Padang food or Minang food is the cuisine of the
Minangkabau people
Minangkabau people ( min, Urang Minang; Indonesian language, Indonesian or Malay language, Malay: ''Orang Minangkabau'' or ''Minangkabo''; Jawi alphabet, Jawi: منڠكبو), also known as Minang, are an Austronesian people, Austronesian eth ...
of
West Sumatra
West Sumatra ( id, Sumatra Barat) is a province of Indonesia. It is located on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. The province has an area of , with a population of 5,534,472 at the 2020 cen ...
,
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...
. It is among the most popular cuisines in
Maritime Southeast Asia. It is known across Indonesia as ''Masakan Padang'' (Padang cuisine, in English usually the simpler Padang food) after
Padang, the capital city of
Western Sumatra province. It is served in restaurants mostly owned by ''perantauan'' (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring
Malaysia
Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...
and
Singapore
Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bor ...
.
Padang food is famous for its use of
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
and spicy chili. Minang cuisine consists of three main elements: ''
gulai'' (curry), ''lado'' (
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
) and ''bareh'' (
rice
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
).
Among the cooking traditions in
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
, Minangkabau cuisine and most of
Sumatra
Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2 (182,812 mi.2), not including adjacent i ...
n cuisine demonstrate
Indian
Indian or Indians may refer to:
Peoples South Asia
* Indian people, people of Indian nationality, or people who have an Indian ancestor
** Non-resident Indian, a citizen of India who has temporarily emigrated to another country
* South Asia ...
and
Middle Eastern
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (Europea ...
influences, with dishes cooked in
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
sauce with coconut milk and the heavy use of spice mixtures.
Because most Minangkabau people are
Muslim
Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...
s, Minangkabau cuisine follows
halal dietary law rigorously. Most of its protein is taken from beef, chicken, water buffalo, goat, lamb,
mutton, and poultry and fish. Minangkabau people are known for their fondness of cattle
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
products including
offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
. Almost all the parts of cattle are used in Minangkabau dishes. Seafood is popular in coastal West Sumatran cities, and most are grilled or fried with spicy chili sauce or in curry gravy. Fish, shrimp, and cuttlefish are cooked in similar fashion. Most Minangkabau food is eaten with hot steamed rice or compressed rice such as ''katupek'' (
ketupat). Vegetables are mostly boiled, such as boiled
cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
leaf, or simmered in thin curry as side dishes, such as
gulai of young
jackfruit
The jackfruit (''Artocarpus heterophyllus''), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family ( Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, ...
or cabbages.
Etymology
In popular usage prevalent in Indonesia and neighboring countries, the term "Padang food" is often used generally to refer to the culinary traditions of the Minangkabau people of Western Sumatra. However, this term is seldom used in Minangkabau inland cities itself, such as
Bukittinggi, a culinary hotspot in West Sumatra, where they refer to it as "Minang cuisine" or "Minang food" instead. This is partly because many Minangkabau ''nagari'' (counties) take pride in their culinary legacies, and because there are differences between
Padang rice of Padang and
''kapau'' rice of Bukittinggi.
Padang restaurants
In Padang food establishments, it is common to eat with one's hands. They usually provide ''kobokan'', a bowl of tap water with a slice of
lime in it to give a fresh scent. This water is used to wash one's hands before and after eating. If a customer does not want to eat with bare hands, it is acceptable to ask for a
spoon and
fork
In cutlery or kitchenware, a fork (from la, furca 'pitchfork') is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tine (structural), tines with which one ...
.
The food is usually cooked once per day. When eating ''nasi Padang'' (Padang rice) in restaurants, customers choose from various dishes which are left on display in high-stacked plates in the windows. In a dine-in ''hidang'' style Padang restaurant, after the customers are seated, they do not have to order. Rather, the waiter sets the table with dozens of small dishes filled with various dishes. Customers take only what they want from this array, and they pay only for what they take. The best known Padang dish is
rendang, a spicy meat stew. ''
Soto Padang
Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. This soto is a culinary specialty originating from West Sumatra, Indonesia.
