The most popular food in Maritime Southeast Asia is Padang food that the cuisine of the Minangkabau people of West Sumatra, Indonesia. In Indonesia is known as Masakan Padang.
Padang food is ubiquitous in Indonesian cities and is popular too 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 as Bukittinggi — a culinary hotspot in West Sumatra where they refer to it as Masakan Minang or Minangkabau food, since there are differences between Nasi Padang of Padang and Nasi Kapau of Bukittinggi.
Why you should try padang food?
Padang food is famous for its rich taste of succulent coconut milk (“santan”) and spicy chili (“lado”). Minang cuisine put much emphasize in three elements; curry (“gulai”), chili pepper (“lado”) and rice (“bareh”). No traditional Padang meal is complete without the three elements — spicy chili sauce; thick curry and perfect steamed rice.
Almost in Minangkabau peoples, smart cooking means the capability of preparing “Gulai” — “Randang” (beef simmered in coconut milk and spices), “Asam Padeh” (sour and spicy stew) or “Kalio” (watery and light-colored gravy) are just a few of variations Padang gulai.
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 are Muslims, Minangkabau cuisine follows halal 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.
Vegetables are mostly boiled such as boiled cassava leaf, or simmered in thin curry as side dishes, such as gulai of young jackfruit or cabbages. Most of Minangkabau food is eaten with hot steamed rice or compressed rice such as katupek (“ketupat”).