What could be more Hot and Appetizing than Padang Food?
Padang food is the cuisine of the Minangkabau people of west Sumatra, Indonesia. It is among the most popular food in Southeast Asia. It is known across Indonesia as Masakan Padang after the city of Padang the capital city of West Sumatra province.
Aside from its food, Padang restaurant is also known for the way it serves food to customers which is known as rumah makan nasi kapau”. Kapau is the traditional food joint known for its creativity in serving food.
What is known as Padang food sold throughout the country in fact originated in Bukittinggi, Pariaman, Pagaruyung and Koto Gadang.
For today’s post, I want to take you to Koto Gadang.
Koto Gadang is a small village located at approximately height about 923 meters above sea level and flanked by Mount Singgalang and Mount Merapi.
The unique characteristic in this village is the residential house model which look likes the villa house and this is different from the traditional Minangkabau house model.
One of the famous dishes from Koto Gadang is Gulai Gadang (Spicy Simmered Beef) and should you want a taste of the famous Gulai Gadang, here is my recipe:
- 1 kg topside beef, cut into cubes
- 2 stalks lemon grass, thick bottom part only, tough outer layers discarded, inner part bruised
- 3 kaffir lime leaves
- 2 turmeric leaves
- 3 to 4 cups water
- 6 candle nuts, crushed and dry-roasted
- 8 – 12 red chilies, sliced
- 3 shallots or half of big onion
- 2 cloves garlic
- 2 cm ginger, peeled and sliced
- 2 cm turmeric, peeled and sliced
- Make the marinade by grinding all the ingredients to a smooth paste in a mortar or blender, adding some water to make the paste turning if necessary.
- Transfer to a large bowl . add the beef, mix until well coated and marinate for about 1 hour
- Place the marinated beef, lemongrass, kaffir lime and turmeric leaves in a wok or saucepan and add enough water to cover.
- Bring the mixture to a boil over high heat, then reduce the heat to medium, cover and simmer for about 1 hour stirring constantly until the beef is tender and the sauce thickened.
- Remove from heat and discard the lemongrass, kaffir lime and turmeric leaves.
This is the look of my Gulai Gadang