Not only is it famous throughout Indonesia, West Sumatra’s typical food is also widely known throughout the world. It’s not surprising that authentic West Sumatran dishes that are rich in spices are able to tempt the tongues of not only local people, but also foreigners.
Nah, If you want to taste an economical version of typical West Sumatran food, you can try making it yourself at home, you know! To make cooking easier, follow the 6 typical West Sumatran food recipes below of!
1. Rendang
Ingredients:
Beef – 1 kg
Thick coconut milk, from 7 coconuts – 1.5 liters
Spices:
Lemongrass, bruised – 3 stalks
Cinnamon – 10 cm
Nutmeg – 1/2 grain
Asam kandis – 1 piece
Cloves – 7 grains
Cardamom – 9 grains
Star anise – 2 pieces
Turmeric leaves, torn and knotted – 1 sheet
Bay leaves – 5 pieces
Orange leaves – 7 pieces
Ground spices:
Garlic – 9 cloves
Shallots – 20 pieces
Curly red chilies – 100 grams
Ginger – 1 thumb
Young galangal – 1 thumb
Lemongrass, take the white part – 2 stalks
Cinnamon – 5 cm
Salt – 2 tsp
How to make:
- In a pan, add coconut milk along with spices and ground spices. Cook while continuing to stir until the coconut milk releases oil.
- Add the meat and continue cooking until tender, stirring occasionally. Lift.
- Padang specialty beef rendang is ready to be served.
2. Tuna Fish Padeh Acid
Ingredients:
Tuna fish, cut into pieces – 1 kg
Lime, take the juice – 1 point
Candied acid – 2 pieces
Starfruit, halved – 1 handful
Galangal, crushed – 2 knuckles
Lemongrass, bruised – 1 stalk
Bay leaves – 2 pieces
Orange leaves – 3 pieces
Turmeric leaves, torn and knotted – 1 sheet
Water – 600 ml
Oil, for frying – 2 tbsp
Ground spices:
Curly red chilies – 100 grams
Shallots – 8 pieces
Garlic – 4 cloves
Turmeric – 1 knuckle
Ginger – 1 knuckle
Candlenuts – 2 items
Salt – 1.5 tbsp
Sugar – 1 tsp
How to make:
- Clean and wash the fish. I pour lime juice all over the surface. Leave it for 15 minutes then rinse again until clean. Set aside.
- Saute ground spices until fragrant.
- Add candied tamarind, galangal, lemongrass, bay leaves, orange leaves, and turmeric leaves. Stir well.
- Pour water and mix well and cook until boiling.
- Add the tuna and starfruit. Stir well. Cook over low heat until the fish is cooked and the sauce has reduced. Correct the taste. Lift.
- Ready to be served.
3. Pop Chicken
Ingredients:
Young chicken, cut into 4 parts, remove the skin – 1 tail
Lime – 1/2 fruit
Coconut water – 800 ml
Bay leaves – 2 pieces
Lemongrass – 1 stalk
Ground pepper – 1 tsp
Granulated sugar – 1 tbsp
Oil, for frying – to taste
Ginger, bruised – 3 cm
Garlic, roughly chopped – 6 cloves
Salt – 2 tsp
Sambal:
Curly red chilies – 10 pieces
Cayenne pepper – 3 pieces
Tomatoes – 2 pcs
Shallots – 6 pieces
Salt – 1 tsp
Cooking oil – 5 tbsp
Water – 5 tbsp
How to make:
- Coat the chicken with lime juice, leave for 10–15 minutes.
- Put into the pan: Coconut water, fine garlic, ginger, bay leaves, lemongrass, salt, pepper and granulated sugar. Stir to mix evenly.
- Add the chicken, cook until the chicken is cooked (young chicken cooks quickly, about 20 minutes).
- While waiting for the chicken to cook, prepare the chili sauce. Fry red chilies, cayenne peppers, shallots, tomatoes until wilted, remove from heat and let cool slightly.
- Blend the chili ingredients along with the oil and add water. Then sauté and season with salt. Cook the chili sauce until the spices are fragrant and explode. Set aside.
- Heat the oil (until it is warm enough, not too hot), fry the chicken briefly while drizzling with oil, remove from heat and set aside.
- Serve the pop chicken with chili sauce and fresh vegetables.
4. Egyptian Martabak
Ingredients:
Skin Dough:
Wheat flour – 200 grams
Water, adjust – 125 – 140 ml
Cooking oil – 50 ml
Salt – a pinch
Oil, to soak the dough – as needed
Meat Stuffing (Stir-Fry):
Ground beef – 250 grams
Onion, coarsely chopped – 1 grain
Shallots, puree – 5 pieces
Garlic, crushed – 3 cloves
Galangal, puree – 1 segment
Ginger, ground – 1 segment
Curry powder/paste – 3 tbsp
Lemongrass, bruised – 2 stalks
Orange leaves – 5 pieces
Bay leaves – 2 leaves
Turmeric leaves, torn and knotted – 1 sheet
Thick coconut milk – 100 ml
Ground pepper – 1 tsp
Salt – 1 tsp
Oil, for frying – to taste
Cuko Sauce:
Brown sugar, comb – 5 tbsp
Tamarind or cooking vinegar – 1 tbsp
Water – 500 ml
Onion, sliced - enough
Tomatoes, sliced – to taste
Cayenne pepper, sliced – to taste
Martabak Filling:
Duck / chicken eggs – 6 pieces
Green onions, thinly sliced – to taste
Onions, thinly sliced – to taste
How to make:
Leather:
- Mix all the skin dough ingredients. Knead until the dough comes together and doesn’t stick to your hands.
