Padang cuisine

Padang food is the cuisine of the Minangkabau people of West

Sumatra, Indonesia. It is among the most popular food in Maritime
Southeast Asia. It is known across Indonesia as Masakan Padang
(Padang cuisine, in English usually the simpler Padang food) after
the city of Padang the capital city of West Sumatra province.[1] It is
served in restaurants mostly owned by perantauan (migrating)
Minangkabau people in Indonesian cities. Padang food is ubiquitous
in Indonesian cities and is popular in neighboring Malaysia and
Singapore. The term "Padang food" is often used to designate the
whole culinary traditions of Minangkabau people. However, this
term is seldom used in Minangkabau inland cities such asBukittinggi An array of Nasi kapau dishes, Minangkabau
— a culinary hotspot in West Sumatra where they refer to it as Bukittinggi cuisine.
Masakan Minang or Minangkabau food, since there are differences
between Nasi Padang of Padang and Nasi kapau of Bukittinggi.

Padang food is famous for its rich taste of succulent coconut milk and spicy chili.[2] Minang cuisine put much emphasis in three
elements; gulai (curry), lado (chili pepper) and bareh (rice). No traditional Padang meal is complete without the three — spicy chili
sauce; thick curry and perfect steamed rice.[3] Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of
Sumatran cuisine, demonstrate Indian and Middle Eastern influences, with dishes cooked in curry sauce with coconut milk and the
heavy use of spices mixture.

Because most Minangkabau people areMuslims, Minangkabau cuisine followshalal dietary law rigorously. Protein intake are mostly
taken from beef, water buffalo, goat, lamb meat, and poultry and fish. Minangkabau people are known for their fondness of cattle
meat products including offal. Almost all the parts of a cattle, such as meat, ribs, tongue, tail, liver, tripe, brain, bone marrow, spleen,
intestine, cartilage, tendon, and skin are made to be Minangkabau delicacies. Seafood is popular in coastal West Sumatran cities, and
most are grilled or fried with spicy chili sauce or in curry gravy. Fish, shrimp, and cuttlefish are cooked in similar fashion. Most of
Minangkabau food is eaten with hot steamed rice or compressed rice such as katupek (ketupat). Vegetables are mostly boiled such as
boiled cassava leaf, or simmered in thin curry as side dishes, such asgulai of young jackfruit or cabbages.

Contents
1 Padang restaurants
2 Dishes
3 Snacks and drinks
4 In popular culture
5 See also
6 References

Padang restaurants
In Padang food establishments, it is common to eat with one's hands. They usually provide kobokan, a bowl of tap water with a slice
of lime in it to give a fresh scent. This water is used to wash one's hands before and after eating. If a customer does not wish to eat
with bare hands, it is acceptable to ask for aspoon and fork.
The cuisine is usually cooked once per day. To have Nasi Padang in restaurants
customers choose from those dishes, which are left on display in high-stacked plates
in the windows. During a dine-in hidang (serve) style Padang restaurant, after the
customers are seated, they do not have to order. The waiter immediately serves the
dishes directly to the table, and the table will quickly be set with dozens of small
dishes filled with highly flavored foods such as beef rendang, curried fish, stewed
greens, chili eggplant, curried beef liver, tripe, intestines, or foot tendons, fried beef
lung, fried chicken, and of course, sambal, the spicy sauces ubiquitous at Indonesian
The hidang style Padang food served
tables. Customers take — and pay for — only what they want from this array.[4] The
at Sederhana restaurant; all of the
best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in
bowls of food are laid out in front of
spicy soup) is local residents' breakfast favorite, meanwhile sate (beef satay in curry customer. The customer only pays
sauce served with ketupat) is a treat in the evening. for whatever bowl they eat from.

The serving style is different in Nasi Kapau food stalls, a Minangkabau Bukittinggi
style. After the customer is seated, he or she is asked which dishes they desire. The chosen dishes will be put directly upon the
steamed rice or in separate small plates.

There are myriad Padang food establishments throughout Indonesia and the region,
according to Ikatan Warung Padang Indonesia (Iwapin) or Warung Padang Bonds.
In greater Jakarta alone there are at least 20,000 Padang restaurant establishments.[5]
Several notable Minangkabau restaurant chains are Sederhana, Garuda, Pagi Sore,
Simpang Raya, Sari Ratu, Sari Minang, Salero Bagindo and Natrabu.

The importance of Padang food establishments (warung or rumah makan Padang)

for Indonesian workers' lunch break in urban areas, was demonstrated in 2016; when
Jakarta municipal civil servants demanded the raise of uang lauk pauk (food Some of Padang cuisine served in a
allowance, as a component of civil servant's salary), following the raise of Nasi beach stall in Gandoriah Beach,
Padang price in Greater Jakarta area.[6] Pariaman. Dishes in coastal areas of
West Sumatra is heavily influenced
by sea productions, such as fishes
Dishes and prawns.

