Do you know this culinary, which comes from Minang, West Sumatra, GULAI BANAK

 

Indonesians are good at using all parts of the cow's body. Cow brain is boiled in a spicy sauce to make Minang otak curry. Although it tastes good, many people avoid it due to high cholesterol. That's right? Bovine brain is consumed in Indonesia, Pakistan, Mexico, El Salvador, the United States, Portugal, Spain, Italy, and France. This beef organ is popular because it has a soft texture and is very flavorful. In West Sumatra, beef brain is cooked into banak curry or also called brain curry. Raw beef brains are washed, steamed or boiled, skin removed, and chopped before cooking.

The seasoning of this curry is similar to Minang curry in general, consisting of coconut milk, red chillies, turmeric, and other spices, herbs, and spices, making the sauce thick and red-orange in color. The difference is that the brain curry uses candied tamarind and finely chopped mangkokan leaves to reduce the fishy smell of the brain. The result is a dish that combines tender, hearty otak with a thick, flavorful curry sauce. Cow brain is also high in selenium (21.8 micrograms, 31% DV) and copper (0.2 mg, 11% DV) per 100 grams. Selenium maintains healthy body tissues by preventing free radical damage, while copper reduces body cells. Protects and aids in energy production.

Vitamins B5 and B12 are also found in the brain of cows. Vitamin B5 (1.2 mg, 12% of the daily dose) plays a role in metabolism and hormone production. Meanwhile, 10.1 micrograms of vitamin B12 in cow brain, more than the daily recommendation (168%), plays a role in nervous system health and supports the formation of new red blood cells. So if there are no restrictions, eating brain curry is fine as long as it is occasional and not excessive. Eaten with warm white rice

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incomparable cuisine, which only exists in Minang, West Sumatra, ITIAK LADO MUDO

 

West Sumatra is famous for its culinary delights. Almost all the regions of West Sumatra have unique culinary delights and extraordinary flavors. One of the famous culinary delights in West Sumatra is the Lado Mudo Itiak curry dish which comes from Nagari Koto Gadang, Agam Regency. The spiciness will make you addicted to this Lado Mudo Duck Curry.

But for those who don't like spicy food, this restaurant also offers crispy roast duck with sambal, soy sauce or whatever you prefer. Itiak Lado Mudo is a famous duck dish from Bukittinggi. Super tender duck meat wrapped in a very spicy green chile sauce. The name itiak dumb side should make many fans of Minang cuisine drool. Because Itiak Lado Mudo is famous for its delicious spicy flavor. Eaten alone with warm rice it will satisfy your appetite. Itiak dumb side is a typical Bukittinggi processed duck.

Fans of spicy food will immediately fall in love with its appearance. Duck pieces seasoned with real green chilies. It is usually served in restaurants there. Of course, there are secret ingredients and how to cook duck to make delicious duck dishes on the dumb side. From selecting the right type of duck to seasoning and cooking the duck for a long time.

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Where else can you delight your palate if not in Minang, West Sumatra?

 

There are many Minang dishes without coconut milk that are delicious and must be tried, including Padeh Tamarind Fish. In Indonesian, this Minangkabau dish is also called sour and spicy. This culinary dish is not made of meat but is generally prepared with various types of fish, ranging from tuna, snapper, gourami to octopus. This culinary dish is suitable for lovers of seafood and spicy food. Padeh tamarind dish is made with tamarind, chili peppers and other spices. This dish is popular in Minangkabau and Malaysian cuisine, so it is not clear where this dish originated from.

Asam padeh fish is made from various herbs and spices including turmeric leaves, ruku ruku leaves, candied water, coriander, wax, and ginger. Cooking tamarind padeh fish is similar to cooking fish curry, only clean water replaces coconut milk. This creates a slight sauce flavor. As the name suggests, tuna tamarind fish has a strong and sour taste that is addictive. Padang cuisine is known to be rich in spices and the aroma of the food is very enticing. Padang is famous for its Padang restaurant.

You can also eat this Asam Padeh in Padang restaurants. For those of you who want to try Padang cooking at home, you can make tamarind ear padeh. The flavor is very good, fresh and suitable to enjoy with hot rice. Judging by the appearance of this sour and spicy root vegetable it seems normal. However, this sour ear of padeh has a distinctive flavor. Guaranteed more delicious to eat. Meanwhile, the tamarind-on-the-cob padeh has a savory red sauce that uses tamarind confit. Candy canes make a flavorful and tart dip.

