It is common knowledge that Nasi Padang (literally translated rice Padang, but that means the Padang food) has become the most famous country contribution to the Indonesian cuisine. When you pay a Padang restaurant a visit, you can enjoy a unique dish. Instead of going to the counter for a direct order, you simply sit and waitresses bring various dishes at the table. Padang restaurants are located throughout Indonesia; regardless of the city where you go, there is always a Padang restaurant around.
One of the most delicious food is the Padang rendang , dry beef curry cooked with milk and spices for several hours until the coconut almost all liquid was evaporated. Each Padang restaurant is based around this dish, and families like to cook at home, especially during the holidays. There is a profound philosophical connection to food. Beef is a symbol for the ninik mamak (tribal chief), coconut is connected to cadiak Pandai (the intellectual), allspice refers to alim ulama (spiritual leader) and condiments represent society as a whole. In the past, rendang was only for the aristocratic. Now everyone eats.
Rendang
Like a real Minangnese, who was born and raised in Ranah Minang, I dare say I really count on nasi Padang for breakfast, lunch and even for dinner. I will always go to nasi kapau (made from jackfruit youth mixed with other vegetables) ayam podcast (spicy fried chicken) and sate Padang (spicy satay) on imported fast foods.
One could say that I overstatements. You have my word! Many people prefer it Padang. Despite their extensive network and long journey of life, Minangnese are still dependent Padang cuisine for breakfast and lunch, much less a good meal as dinner. Some of my friends-especially those Javanese or Sundanese environments, often shake their heads and are surprised by my seemingly sticky culinary behavior.
Let me tell you, this is not a blind love for local food. Rather, it deals with the Padang cuisine. After sharing with other lovers of Padang food, Minangnese rely heavily on their local cuisine because of three things: cabe (chili) Gulai (curry) and beras (rice). On many traditional functions such as weddings and thanksgiving ceremonies, spicy chili sauce three, thick and perfectly cooked curry with rice steam must be served to the guests.
chili spicy plays a role in the increased appetite. How could you eat a meal if it does not give you a good appetite? Also, do not just spicy foods make you eat more and more, but they also make your lunch and dinner plus ritual. Although the food served is not much, the Padang people would have a delicious meal as long as there are chili in it. They believe that without dishes spicy chili sauce dishes are not true. Yet, chili sauce Padang is not the same as various chili sauces found in Java, called sambal , because it is made of curly red chilies.
What Gulai? This is proving to be the next essential that we take our tour of Padang cuisine. In Padang, the smart kitchen means Gulai preparedness capacity (curry). Rendang, asam padeh (sour dish and spicy stew) kalio (watery and light-colored sauce), to name a few, are variations of Padang Gulai . You are not 'good at cooking "to fried chicken, pancakes or vegetable plate cast skipped. When someone excels in Gulai kitchen, he or she knows the spices. That's why, for many Padangnese, ingenuity in the kitchen is identical with Gulai cooking skills.
Last but not least, the rice should be taken into account. The majority of Indonesians consume as their staple food, however, it is so unique that Padang people can enjoy steamed rice. They would never eat sticky rice as their brothers and sisters Javanese. No matter how poor they are, Padangnese never go to corn, potato or sweet potato as an alternative to rice. For Padang people, a meal without rice is like a day without sunshine.
Padang food is not only made the food but also traditional snacks. While the functions and organization of events, for example, I ordered room service and blending modern cakes with local snacks. With brownies or muffins, kelamai (a sweet coconut sweet snack) kue talam (sweet glutinous rice cake) and lapek (banana pudding ) are curved as well.
Asam Padeh
A small change began to occur in recent years thanks to the development of information technology and in full development of young people who are always interested in learning something new. In recent years, food and beverages Javanese failed to attract customers Minangnese because they are too sweet to the taste of Padang people. Noted restaurants in Java, such as Ayam Goreng Wong Solo and Nyonya Suharti were unable to survive in West Sumatra.
Now the restaurants and cafes that serve dishes from the archipelago as ayam Penyet (Tempe chicken and sambal) and Pecel lele (catfish and rice with a side of fried sambal) are welcomed in many cities around Ranah Minang. The key lies in their ability to adapt to the tastes of consumers in Padang. Like it or not, the culinary traditions Padangnese are really extreme. While Javanese, Sundanese or Jakartans can enjoy different meals effortlessly across the country, Padangnese still struggling to find "foreign food" suited to their palate.