Padang Rice

Nasi padang, more commonly referred to as Padang rice, is a Minangkabau steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. Minangkabau cuisine is one of Indonesia’s food cultures that come from the nature, history, and diversity of Indonesian culture, rich in taste and variety. It is named after the city Padang, capital of West Sumatra province. 

The food culture of an ethnic group comes from the accumulation of local culture which is the authenticity legacy of the previous generation. Food culture is formed from the habits of indigenous people about the food choices they eat because the cultural identity of the community is seen from their food choices including  from the preparation of choosing raw materials, process- ing to presentation; this is all influenced by the beliefs, values, and social norms of the community The  food culture of ethnic community groups is determined by personal, religious, and ethnic complexity ultimately determining food choices that reflect values and habits Likewise, the ethnic food culture of the Minangka- bau originating from the culinary heritage of the past is strongly influenced by the culinary culture of the Middle East and India together with the entry of Hinduism, Buddhism, and Islam. The Minangkabau has a Muslim background; this greatly influences the daily process of food culture to prioritize halal and dishes are. 

• Rendang 
  
  
  

Rendang. Rendang is made from a mixture of spices and coconut milk. Usually use onions, garlic, turmeric, ginger, galangal, cardamom, cinnamon, cumin, chili, and thick coconut milk. The protein used is beef, buffalo meat, chicken, and eel.

• Kikil Curry Spicy 
  
  
  

Kikil Curry Spicy (Gulai Kikil). Kikil curry usually uses soft veal skin. The mixture of spices, chilies, turmeric leaves, orange leaves, and coconut milk combined with Kikil broth makes this cuisine deliciously extraordinary. 

• Fish Curry Spicy 
  
  
  

Fish Curry Spicy (Gulai Ikan). Fish curry usually uses fresh snapper or other sea fish. A mixture of spices, turmeric leaves, orange leaves, kandis acid, and coconut milk makes this dish savory. 

In a Padang-style restaurant, the table will quickly be set with dozens of small dishes filled with highly-flavored foods such as curried fish, fried tempeh, stewed greens, chili eggplant, curried beef liver, fried chicken, and of course, sambals, the spicy sauces ubiquitous at Indonesian tables. Customers take – and pay for – only what they want from this array of dishes. Food safety is generally a concern, as customers take food out of communal dishes with their hands, dishes which will be served to subsequent customers.