West Sumatra is one of the provinces in Sumatra island of Indonesia . If you traveled to the West Sumatra do not forget to sample the cuisine of food and drink typical Minangkabau . For reference here's some food and drinks typical of traditional origin of western Sumatra . below are examples of foods and beverages that we must try when traveling to West Sumatra.
In addition to the basic ingredients of meat , rendang uses coconut milk ( Karambia ) , and a mixture of various spices typical smoothed among chili ( lado ) , lemongrass , galangal , turmeric , ginger , garlic , onion and various spices which are commonly referred to as cookers , The uniqueness rendang is the use of natural ingredients , which are antiseptic and kill pathogenic bacteria that act as a natural preservative . Garlic , onion , ginger , and ginger are known to have strong antimicrobial activity .
Rendang or randang is spicy flavor of meat dishes which use a mixture of various herbs and spices . This cuisine is generated from heated cooking process repeated with coconut milk . Cooking process takes many hours ( usually about four hours ) to dry and solid black . At room temperature , rendang can last for weeks . Rendang is cooked in a shorter time and coconut milk called kalio not dry , light golden brown .
One characteristic of rendang dishes are cooked on a large scale , namely when entering the fasting month of Ramadan , Eid , the feast of Eid al-Adha . Can be found on the big day in the Pariaman area , Bukittinggi , stone cage , Nagari Pariangan , Padang , Padang Panjang , Pasaman , and other areas boast .
Sate Padang long satay sauce distinguished by its yellow color , while the sate pariaman red sauce ( spicy ) . The taste of both types of satay is also different . While the sate Padang has a variety of flavor combination of the two variants of the satay .
Sate itself only burned when ordered , using charcoal from coconut shell . Eaten in warm , usually coupled with chips balado Minang . Some satay sellers are well known by the public Minang or nomads whom are Sate Mak Syukur Padang Panjang , Sate Dangung - Dangung , and Sate KMS.
Sala lauak generally presented as a complement to dishes when a full breakfast. The main dish is usually served with sala lauak include goulash rhombus . Unique flavor , making this culinary become a typical breakfast menu Pariaman City.
Katan is processed glutinous rice steamed until cooked . In the process of steaming glutinous rice added sliced so fragrant pandan leaves .
In the presentation along with durian , Katan sprinkled with grated coconut was added refined salt to taste . Durian fruit is peeled served on a plate with Katan and grated coconut .
durian fruit sweetness and soft sweet nan eaten along with the savory Katan will be able to shake up the tongue of the who aten.
Glutinous rice washed clean once and entered into the segment of young bamboo is first coated it with banana leaves then just poured milk into rice and burned with fire, guarded lest joints of bamboo burning way of seeing the maturation is the color of bamboo green to dark colors yellowish.
The food was typical with the presentation of a unique yet delicious flavors and savory . Various lemang include: lamang Katan and banana lamang easily found in traditional markets .
Food this one is made from glutinous rice flour ( sticky rice ) , palm sugar , and coconut milk . The third type of material is cooked in a large pot to form clumps of clay and brown. These clots will be cut and shaped prior to the cold dough.
3-4 hours throughout the cooking process , the dough galamai above should not stop stirring the cauldron with the flame must be really fit . Therefore , the quality of galamai produced is determined by the shrewdness and experience of the person who made it.
1. Rendang
food from the Province of West Sumatra is one of the typical cuisine of the country that are very tasty and can be stored one week to four weeks. Why can last so long ? because Rendang is a dish containing spices are rich , and not much gravy as well as delicious eaten with rice.
Rendang
In addition to the basic ingredients of meat , rendang uses coconut milk ( Karambia ) , and a mixture of various spices typical smoothed among chili ( lado ) , lemongrass , galangal , turmeric , ginger , garlic , onion and various spices which are commonly referred to as cookers , The uniqueness rendang is the use of natural ingredients , which are antiseptic and kill pathogenic bacteria that act as a natural preservative . Garlic , onion , ginger , and ginger are known to have strong antimicrobial activity .
Rendang or randang is spicy flavor of meat dishes which use a mixture of various herbs and spices . This cuisine is generated from heated cooking process repeated with coconut milk . Cooking process takes many hours ( usually about four hours ) to dry and solid black . At room temperature , rendang can last for weeks . Rendang is cooked in a shorter time and coconut milk called kalio not dry , light golden brown .
One characteristic of rendang dishes are cooked on a large scale , namely when entering the fasting month of Ramadan , Eid , the feast of Eid al-Adha . Can be found on the big day in the Pariaman area , Bukittinggi , stone cage , Nagari Pariangan , Padang , Padang Panjang , Pasaman , and other areas boast .
2. Sate Padang, Sate Pariaman, Sate Padang Panjang
Similar to other areas of West Sumatra archipelago also has a special satay dishes . Sate Padang is a reference to one of three variants in the West , namely Sate Padang , Padang Panjang and Sate Sate Pariaman . Sate Padang use of beef , tongue , or jerohan ( heart , intestine , and tetelan ) thick peanut sauce with herbs ( like porridge ) plus chili that much so it was spicy .
