A tasty bite of Indonesia

The expression “guilty pleasure” is more than apt for a culinary adventure in West Sumatra. But while Minang cuisine (Minang is the local ethnicity of West Sumatra) poses a challenge to anyone on a diet, the dishes are among the tastiest Indonesia has to offer.

Minang cuisine’s alarming calorie count is largely down to its exuberant use of coconut milk. The people of West Sumatra love coconut milk – a dish without it is quite uncommon in the region – despite several health and dietary institutions, including the World Health Organisation, recommending against its consumption because of its high levels of saturated fat.

But Minang cuisine’s heavenly tastes are not easy to ignore, so we tell ourselves that maybe two servings of rendang (beef simmered in coconut milk) are fine.

However, while rendang remains the uncontested star of Minang cuisine, the culinary heritage of West Sumatra is so rich that it would be a crime to ignore its other offerings.

So forget the weighing scales and the waistline measurements; check out our recommendations of places and dishes for an unforgettable West Sumatran culinary adventure.

 

NASI KAPAU UNI CAH

Minang cuisine eateries are commonly referred to as “Padang restaurants” across Indonesia. However, other eateries also serve Minang dishes. While other Padang restaurants serve their food in the most common way – stacks of small plates of dishes – the style of the people of Nagari Kapau village in Bukittinggi, West Sumatra, is to use large plates and dishes to serve their food.

A Kapau menu, however, does not vary hugely from other Padang restaurants. Nasi Kapau, the name of the local serving style, features a range of side dishes, such as gulai nangka (jackfruit curry), gulai tunjang (cow’s rind) and gulai tambusu (beef intestines filled with egg), all of which are gloriously engulfed in spiced coconut milk.

If you want to try a Kapau restaurant, visit Uni Cah restaurant in Bukittinggi on Jl. Raya Padang Luar.

 

AYAM POP AT FAMILY RESTAURANT

The seemingly raw chicken dish called ayam pop is an option for those wishing to limit their intake of coconut milk. The dish is available in most Padang restaurants.

Ayam pop is popular for its unique taste. Its transparent, juicy appearance suggests the chicken has only been stewed but actually it is also fried. Recipes instruct the cook to stew the chicken with spices before frying it briefly.

The dish cannot lay claim to generations of tradition; a restaurant in Bukittinggi named Family claims to be its inventor. Regardless of the validity of their claim, the tastiness of their ayam pop cannot be doubted.

Family restaurants can be found in Bukittinggi at Jl. Sudirman no 79 and Jl. Benteng no 4.

 

GULAI KEPALA IKAN AT NI YAS RESTAURANT

Fish-head curry, locally known as gulai kepala ikan, is one of the most celebrated dishes in Minang cuisine; a special treat for special occasions. Such status follows suit in Padang restaurants, with the dish considered a luxury item on the menu.

We put this dish in the “exotic” category; despite its popularity, gulai kepala ikan is an acquired taste.

The best spot to hunt for the dish is Bungus bay in Padang. The Ni Yas restaurant on Jl. Raya Padang-Painan serves one of the best gulai kepala ikan thanks to their close proximity to the fish auction market, enabling them to be first in line for the freshest of fish.

 

SOTO PADANG AT SOTO GARUDA

Soto Padang (a clear soup consisting of meat, usually liver or other offal, onions, crispy beef, fried potatoes and white noodles) is another entry on the coconut milk-free list.

The difference between soto Padang and similar dishes from other parts of Indonesia is the practice of frying the beef until crisp before adding it to the broth.

There is a notable soto Padang restaurant called Soto Garuda close to Minangkabau International Airport. A meal of soto Padang and rice will cost you Rp 28,000 (about Bt70).

 

BIKA ON THE PADANG PANJANG ROUTE

The hilly Padang Panjang route connects the cities of Padang and Bukittinggi. Its rather chilly weather makes it perfect to enjoy some warm snacks, and bika (a type of pancake) fits the bill.

. If you are familiar with Indonesian traditional snacks, you might be aware of bika as a snack originating from Kalimantan – and made from potato. However, in eastern Indonesia, wheat flour is used, making a variant known as bika Ambon after the city in eastern Indonesia. However, one of the most popular bika Ambon, loved for its softness, is actually made in Medan, North Sumatra.

The bika made in Padang Panjang is similar to the one made in Medan. The difference is that bika Padang Panjang is round and small, while Medan’s bika Ambon often comes in a large size.

One example of a great bika stall in Padang Panjang is Bika Talago. The stall operates next to a tranquil lake, and the bika is priced at Rp 3,000 per piece.

 

SANJAI CRACKERS

Minang snacks also encompass Sanjai crackers, which are a popular souvenir. Shops selling this snack can be found in cities across West Sumatra.

The name Sanjai comes from a village in Bukittinggi where the spicy fried cassava chip originated. These shops offer a variety of snacks, but Sanjai crackers remain the customers’ favourite. Other flavours are available, including cheese and durian.

 

If you go

_ Minangkabau International Airport is the gateway to West Sumatra, with frequent flights to destinations throughout Sumatra and Java, as well as Kuala Lumpur (AirAsia). 

_ This side of Indonesia often draws the visitors for matriachal Minangkabau – the politically savvy and culturally rich people who contribute their culture, language, cuisine and beliefs throughout Indonesia and to some parts of Malaysia and Thailand.