The meat ...
'' (crispy beef in spicy soup) is commonly eaten for breakfast, while ''sate'' (beef
satay in
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
sauce served with
ketupat) is served in the evening.
The serving style is different in ''nasi kapau'' food stalls, a Minangkabau
Bukittinggi style. After the customer is seated, he or she orders specific dishes, which will be put directly upon the steamed rice or in separate small plates.
There are many Padang food establishments throughout Indonesia and surrounding countries, according to ''Ikatan Warung Padang Indonesia'' (Iwapin) or Warung Padang Bonds. In greater
Jakarta
Jakarta (; , bew, Jakarte), officially the Special Capital Region of Jakarta ( id, Daerah Khusus Ibukota Jakarta) is the capital city, capital and list of Indonesian cities by population, largest city of Indonesia. Lying on the northwest coa ...
alone there are at least 20,000 Padang restaurant establishments. Several notable Minangkabau
restaurant chains are
Sederhana, Garuda, Pagi Sore, Simpang Raya, Sari Ratu, Sari Minang, Salero Bagindo and Natrabu.
File:Minangkabau dishes in Gandoriah beach.JPG, Padang cuisine served in a beach stall in Gandoriah Beach, Pariaman. Dishes in coastal areas of West Sumatra are mostly sea produce, such as fishes and prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.
The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...
s.
File:Minangkabau cuisine Bukittingi.jpg, The ''hidang'' style Padang food served at Sederhana restaurant; all of the bowls of food are laid out in front of customer. The customer only pays for whatever bowl they eat from.
File:Restoran Padang.JPG, An array of Padang dishes arranged in a restaurant window.
List of Padang foods
Dishes
The cooking method of ''
gulai'', which employing certain ingredients; meat, poultry, vegetables, fish or seafood simmered and slowly cooked in
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
,
spice mixture and
chili pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...
, formed the backbone of Minangkabau cooking tradition. The thick golden, yellowish, succulent and spicy ''gulai'' sauce has become the hallmark of Padang restaurant's window display 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
Ayam goreng is an Indonesian and Malaysian dish consisting of chicken deep fried in oil. ''Ayam goreng'' literally means " fried chicken" in Malay, Indonesian and also in many Indonesian regional languages (e.g. Javanese).
Marination ...
, fried chicken with spicy granules.
* Ayam lado ijo, chicken in green chili.
*
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
Brown sugar is unrefined or partially refined soft sugar.
Brown Sugar may also refer to:
Arts, entertainment, and media Films
* ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul
* ''Brown Sugar'' (1931 film), a 1931 ...
.
*
Daun ubi tumbuk,
cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
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
''Gulai'' is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables suc ...
, 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
''Archidendron pauciflorum'', commonly known as djenkol, jengkol or jering is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are a popular dish.Lim, T. K. "Archidendron jiringa." Edible Me ...
'' 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
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all th ...
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
Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...
,
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
and
pandan in thin
bamboo
Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...
(''talang'').
*
Martabak
Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh ( Mughlai par ...
, 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
West Sumatra ( id, Sumatra Barat) is a province of Indonesia. It is located on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. The province has an area of , with a population of 5,534,472 at the 2020 cen ...
. 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
West Sumatra ( id, Sumatra Barat) is a province of Indonesia. It is located on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. The province has an area of , with a population of 5,534,472 at the 2020 cen ...
.
*
Nasi kari
Nasi kari (lit. curry rice) is an Indonesian rice dish from Acehnese, Minangkabau and Malay cuisine as well as Javanese cuisine. This rice dish is popular in Sumatra and Java, Indonesia.
Nasi kari comprises the following:
* Steamed rice, ketupa ...
or nasi gulai,
rice and curry
Rice and curry is a popular dish in Sri Lanka, as well as in the Indian subcontinent.
Rice and curry dinner comprises the following:
* A large bowl of rice, most often boiled, but frequently fried. Sometimes ''kiribath'', rice cooked in coconu ...