- Divide the dough into @50 grams and round it. Do this until all the dough is used up, making approximately 6 rounds.
- Place all the circles in a container or bowl. Pour in cooking oil until all the balls are submerged. Leave it for at least 2 hours. Set aside.
Meat Filling:
- Heat some oil. Sauté the onion briefly.
- Add ground spices (shallots, garlic, galangal, ginger) and curry powder. Saute until a fragrant smell appears.
- Add lime leaves, bay leaves, turmeric leaves and lemongrass. Saute again until fragrant.
- Add the meat. Stir and cook until it changes color.
- Pour coconut milk. Stir and cook until the coconut milk is dry/finished and the meat is tender.
- Season with pepper and salt. Stir well. Lift. Set aside.
Cuko Sauce:
- In a saucepan, boil the sugar, acid and water until it boils and mixes well. Turn off the heat and let it cool.
- Transfer the sauce into a container. Add sliced onions, tomatoes and cayenne pepper.
- Ready to be served. Set aside.
Solution:
- Heat oil in a flat non-stick frying pan over low heat. Set aside.
- In a container, beat 1 egg with 2 tablespoons of meat filling (stir fry), sliced spring onions and onions until smooth. Set aside.
- Take 1 circle of skin dough. Flatten and thin until wide but don’t tear.
- Pour the beaten egg over the skin. Fold the martabak skin like an envelope.
- Fry the martabak until cooked or both sides look slightly browned. Lift and drain.
- Ready to be served with cuko sauce.
5. Jerky Balado
Ingredients:
Internal hash meat, whole without cutting – 200 grams
Shallots – 6 cloves
Curly red chilies – 15 seeds
Red tomato – 1 piece
Cooking vinegar – 1 tsp
Ginger, crushed – 1 cm
Galangal, crushed – 1 cm
Lemongrass – 1 stalk
Bay leaves – 2 pieces
Asam kandis – 1 piece
Salt – 1/2 tbsp
Water – 1 glass
Oil – 3 tbsp
Oil for frying – as needed
Ground spices:
Garlic – 5 cloves
Coriander – 1 tsp
Candlenuts – 2 items
Salt – 1/2 tbsp
How to make:
- Place the pieces of meat in the pan. Add ground spices, water, ginger, galangal, lemongrass, bay leaves and kandis acid. Mix well. Boil or cover over medium heat until there is little water left.
- Turn off the heat and let the meat rest for 1 hour.
- Cut the meat thinly along the grain.
- Heat a lot of oil. Fry the beef slices until crispy and blackish brown. Lift and drain. Set aside.
- Coarsely chop the shallots, chilies and tomatoes.
- Heat the oil. Saute the balado chili sauce. Stir until fragrant and cooked.
- Add salt and vinegar. Stir and cook until red. Pick up.
6. Satay Padang
Ingredients:
Meat:
Beef – 500 grams
Bay leaves – 3 pieces
Galangal, bruised – 1 segment
Water, for boiling – enough
Other Ingredients:
Lemongrass, bruise then tie together – 3 stalks
Orange leaves, torn – 7 pieces
Turmeric leaves, torn – 1 sheet
Bay leaves – 4 pieces
Rice flour – 3 tbsp
Candied acid – 2 pieces
Skewer – to taste
Fried shallots – to taste
Ground spices:
Garlic – 50 grams
Shallots – 75 grams
Finely ground chili – 3 tbsp
Ginger – 2 segments
Galangal – 2 segments
Turmeric – 2 segments
Curry powder – 2 tbsp
Cinnamon – 10 cm
Nutmeg – 1 item
Coriander – 1 tbsp
Lada – 1 sdt
Cumin – 1 tsp
Anise – 1 tsp
Star anise – 2 grains
Cardamom – 7 grains
Cloves – 7 grains
Complementary:
Lontong or ketupat – enough
How to make:
- Boil all the meat ingredients until the meat is half tender and no longer bleeds. Remove and drain the meat then cut into cubes according to taste. Set aside. Save the meat cooking water/broth to make gravy. Set aside.
- Saute ground spices until fragrant.
- Add lime leaves, turmeric leaves and bay leaves. Saute again until completely cooked. Remove and divide the spices into 2 parts.
- Take 1 part of the spices then mix it with the meat that has been cut into pieces. Transfer to a pan then pour enough water (until the meat is submerged). Cook/uncover the meat until tender and the spices are absorbed. Lift.
- Take the meat and skewer it and place it on the skewers. Do it to the end.
- Grill the satay briefly over fire or a flat non-stick/Teflon frying pan. Lift.
- Satay sauce: Take 1 part of the remaining spices then cook with the boiled meat water and kandis acid until it boils. Add the rice flour which has been dissolved in a little water. Keep stirring (so it doesn’t clump) until it’s thick and bubbling. Correct the taste. Lift.
- Solution: Arrange satay with lontong/ketupat. Drizzle with satay sauce. Sprinkle with fried shallots. Ready to be served.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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