouts in peanut sauce
• Asinan, type of vinegar fermented vegetables or fruit dish.
• Baso Tahu, Indonesian style dimsum with peanut sauce, also known as Siomay
  Siomay
  Siomay , is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri fish meat...
  
   Bandung.
• Batagor, Baso Tahu Goreng, or fried Baso Tahu.

Snacks

• Surabi
  Serabi
  Serabi, surabi or called srabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes....
  
  , traditional rice flour pancake in sweet coconut sugar syrup or topped with spicy oncom mixture
• Tahu Sumedang
  Tahu sumedang
  Tahu sumedang or Tahu bunkeng is Sundanese deep fried tofu from Sumedang, West Java.-History:In 1917, a Chinese Indonesian Ong Kino made the first tofu in Sumedang, West Java. After returning to China, he bequeathed his business to his son, Ong Bun Keng. From 1970 until 1980 the business advanced....
  
  , fried tofu
  Tofu
  is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
  
   snack
• Tahu Gejrot, slightly fermented fried tofu snack with slices of shallots, chilli, and garlic in spicy-sweet sauce
• Bala-bala, fried dough snack made from various chopped vegetables
• Cireng, fried dough snack made from sago or cassava flour. Aci goreng (Sundanese: "fried sago flour")
• Cilok, flavoured sago
  Sago
  Sago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
  
   balls skewered. Aci dicolok (Sundanese: "poked sago balls")
• Cimol, sago
  Sago
  Sago is a starch extracted in the spongy center or pith, of various tropical palm stems, Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak and sagu. A type of flour, called sago flour, is made from sago. The largest supply...
  
   balls snack
• Colenak, roasted cassava with sweet coconut dipping sauce. Dicocol enak (Sundanese: "delicious dip")
• Leupeut, compacted rice with or without filling, wrapped in young coconut leaf
• Peuyeum sampeu
  Tapai
  Tapai or tape , sometimes referred to as peuyeum , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste...
  
  , sweet fermented cassava
• Peuyeum ketan
  Tapai
  Tapai or tape , sometimes referred to as peuyeum , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste...
  
  , sweet fermented sticky rice wrapped in guava leaf
• Comro, fried dough made of finely shredded cassava with spicy oncom filling. Oncom dijero (Sundanese: "oncom inside")
• Misro, same fried dough as comro but instead filled with melted palm sugar. Amis dijero (Sundanese: "sweet inside")
• Odading, fried sweet bread, some variation filled with banana
• Dodol Garut, sweets made from sticky rice powder and palm sugar, with added milk, or sesame seed.
• Kolontong, roasted cylindrical shaped rice crackers with either cane sugar or palm sugar coating.
• Opak, roasted disc shaped rice crackers.
• Ranginang, fried rice grain crackers seasoned with terasi.
• Kalua, dried fruit marinated in sugar.
• Ladu, sweets made from part of fine sticky rice powder and part coarse roasted sticky rice grains, mixed with palm sugar then compacted; usually has triangular cut.

Drinks

• Bajigur
  Bajigur
  Bajigur is a hot and sweet beverage native to the Sundanese people of West Java, Indonesia. The main ingredients are coconut milk and Aren sugar; usually to add taste, a small amount of ginger, salt and vanilla powder are added....
  
  , traditional hot drink made from coconut milk, spices, pandan leaf, and coconut sugar
• Bandrek
  Bandrek
  Bandrek is a traditional hot, sweet and spicy beverage native to Sundanese of West Java, Indonesia. The Sundanese people who live in the highland cool climate prefer to consume bandrek to warm themselves at night and during cold weather...
  
  , traditional hot drink made from ginger, spices, and coconut sugar
• Cendol
  Cendol
  Cendol is a traditional dessert originating from South East Asia which is still popular in Indonesia, Malaysia, Myanmar , Singapore, Vietnam, and Southern Thailand where it is called lortchorng singapore ลอดช่องสิงคโปร์).-Etymology:There is popular belief in Indonesia that the name "cendol" is...
  
  , traditional cold made from drink coconut sugar, coconut milk, and green glutinous rice jelly
• Es Doger, ice cream-like dessert made from coconut flesh, coconut milk, peuyeum (sweet fermented cassava) and pink syrup (rose or cocopandan)
• Es Goyobod, the Sundanese version of Es Campur; mixed jelly and mashed avocado drink in heavy coconut milk and jackfruit infused brown sugar syrup.
• Es Duren, ice cream-like dessert made from durian
  Durian
  The durian is the fruit of several tree species belonging to the genus Durio and the Malvaceae family . Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk...
  
   and milk
  Milk
  Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
  
  

See also

• Indonesian cuisine
• Javanese cuisine
  Javanese cuisine
  Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java...
  
  
• Minangkabau cuisine
• Malay cuisine
  Malay cuisine
  Malay cusine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei and Southern Thailand. Different Malay regions are all known for their unique or signature dishes - Terengganu and Kelantan for their Nasi dagang, Nasi kerabu and Keropok lekor, Negeri Sembilan for its...