Minang Cuisine

Minang cuisine is the cuisine of the Minangkabau people of Sumatra, one of the Sunda islands in Indonesia.

West Sumatra

vast majority Muslim

lamang making event called malamang; lamang traditionally paired with tapai

lamang made in bamboo tube called talang

Palai is like pepes but grilled.

various famous set meals of rice with side dishes

Traditional Minang houses are called rumah gadang, meaning big house, or rumah bagonjong, meaning spiked roof.

Ingredients

sticky rice

coconut

galangal, turmeric

salam leaf or Indonesian bay leaf(daun salam)

kaffir lime

padang cinnamon or indonesian cinnamon

bumbu pemasak? made from spices: laos, kemiri…etc.

chili

stink bean(jariang)

Daun ubi refers to sweet potato leaf as well as cassava leaf. Both ingredients are used similarly in curries and similar dishes. (?)

False mangosteen(asam kandis) is often dried and added to curries.

Jackfruit(nangka) is enjoyed fresh and cooked unripe. Saba banana(pisang kepok) is a common fruit.

anchovy(ikan bada)[ikan teri], (ikan bilih), tilapia(ikan nila)?, red snapper(ikan kakap merah)?

Beef(daging) is used in many dishes, especially for special occasions.

Dishes

• steamed rice
• lamang[lemang]: sticky rice cooked in bamboo tube
• tapai: fermented sticky rice
• sambal balado
• sambal lado mudo
• terong balado
• maco bada: salted anchovy
• palai: fish or other ingredient with coconut and spices wrapped in leaf and grilled
• pangek: curry, often with fish and fiddleheads
• gulai: coconut cream curry with ingredients such as beef, shrimp, unripe jackfruit, stink bean, and various vegetables
• kalio: meat stewed with coconut cream and spices
• rendang: meat stewed with coconut cream and spices until dry
• asam padeh
• lompong sagu: sago, banana, and coconut mixture wrapped in leaf and grilled