culinary extreme nail curry, but not the culinary one

 

typical of Padang for being one of the most hunted. Which? This typical Minang cuisine has a strong flavor of spices, thick, savory and spicy seasonings. Not surprisingly, restaurants are popping up all over Padang. In fact, not a few try to serve restaurant-style Padang food, even at home. Not just rendang, other Padang menus such as omelets, various balads, and various curries are often served as comfort food. Especially for those who love Padang cuisine,

Padang restaurants often offer satay, soto or vegetable lozenges in addition to various popular menus. Uniquely, this Padang Vegetable Ketupat only uses Paki Paki Vegetables or also known as Kukui Kuku. Not only does it taste good, but it is also nutrient-dense because the ingredients it is made from contain a lot of nutrients. This fern plant is a type of vegetable that is very easy to find in West Sumatra.

This plant thrives in swamps. Also on all types of terrain, such as water, trees and cliffs or river banks. It is very easy for people to find this plant, of course it would be a shame if it was not used, right? The surrounding community then uses it to process it into delicious dishes, and of course, it is high in nutritional value. However, keep in mind that not all ferns are edible. Of the many types of ferns, those that grow around cliffs or river banks are useful and safe to eat. Usually the young stems or leaves are fried or seasoned. The vegetables are taken directly from where you live. Then the vegetables are thoroughly washed and fried in special spices.

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This culinary can be said to be rare, GULAI GAJEBO belonging to the West Sumatran Minang tribe.

 

Rendang is probably one of the 50 most delicious dishes in the world. However, that was not the only food for the "chief" of West Sumatra. There's the gajebo curry, touted as "heavenly food." Mention any Padang cooking menu that comes to your mind. chicken rendang curry. Fish head curry. Goulash. Confused. Tortilla. vegetable jackfruit. Green chile. Itiak dumb side. How about Gajebo curry? Those of you who know or have tried this dish are lucky. Imagine, your body must be prepared to fight cholesterol if you want to try this appetizing “food from heaven”. Gajebo or gajeboh curry or meat sampade is a typical West Sumatra dish whose main ingredient is beef. The part that is used is the cob, with thick fat that sticks to the meat.

The ratio of fat to meat in gajebo curry can be as high as 3:1. The finer the meat, the tastier it will be. Chunks of "fatty meat" served with tamarind padeh sauce that does not contain coconut milk. Its elusive main ingredient places gajebo curry in the "weird food" category. The gajebo curry is served in a small dish with the broth. Parrot. Pork fat, also known as lard, dominates the chunks of meat that swim in the red tamarind padeh sauce. Judging from its shape, the fat in the gajebo curry seems quite chewy and difficult to chew. But as soon as I cut into it with a spoon, the fat is gone and it's not chewy at all.

I immediately scooped out the bits with a spoon, along with the sauce. Nice. melt It is not difficult. Light texture. Slightly spicy flavor. Lemongrass, tamarind, bay leaves, galangal, kaffir lime leaves, red chillies, shallots, garlic, turmeric, and ginger are used as seasonings. Padeh tamarind sauce uses coconut water as a substitute for coconut milk. In West Sumatra, people measure gajebo curry.

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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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