Dishes The cooking method of
gulai, which employing certain ingredients; meat, poultry, vegetables, fish or seafood simmered and slowly cooked in
coconut milk,
spice mixture and
chili pepper, formed the backbone of Minangkabau cooking tradition. The thick golden, yellowish, succulent and spicy
gulai sauce has become the hallmark of Padang restaurants' window displays everywhere. In Padang, smart cooking means the capability of preparing
gulai.
Randang (beef simmered in coconut milk and spices),
asam padeh (sour and spicy stew) and
kalio (watery and light-colored gravy) are just a few variations of Padang
gulai. •
Asam padeh, sour and spicy fish stew dish. •
Ayam bakar, grilled spicy chicken. •
Ayam balado, chicken in chili. •
Ayam bumbu, chicken with spices. •
Ayam goreng, fried chicken with spicy granules. •
Ayam lado ijo, chicken in green chili. •
Ayam percik, grilled chicken with a spicy, curry-like sauce. •
Ayam pop, Padang-style chicken, boiled/steamed and later fried. While fried chicken is golden brown, ayam pop is light-colored. •
Balado, chili paste similar to sambal with large sliced chili pepper, usually stir fried together with main ingredients. •
Baluik goreng, crispy fried small freshwater
eel. •
Bubur kampiun, porridge made from rice flour mixed with
brown sugar. •
Daun ubi tumbuk,
cassava leaves in coconut milk. •
Dendeng, thinly sliced dried meat. •
Dendeng balado, thin crispy beef with chili. •
Dendeng batokok, thin strips of pounded and softened grilled beef . •
Gulai, curry dish with main ingredients might be poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. •
Gulai ati, gulai of cow liver. •
Gulai ayam, chicken
gulai. •
Gulai babek,
gulai babat, or
gulai paruik kabau, gulai of cow tripes. •
Gulai banak, gulai of cow brain. •
Gulai cancang,
gulai of meats and cow internal organs. •
Gulai gajeboh, cow fat gulai. •
Gulai tambusu or
gulai usus, gulai of cow intestines usually filled with eggs and
tofu. •
Gulai itik, duck gulai. •
Gulai jariang,
jengkol stinky bean gulai. •
Gulai kepala ikan, fish head gulai. •
Gulai kambiang, mutton gulai. •
Gulai kepala ikan kakap merah,
red snapper's head gulai. •
Gulai limpo, gulai of cow spleen. •
Gulai sumsum, gulai of cow bone marrow. •
Gulai tunjang, gulai of cow foot tendons. •
Gulai talua, boiled eggs gulai. •
Gulai udang, shrimp gulai. •
Ikan bilih, fried small freshwater fish of the genus
Mystacoleucus. •
Kalio, similar to
rendang; while rendang is rather dry, kalio is watery and light-colored. •
Kepiting saus padang,
seafood dish of
crab served in hot and spicy Padang sauce. •
Ketupat, rice dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch. •
Lele goreng, fried catfish. •
Lemang mixture of sticky
rice,
coconut milk and
pandan in thin
bamboo (
talang). •
Martabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. •
Martabak kubang, Minangkabau-style of murtabak from
Lima Puluh Kota Regency,
West Sumatra. It is Arab–Indian–Minangkabau fusion dish. •
Nasi briyani, flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. •
Nasi kapau, steamed rice topped with various choices of dishes originated from
Bukittinggi,
West Sumatra. •
Nasi kari or
nasi gulai,
rice and curry. •
Nasi padang, steamed rice served with various choices of pre-cooked dishes. •
Palai, Minangkabau variants of
pepes. •
Paru goreng, fried cow lung. •
Pergedel jaguang, corn fritters. •
Petai goreng, fried green stinky bean (
Parkia speciosa). •
Rajungan goreng, crispy fried
crab. •
Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than
beef,
rendang ayam (chicken rendang),
rendang itiak (
duck rendang),
rendang lokan (
mussel rendang), and number of other varieties can be found. •
Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or
curry. •
Roti jala, the name is derived from the Malay word
roti (bread) and
jala (net). A special ladle with a five-hole perforation used to make the bread looks like a fish net. It is usually eaten as an accompaniment to a curried dish, or served as a sweet with
serawa.
Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaves. •
Sambal lado tanak,
sambal with
coconut milk, anchovies, green stinky bean and spices. •
Sarikayo, jam made from a base of coconut milk, eggs and sugar. •
Sate padang, Padang-style of
satay, skewered barbecued meat with thick yellow sauce. •
Soto, traditional soup mainly composed of broth, meat and vegetables. •
Soto padang, a soup of beef. •
Talua balado, egg in chili. •
Terong balado,
eggplant in chili. •
Udang balado,
shrimp in chili.
Snacks and desserts •
Galamai, sweets made of rice flour, palm sugar and coconut milk. This snack similar to
dodol. •
Keripik balado,
cassava cracker coated with hot and sweet
chilli paste. •
Keripik sanjai, sliced cassava chips. •
Kerupuk jangek, cow's skin
krupuk. •
Kue putu, traditional cylindrical-shaped and green-colored steamed cake. •
Lupis, sweet cake made of glutinous rice, banana leaves, coconut, and palm sugar sauce. •
Peyek, deep-fried savoury crackers. •
Peyek udang, shrimp
rempeyek. •
Pinyaram, traditional cake made from mixture of white sugar or palm sugar, white rice flour or black rice, and coconut milk. •
Roti tisu, thinner version of the traditional roti canai. •
Serabi, traditional pancake that is made from rice flour with coconut milk or shredded coconut. •
Tapai, fermented sticky rice. •
Lopek sarikayo, sticky and chewy snack made from glutinous rice. •
Wajik, diamond-shaped compressed sweet glutinous rice cake.
Beverages , Minang yogurt served with shaved ice and palm sugar. •
Cindua, sweet dessert that contains droplets of green rice flour jelly, mixed of
lupis,
durian,
ampiang, and doused with palm sugar. •
Dadiah, fermented
buffalo milk akin to
yogurt. •
Es campur, cold and sweet dessert concoction of fruit cocktails, coconut, tapioca pearls, grass jellies, etc. and served in shaved ice, syrup and condensed milk. •
Es tebak, mixed of
avocado,
jack fruit,
tebak, shredded and iced with sweet thick milk •
Teh talua, mixture of
tea and
egg. •
Teh tarik, hot milk tea beverage. ==In popular culture==