.
*
Nasi padang
Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia. It is named after the city of Padang, capital of the West Suma ...
, 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
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all th ...
.
*
Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, ''rendang ayam'' (chicken rendang), ''rendang itiak'' (
duck
Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...
rendang), ''rendang lokan'' (
mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which ...
rendang), and number of other varieties can be found.
*
Roti canai
Roti canai (pronunciation: /tʃanaɪ/) or roti prata, also known as roti chenai and roti cane (/tʃane/), is an Indian flatbread dish found in several countries in Southeast Asia, especially in Brunei, Indonesia, Malaysia, Singapore and Thail ...
, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in trad ...
.
*
Roti jala
Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا) is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. This is a ver ...
, 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
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...
, anchovies, green stinky bean and spices.
*
Sarikayo, jam made from a base of coconut milk, eggs and sugar.
*
Satay, dish of seasoned, skewered and grilled meat, served with a sauce.
*
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
Soto padang is a kind of clear, non coconut milked soto, which usually contains beef, onion, potatoes, and white vermicelli noodles as its main ingredients. This soto is a culinary specialty originating from West Sumatra, Indonesia.
The meat ...
, a soup of beef.
*
Talua balado, egg in chili.
*
Terong balado,
eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mo ...
in chili.
*
Udang balado,
shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are ref ...
in chili.
Snacks and desserts
* Galamai, sweets made of rice flour, palm sugar and coconut milk. This snack similar to
dodol.
* Keripik balado,
cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
cracker coated with hot and sweet
chilli paste.
*
Keripik sanjai
Keripik sanjai or keripik sanjay ( Jawi: كاروڤواق سنجاي; Minangkabau: ''karupuak sanjai'') is a Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia. It made from thinly sliced cassava deep fried in ...
, sliced cassava chips.
*
Kerupuk jangek, cow's skin ''
krupuk''.
*
Kue putu, traditional cylindrical-shaped and green-colored steamed cake.
*
Peyek, deep-fried savoury crackers.
*
Peyek udang, shrimp ''
rempeyek''.
*
Pinyaram
Pinyaram, panyaram, or penyaram ( Jawi: ڤيڽرام) is traditional ''kue'' of Minangkabau in West Sumatra, Indonesia. This dish served during certain occasion, such as wedding parties, Ramadan and Eid al-Fitr. Today, pinyaram can be used as ...
, 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
''Tapai'' (also ''tapay'' or ''tape'') is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both t ...
, fermented sticky rice.
* Lopek sarikayo, sticky and chewy snack made from glutinous rice.
*
Wajik, diamond-shaped compressed sweet glutinous rice cake.
Beverages
*
Dadiah
Dadiah (Minangkabau) or dadih (Indonesian) a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferm ...
, fermented
buffalo milk akin to
yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...
.
*
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
The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...
,
jack fruit, ''tebak'', shredded and iced with sweet thick milk
*
Teh talua
Teh talua or teh telur (egg tea) is a tea beverage from West Sumatra, Indonesia. The tea is unique due to its use of egg yolk in its preparation. Chicken or duck egg can be used to prepare the tea. Other ingredients, in addition to tea and egg yol ...
, mixture of
tea and
egg.
*
Teh tarik, hot milk tea beverage.
In popular culture
* Indonesian film ''Tabula Rasa'' (2014), describes a
Minang family which run a ''Rumah Makan Padang'' (Padang food restaurant) that hires an aspiring
Papuan football player who struggles in Jakarta as their cook.
See also
*
Indonesian cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
*
Malay cuisine
*
Javanese cuisine
*
Sundanese cuisine
*
Philippine cuisine
*
Thai cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...
*
Sri Owen
Sri Owen (born 31 March 1935) is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading a ...
, the primary interpreter of Indonesian cuisine to the English-speaking world, was born at the heart of Minangkabau culture
References
{{cuisines
Indonesian cuisine-related lists