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dishes that excite your taste buds, Minang Kabau Nasi Kapau, West Sumatra

 

When asked which Minang or Padang dishes we never tire of trying. The answer is Nasi Kapau. Nasi Kapau is a typical Minangkabau food. This dish originates from one of the Nagari or villages of West Sumatra (West Sumatra) province, namely Nagari Kapau, Agam Regency. To enjoy authentic rice or rice from the area where this food originates, you can easily find it at Los Lambuang, the Slope Market in Bukittinggi town. Here, there are many Nasi Kapau vendors serving super delicious natural flavored Nasi Kapau, also known as the most delicious Nasi Kapau in the world. Nasi Kapau and Nasi Padang are similar, both hailing from West Sumatra. However, there are some differences between Nasi Kapau and Nasi Padang.

What is Capau rice? Lapau Nasi Kapau is a Nasi Kapau stall whose owner must be from Nagari Kapau, Agam, West Sumatra. There are 5 Lapau Nasi Kapau dishes that are not common in Padang restaurants. The five typical dishes of Lapau Nasi Kapau are Tambusu Curry, Rendang Daka-Daka, Aubergine Goldfish, Jerky Balado and Kapau Curry. Tambusu curry is beef intestine stuffed with a mixture of tofu and eggs, while daka-daka rendang is made with cassava chunks. Next, laying carp is a carp curry that contains eggs. While Kapau curry consists of vegetables like bamboo shoots,

cubadak (young jackfruit), long beans and singgalang radish. Typical of Lapau Nasi Kapau, the ballad jerky has a slightly crunchy texture, although the sliced ​​meat is thin. The difference between Nasi Kapau and Nasi Padang The most visible difference between Nasi Kapau Lapau and Rumah Makan Padang is the arrangement of the dishes. Nasi kapau lapau garnishes are stacked in large containers on a wide table.

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breakfast with a lontong padang vegetable menu,

 

Who doesn't love Padang cuisine? This delicious spicy West Sumatra food is not only popular in Indonesia but has spread all over the world. Not just rendang, there are many minang culinary delights that are no less delicious. One of them is Lontong Sayur Padang, which is served with red crackers. What is the difference between Lontong Sayur Padang and Lontong Sayur in other areas? Lontong Sayur Padang has a red broth with a thicker flavor.

This lontong sayur dish is also topped with red chili sauce, jackfruit curry, green beans and pink crackers adding to the richness of flavor and multidimensional texture. Usually we can choose additional garnishes in the form of eggs or chicken curry. This dish is often sold in restaurants in Padang. Well, you can also do it yourself at home. This time I am sharing a recipe for Lontong Padang Sayur with a delicious egg dish. There are not many steps to make it, but we need a lot of spices.

The eggs are specially cooked and seasoned, which makes them different from the eggs used in other Lontong Padangs,” said Rosna, who has been serving this Lontong Padang for five years. Served with Minang-style sweet and savory spices, this dish can also be drizzled with red bird's eye chili sauce. The red sauce served is very hot, suitable for the tongue of Sundanese who often eat hot chili sauce that burns the tongue.

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interesting facts about Padang Minang Kabau satay food,

 

Indonesia not only manages to amaze the world with its natural landscapes, but also surprises with its unique culinary offer. For proof, you may still remember how proud Rendang was when he was named the world's most delicious food some time ago. Of course, delicacies in Indonesia are not just rendang, because Indonesia also has other culinary delights like satay, which has many fans at home and abroad. Interestingly, almost every region in Indonesia has its own types of satay that are served with different raw materials and different ways of serving. Perhaps Pesona Friends will also agree that Sate Padang is one of the most delicious satay in Indonesia. It is natural to see that this typical Padang cuisine is easy to find not only in its home area of ​​West Sumatra, but is also available in various other areas of Indonesia. The Origin of Sate Padang Sate Padang is said to have existed historically since the war. The food, which is usually made from beef, beef tongue, and beef heart, is believed to come from Padang Panjang in West Sumatra. Sate Padang then grew and became more famous as various congregations and recitation students brought it to an area that was at the time very popular as a center for Islamic religious education in West Sumatra. that's pariah Types of Sate Padang After congregations and Padang Panjang recitations brought sate padang to Pariaman, sate padang also underwent modification in terms of flavor and color of seasoning. The flavor and color of this seasoning should match the type of seasoning typical of that area. Looking further, there are three types of satay padang, namely:

1. Sate Padang Panjang, a synonym for yellowish seasoning;

2. Sate Pariaman, synonymous with red spice dishes because it uses a mix of more chillies to make the flavor spicier;

3. Sate Padang Kota, synonymous with brown seasoning, many even think this seasoning is a mix of Padang Panjang and Pariaman spices.

