6 Typical West Sumatran Foods, Simple and Easy to Make

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:

1. In a pan, add coconut milk along with spices and ground spices. Cook while continuing to stir until the coconut milk releases oil.
2. Add the meat and continue cooking until tender, stirring occasionally. Lift.
3. 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:

1. 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.
2. Saute ground spices until fragrant.
3. Add candied tamarind, galangal, lemongrass, bay leaves, orange leaves, and turmeric leaves. Stir well.
4. Pour water and mix well and cook until boiling.
5. 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.
6. 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:

1. Coat the chicken with lime juice, leave for 10–15 minutes.
2. Put into the pan: Coconut water, fine garlic, ginger, bay leaves, lemongrass, salt, pepper and granulated sugar. Stir to mix evenly.
3. Add the chicken, cook until the chicken is cooked (young chicken cooks quickly, about 20 minutes).
4. 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.
5. 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.
6. 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.
7. 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:

1. Mix all the skin dough ingredients. Knead until the dough comes together and doesn’t stick to your hands.
2. Divide the dough into @50 grams and round it. Do this until all the dough is used up, making approximately 6 rounds.
3. 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:

1. Heat some oil. Sauté the onion briefly.
2. Add ground spices (shallots, garlic, galangal, ginger) and curry powder. Saute until a fragrant smell appears.
3. Add lime leaves, bay leaves, turmeric leaves and lemongrass. Saute again until fragrant.
4. Add the meat. Stir and cook until it changes color.
5. Pour coconut milk. Stir and cook until the coconut milk is dry/finished and the meat is tender.
6. Season with pepper and salt. Stir well. Lift. Set aside.

Cuko Sauce:

1. In a saucepan, boil the sugar, acid and water until it boils and mixes well. Turn off the heat and let it cool.
2. Transfer the sauce into a container. Add sliced ​​onions, tomatoes and cayenne pepper.
3. Ready to be served. Set aside.

Solution:

1. Heat oil in a flat non-stick frying pan over low heat. Set aside.
2. In a container, beat 1 egg with 2 tablespoons of meat filling (stir fry), sliced ​​spring onions and onions until smooth. Set aside.
3. Take 1 circle of skin dough. Flatten and thin until wide but don’t tear.
4. Pour the beaten egg over the skin. Fold the martabak skin like an envelope.
5. Fry the martabak until cooked or both sides look slightly browned. Lift and drain.
6. 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:

1. 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.
2. Turn off the heat and let the meat rest for 1 hour.
3. Cut the meat thinly along the grain.
4. Heat a lot of oil. Fry the beef slices until crispy and blackish brown. Lift and drain. Set aside.
5. Coarsely chop the shallots, chilies and tomatoes.
6. Heat the oil. Saute the balado chili sauce. Stir until fragrant and cooked.
7. 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:

1. 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.
2. Saute ground spices until fragrant.
3. Add lime leaves, turmeric leaves and bay leaves. Saute again until completely cooked. Remove and divide the spices into 2 parts.
4. 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.
5. Take the meat and skewer it and place it on the skewers. Do it to the end.
6. Grill the satay briefly over fire or a flat non-stick/Teflon frying pan. Lift.
7. 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.
8. 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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