House Of Sundanese Food - Singapore

The sweet-tempered Sundanese people developed a taste for the raw sweetness of naturally occuring foods that they satisfied with luscious salads grown on the luxuriant land. The cavorting fish in the rivers, with their glinting scales that reflected the myriad colours of the rainbow, was also a favourite with the people because of their abundant meat. The patient villagers cultivated the method of cooking the fish over abed of red-hot charcoal which sealed in the juices and retained the tenderness of its flesh.