We are in Padang (West Sumatera)

Okay, now I will discuss culinary specialties or Padang of West Sumatra,

1. RENDANG

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, and is also in Singapore and Brunei. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies,
wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods.

Rendang has two type, that is dried rendang and wet rendang

Dried Rendang

          According to Minangkabau tradition, their true rendang is the dry one. Rendang was diligently stirred, attended and cooked for hours until the coconut milk evaporated and the meat absorbed the spices. It is still served for special ceremonial occasions or to honour guests. If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still good to consume. It can even last months stored in a refrigerator, and up to six months if frozen.

Wet Rendang

        Wet rendang, more accurately identified as kalio, is a type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown color, paler than dry rendang.


2. DENDENG BATOKOK / BALADO

Dendeng is thinly sliced dried meat in Indonesian cuisine. It is preserved through a mixture of sugar and spices and dried through frying process. It is similar to jerky. Dendeng originally found by Minangkabau people. At first they made dendeng from beef, drying it so it could be eaten for days and bringing it with them when they traveled.


The Minangkabau version — probably the most popular dendeng dish in Indonesia — is called Dendeng Balado or Dendeng Batokok is a speciality from Padang, West Sumatra, made from beef which is thinly cut then dried and fried before adding chillies and other ingredients.


3. SATE PADANG

        Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef cut into small dices with spicy sauce on top of it. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb.

Fresh meat are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The boiled water will be used as a soup broth to make the sauce. Then the broth, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. Grill the sate when ready to eat, using charcoal from coconut shell.

4. PENSI

      Pensi is a food made from a type of freshwater mussels. Well, this conch obtained from Maninjau. I was reminded of the same Bili fish about this. Somehow, lakes in West Sumatra has some kind of animal it is typical that only exists there, and so was the food anyway. Where are equally tasty. 

Pensi is really small, smaller than clams in seafood. She's supposed to catch fishermen in Maninjau Pensi 1000 kg of crude per day. Imagine down there how many art shows. Hehehe .. 

Pensi essence can be processed stuff. But I like it just as simple. Pensi is boiled away. Later served with sauce desert shades. If you want it spicy, add a little chili liquid.

OK guys, that's all my story