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enjoy the culinary delicacy of West Sumatra Minang rendang that is second to none

 

Indonesia is a country with a wide variety of cultures from Sabang to Merauke. Indonesia is not only known for its culture, but also for various types of traditional foods that belong to all regions of Indonesia. In each region there are dishes that have a characteristic flavor and aroma. One of them is a traditional West Sumatra dish called rendang. Rendang is a meat dish cooked with Minangkabau spices. Rendang uses natural herbal ingredients because it can work as an antiseptic and kill disease-causing bacteria, so it can be used as a natural preservative. Not surprisingly, rendang can last anywhere from one week to four weeks. Because it contains various kinds of spices, rendang is a food with a unique taste and is loved by many people. There are two types of rendang that are commonly known, namely:

1. Dry rendang Dry rendang is a true rendang in the Minang cooking tradition. This rendang is cooked long enough for the coconut milk to dry out and the spices to infuse perfectly. Dried rendang is usually served on special occasions, such as traditional ceremonies, festivals, or to welcome honored guests. Dried rendang is darker brown in color. Properly prepared dried rendang can be stored at room temperature for three to four weeks and refrigerated for about a month.

2. Wet Rendang or Kalio Wet rendang or better known as kalio is rendang that is simply cooked in a shorter time. The coconut milk is not allowed to dry out completely, so it has a slightly flavorful sauce.

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the uniqueness and appeal of the traditional South Kalimantan house

South Kalimantan is a province on the island of Borneo. This province covers 38,744 km2 and is inhabited by the majority of the Banjar population. Like other provinces, South Kalimantan has distinctive and unique traditional houses. The traditional house in South Kalimantan is called Bubungan Tinggi House. In historical records, the traditional homeland of South Kalimantan has existed since the time of the Banjar Kingdom ruled by Panembahan Sulaiman in the 19th century. However, another version claims that the traditional South Kalimantan house has existed since the beginning of the Banjar kingdom around the mid-16th century AD. Knowing the South Kalimantan Traditional House, The Origins of the South Kalimantan Traditional House As mentioned above,

the South Kalimantan Traditional House has been around for a long time. In fact, written evidence from Dutch archives shows that the Bubungan Tinggi traditional house on the Jingah River, Banjarmasin, is the oldest traditional house in South Kalimantan. This can be seen on the building permit stamp issued by the Dutch government in 1871. From this it can be concluded that the traditional houses of South Kalimantan existed in ancient times before the independence of Indonesia. Apart from Bubungan Tinggi, this South Kalimantan traditional house has another name. Such as the houses of Baanjung, Gajah Baliku, Gajah Manyusu, Palimasan, Palimbangan, Balai Bini, Balai Laki and Anjung Sarong.

However, it is the Bubungan Tinggi house that has the most complex and distinctive architecture and is known as the traditional house of South Kalimantan. The origins of traditional houses in South Kalimantan are really interesting to discuss. If you are interested in finding a typical South Kalimantan traditional house, various sources report that the South Kalimantan traditional house called Bubungan Tinggi has several unique and significant philosophies. This house symbolizes the unification of the world above and the world below. This can be seen in the carving of a disguised hornbill at the far end of the house's roof, symbolizing the wildlife above. For their part, the sculptures of dragons, also disguised, represent the underworld. Dragon carvings are found at the ends of the circles or boards that surround the floor of the house. The carvings are deliberately disguised because, according to the teachings of the Islamic religion to which the residents adhere, it is not allowed to sculpt living things clearly.

The general shape of the house represents the tree of life, and the tree itself represents the balance and harmony between man, man and nature, and man and god. As part of the river culture of the Banjar people living in South Kalimantan, the house deliberately faces the river. The river has many functions for the Banjar tribe, from transportation to providing drinking water.

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