The cooking method of gulai, which employing certain ingredients; meat, poultry,
vegetables, fish or seafood simmered and slowly cooked in coconut milk, spice
mixture and chili pepper, formed the backbone of Minangkabau cooking tradition.
The thick golden, yellowish, succulent and spicy gulai sauce has become the
hallmark of Padang restaurant's window display everywhere. In Padang, smart
cooking means the capability of preparing gulai. Randang (beef simmered in
coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and
light-colored gravy) are just a few variations of Padanggulai.[3]

Rendang, chunks of beef stewed in spicy coconut milk and chili gravy ,
cooked well until dried. Other thanbeef, rendang ayam (chicken An array of Padang dishes arranged
rendang), rendang itiak (duck rendang), rendang lokan (mussel in a restaurant window.
rendang), and number of other varieties can be found
Daun ubi tumbuk, cassava leaves in coconut milk
Sate Padang, Padang style satay, skewered barbecued meat with thick yellow sauce
Soto Padang, a soup of beef
Balado, chili paste similar to sambal with large sliced chili pepper, usually stir fried together with main ingredients
Sambal Lado Tanak
Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored
Gulai Ayam, chicken gulai
Gulai Cancang, gulai of meats and cow internal organs
Gulai Tunjang, gulai of cow foot tendons
 Gulai Babek, Gulai Babat or Gulai Paruik Kabau, gulai of cow tripes
Gulai Iso or Gulai Usus, gulai of cow intestines usually filled with eggs andtofu
Gulai Limpo, gulai of cow spleen
Gulai Ati, gulai of cow liver
Gulai Otak, gulai of cow brain
Gulai Sumsum, gulai of cow bone marrow
Gulai Gajeboh, cow fat gulai
Gulai Itik, duck gulai
Gulai Talua, boiled eggs gulai
Gulai Kepala Ikan Kakap Merah, red snapper's head gulai
Gulai Jariang, jengkol stinky bean gulai
Dendeng Batokok, thin crispy beef
Dendeng Balado, thin crispy beef with chilli
Palai, Minang variants of pepes
Paru Goreng, fried cow lung
Asam Padeh
Ayam bakar, grilled spicy chicken
Ayam goreng, fried chicken with spicy granules
Ayam Pop, Padang style chicken, boiled/steamed and later fried. While fried chicken is golden brown, ayam pop is
light-colored
Ikan Bilih, fried small freshwater fish of the genusMystacoleucus
Baluik goreng, crispy fried small freshwatereel
Udang Balado, shrimp in chili
Rajungan goreng, crispy fried crab
Terong Balado, eggplant in chili
Petai Goreng, fried green stinky bean (Parkia speciosa)
Peyek udang, shrimp rempeyek
Kerupuk Jangek, cow's skin krupuk

Snacks and drinks

Lemang mixture of sticky rice, coconut milk and pandan in thin bamboo
(talang)
Tapai fermented sticky rice
Teh Talua, mixture of tea and egg
Dadiah, fermented buffalo milk
Bubur Kampiun porridge made from rice flour mixed withbrown sugar
Es Tebak, mixed of avocado, jack fruit, tebak, shredded and iced with
sweet thick milk
Karupuak Jangek, cow skin cracker
Karipiak Balado or Karipiak Sanjai, cassava cracker coated with hot A plate of Minangese snacks, usually
and sweet chilli paste served in weddings or family
Dakak-dakak gatherings.
Galamai
Amping Dadiah
Lopek Sarikayo

In popular culture
Indonesian film Tabula Rasa (2014), describes a Minang family which run a Rumah Makan Padang(Padang food
[7][8]
restaurant) that hiring an aspiredPapuan football player that struggles in Jakarta as their cook.

See also
Indonesian cuisine
 Indonesian cuisine
Malay cuisine
Javanese cuisine
Sundanese cuisine
Philippine cuisine

References
1. "A Unique of Padang" (http://padangbaycity.com/culture/a-unique-of-padang.html). Padangbaycity.com. Retrieved
2010-09-22.
2. "Marco’s Bofet: Authentic Padang food"(http://www.thejakartapost.com/news/2010/05/16/marco%E2%80%99s-bofet
-authentic-padang-food.html). The Jakarta Post. Retrieved 2010-09-22.
3. Donny Syofyan (24 November 2013)."By the way ... I just can’t live without Padang food"(http://www.thejakartapost.
com/news/2013/11/24/by-way-i-just-can-t-live-without-padang-food.html) . The Jakarta Post.
4. "A Unique of Padang" (http://padangbaycity.com/culture/a-unique-of-padang.html). Padangbaycity.com. Retrieved
2010-09-22.
5. Harian Kompas, 25 May 2003(http://www.kompas.com/kompas-cetak/0305/25/latar/331202.htm)
6. "Gara-gara Nasi Padang, Belanja Negara T erpaksa Ditambah" (http://metrobatam.com/gara-gara-nasi-padang-belan
ja-negara-terpaksa-ditambah/). Metro Batam (in Indonesian). 5 October 2016.
7. "Tabula Rasa - Official Site" (http://www.tabularasafilm.com/en/). LifeLike Pictures.
8. "Tabula Rasa (2014)" (https://www.youtube.com/watch?v=qw79OUP08aE). Youtube.

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