west sumatra dishes and recipes

FISH IN COCONUT GRAVY WITH KECOMBRANG FLOWER - IKAN SUMPU KECOMBRANG

2008-08-09T05:11:00.000-07:00

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SHRIMPS IN GREEN CHILLIES PASTE - UDANG LADO HIJAU

2008-08-07T04:13:00.000-07:00

Serve: 8-10 personsCooking time: 60 minutesINGREDIENTS: 1000 g shrimp (about 30)1 tsp salt 6 tbsp oil to fry1 turmeric leave, crushed,knotted2-3 stems lemongrass, crushed6 kaffir lime leaves 1 tsp kaffir lime juice200 ml water (if necessary) 1 slice asam kandis INGREDIENTS TO GRIND:300 g green chillies 10 shallots 4 cloves garlic 6 candlenuts 5 cm ginger 3 cm turmeric 2-3 tsp salt HOW TO MAKE:1.

PADANG's SALAD - SELADA PADANG

2008-08-07T00:08:00.000-07:00

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PADANG GRILLED CHICKEN - AYAM PANGGANG PADANG

2008-03-08T07:41:00.000-08:00

INGREDIENTS:2 whole baby chicken, cut into 8 pieces750 ml coconut milk500 ml coconut cream100 red hot chilies, ground1 tsp tamarind juice100 ml oil to fryINGREDIENTS TO GRIND:10 shallotscloves garlics4 candlenuts, roasted3 cm turmeric5 cm galangal, grated3 cm ginger, grated1 lemongrass, only take the white stem½ tsp whole white peppersSalt to tasteSugar to tasteHOW TO MAKE:1. Heat the oil in a

BEEF IN SPICY COCONUT GRAVY - RENDANG DAGING

2008-03-08T07:29:00.000-08:00

Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.INGREDIENTS:1 kg beef (without fat), cut into 12-15 pieces2 liters coconut milk from 2 coconut fruit3

JENGKOL RED CHILI SAUCE

2008-03-04T06:44:00.000-08:00

One of the Indonesian’s favorite fruit is jengkol. Even it has bitter taste and strong aroma, but jengkol is still lovable for some people. This is the most required jengkol recipes which is served best with hot steam rice and steam cassava leaves.INGREDIENTS:½ kg jengkol (pick the young one which has green fruit)3 tbsp kaffir lime juice250 g red hot chilies, cut into vertically, discard seeds5

CHICKEN IN SPICY COCONUT GRAVY – KALIO AYAM

2008-03-04T06:37:00.000-08:00

In most west Sumatra (padang) dishes, coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a padang dish to have more flavor and unique dish to enjoy. If you wish to reduce the fat in this chicken in spicy coconut gravy, remove the skin from the chicken.INGREDIENTS:1.5 kg baby chickens, cut into 8 pieces750 coconut milk500 ml coconut cream (thick coconut milk)

FRIED CHICKEN POP - AYAM GORENG POP

2008-03-03T07:30:00.000-08:00

Preparation time: 20 minutesCooking time: 40 minutes This fried chicken pop is one the padang’s food most favorite choice because it’s easy to make, fast and not too spicy. This fried chicken pop will serve best with tomato chili paste and steam casave leaves.INGREDIENTS:2 young chicken, cut into 8 pieces1 tbsp kaffir lime juice1 tsp salt1 liter water, to boil5 shallots, ground3 cloves garlic,

BEEF JERKY CHILI PASTE

2008-03-03T06:46:00.000-08:00

Preparation time: 15 minutesCooking time: 40 minutes One of the most required meals in Padang restaurant is this beef jerky chili paste. It’s hot, crunchy and very taste without too spicy. Beef jerky chili paste will serve best if accompanied by hot steam rice and cassava leaves with fried potato patties.INGREDIENTS: 1 kg sirloin/tenderloin beef (without fat) Oil to taste for frying 3 kaffir lime