Sate Padang
Sate Padang long satay sauce distinguished by its yellow color , while the sate pariaman red sauce ( spicy ) . The taste of both types of satay is also different . While the sate Padang has a variety of flavor combination of the two variants of the satay .
Sate itself only burned when ordered , using charcoal from coconut shell . Eaten in warm , usually coupled with chips balado Minang . Some satay sellers are well known by the public Minang or nomads whom are Sate Mak Syukur Padang Panjang , Sate Dangung - Dangung , and Sate KMS.
3. Sala Lauak
If you travel to West Sumatra , you will regret it if it does not go to Pariaman , for what ? Because there is no typical food Sala Lauak . What 's sala lauak ? Sala lauak is round-shaped Fried made from raw materials anchovies are mashed and mixed together rice flour dough spiced with garlic . Sala of this type has a textured outer bit hard and the inside is softer .
Sala Lauak
Sala lauak generally presented as a complement to dishes when a full breakfast. The main dish is usually served with sala lauak include goulash rhombus . Unique flavor , making this culinary become a typical breakfast menu Pariaman City.
4. Katan Durian
Besides food rendang , satay padang dendeng and it turns out there again the food was not inferior to try during a trip to the West Sumatra is Katan Durian . Who does not know the durian fruit , fruit spiked sharply with the contents very tasty tempting whole people to try it.
Katan Durian
Katan is processed glutinous rice steamed until cooked . In the process of steaming glutinous rice added sliced so fragrant pandan leaves .
In the presentation along with durian , Katan sprinkled with grated coconut was added refined salt to taste . Durian fruit is peeled served on a plate with Katan and grated coconut .
durian fruit sweetness and soft sweet nan eaten along with the savory Katan will be able to shake up the tongue of the who aten.
5. Lamang
Lamang is typical food from West Sumatra glutinous rice cooked with coconut milk in bamboo shoots . Its main ingredient is white glutinous rice , coconut milk , pandan leaf , and a pinch of salt .
Lamang
Glutinous rice washed clean once and entered into the segment of young bamboo is first coated it with banana leaves then just poured milk into rice and burned with fire, guarded lest joints of bamboo burning way of seeing the maturation is the color of bamboo green to dark colors yellowish.
The food was typical with the presentation of a unique yet delicious flavors and savory . Various lemang include: lamang Katan and banana lamang easily found in traditional markets .
6. Galamai
Galamai is a kind of dodol snacks or porridge growing in Payakumbuh , West Sumatra Province . Besides in Payakumbuh , these snacks are also found in various places in West Sumatra , among others Solok , Pariaman and Pasaman . The mention of this cuisine also varies in each region . Among other things , galamai , kalamai , calamai and gelamai .
Galamai
Food this one is made from glutinous rice flour ( sticky rice ) , palm sugar , and coconut milk . The third type of material is cooked in a large pot to form clumps of clay and brown. These clots will be cut and shaped prior to the cold dough.
3-4 hours throughout the cooking process , the dough galamai above should not stop stirring the cauldron with the flame must be really fit . Therefore , the quality of galamai produced is determined by the shrewdness and experience of the person who made it.
7. Palai Rinuak
Palai rinuak is the typical dishes of the area Maninjau Agam West Sumatra , Palai rinuak made from fish rinuak given herbs and grated coconut then wrapped in banana leaves and then steamed , palai meaning pepes language minang and rinuak is a kind of fish about the size of matchsticks are numerous in the lake maninjau , fish flavor rinuak very tasteful and we will not see him aside in Maninjau , but fish rinuak can we replace with anchovies if we are hard to find , For you fans of fish dishes should Menco palai rinuak is guaranteed not to be sorry palai rinuak typical to this .
Palai Rinuak
Processed rinuak actually very much , from the usual fried , fried Balado , dipalai ( dipepes ) , made so godok - godok ( fried ) , digulai , and many other kinds of processed rinuak . Rinuak snacks can only be enjoyed in Maninjau West Sumatra Province .
8. Teh Talua
Talua tea or tea egg is a typical drink of West Sumatra which is mandatory menu in traditional stalls and restaurants Padang . This drink consists of a mixture of tea , sugar and eggs and a little lime juice . Eggs are used usually is a chicken egg because it is based on research egg contains a lot of protein to boost energy.
Teh Talua
Talua tea usually taken by farmers who want meladang , as a stamina enhancer work . If you traveled to the West Sumatra , take your time to try teh talua . It is suitable in the drink during the morning and evening.
9. Dendeng Batokok
Dendeng Batokok is typical of West Sumatra cuisine made from thin, wide slices of dried beef and fried dry. The meat is then flavored fried Balado .
Dendeng Batokok
10. Gulai Tauco
Gulai Tauco or commonly known as goulash Toco is one of the Typical Areas Minang cuisine that uses as flavorings tauco her .
Gulai Tauco
The vegetables used in this cuisine are beans , with additional pieces of shrimp , tofu and tempeh dishes were delicious and healthy
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