Nasi Padang is the most popular food in the maritime region of Southeast Asia. In Padang, not only the food served by Kabao Minang, but restaurants in Padang are very popular throughout Indonesia and neighboring countries such as Malaysia and Singapore. Over time, people prefer to call it Padang food instead of Nasi Padang. Because this food is not only about rice, but also about side dishes. Padang food is famous for its rich taste as it is made with coconut milk and pepper. Coconut gravy cuisine is created because, among the culinary traditions of various Indonesian dishes, Minang Cabao cuisine and most Sumatran dishes have Middle Eastern and Indian influences. And don't forget to use herbs.
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Because most of the Minang Kabao people are Muslim, the food in Padang is definitely halal. Protein is obtained from beef, buffalo, goat, lamb, chicken, and fish. Almost all cuts of beef such as meat, ribs, tongue, tail, liver, liver, bone marrow, bone marrow, spleen, intestines, cartilage, veins and skin are used to prepare this delicious Padang dish. It is usually grilled or fried with pepper sauce or curry sauce. Different types of fish, shrimp and squid are cooked the same way. Vegetables that are usually cooked, such as cassava leaves, young jackfruit, and cabbage. Serve with more packaging.
In West Sumatra and its surroundings (including Pekanbaru), this restaurant is not called Padang Restaurant, but RM Ampera. For example RM Ampera Banyan, RM Ampera Siti Nurbaya and others. Ampera itself is an extension of the decree of people's suffering. During the colonial period, RM Padang was an exclusive RM, only immigrants and wealthy merchants could enjoy delicious rendang, tunjang curry, sniper heads, beef and so on. Because during the colonial period, meat and rice were valuable goods. So eating in Padang becomes expensive and can only be enjoyed by certain circles. Therefore, when buying Nasi Padang, the contents are packed more than eaten in one sitting. RM Padang traders (Minang residents of course) know that their relatives deserve to enjoy good food, especially their local food. They also know that many of their relatives work as manual laborers for the wealthy immigrants and merchants who dine at RM. Your brother needs enough energy and food to stay healthy. I don't know who started it, one day this RM entrepreneur imposed a new rule. The amount of rice purchased in packages with its contents is far more than that consumed in one meal. Immigrants and wealthy merchants paid for groceries at the same time. Workers and other residents, meanwhile, pay for packaged food. Get to know Padang's main restaurant.
The opening of this Padang restaurant has bright prospects because it has many enthusiasts. But don't be fooled by the emergence of fake Padang restaurants. This time, Peggypegi also wants to share tips on how to distinguish authentic Padang restaurants from non-original ones so you don't miss out. How to serve lace? The authenticity of Padang can be recognized from its reproduction. The meat from Rendang Prima Dona comes from the Padang kitchen. The people of Pandang Rendang do not serve sweet or savory food. The main render has a spicy taste instead of a sweet taste. Because in Minang, sweet things are only drinks. There is a green chili sauce and a spicy red chili sauce. Padang cuisine is famous for its green chili sauce. This sauce is made from green chilies and a mixture of chopped and fried onions together until they are green. And in Padang not only green chili sauce, but also red chili sauce that tempts the taste buds. Warm characters are more dominant and sharp. In some sandwiches, such as fried anchovies, fritters, etc., this red chili sauce is a mixture of spices and cooked with dry ingredients.
Concentrated curry sauce. Padang's main seasoning always shakes the tongue. The gravy is thick because it is rich in spices and coconut milk. In terms of taste, authentic Padang restaurants are uncompromising. The amount of spices and coconut milk should not be less than the required amount. Therefore, of course the price is more expensive than other traditional restaurants. However, an expensive Padang restaurant is not necessarily the main Padang stall. The belly is delicious and tender. Authentic Padang restaurants honor ancestral cooking techniques. From the intestines to the prawns, everything has to be delicious. Processing by-products requires special techniques to make them soft, odorless and delicious. This technique involves the preparation of a wide variety of foods, from giblets, chicken, and meat to a variety of foods rich in spices. Cats are not fish. You won't find catfish in the main Padang restaurant. They prefer to serve goldfish, catfish, carp or claws. It's not without reason that this fish has more meat and fat than catfish, which is why it tastes better in curry sauce. This environmentally friendly Padang restaurant will present catfish as one of the main menus. See Padang Tea The original tea is black in color and has a bitter taste. If the tea served is light brown in color and tastes like regular tea bags, it is unlikely that it will not be served at Padang's main bakery restaurant. With the Minang language at the Padang Main Restaurant, the chefs and waiters speak Minang fluently. Padang Restaurant is usually a hangout place for Padang people, ranging from newcomers to those who grew up in the area.
