Jakarta (ANTARA) – Nasi Padang and Nasi Kapau are typical Minangkabau dishes, West Sumatra which are popular among Indonesian people. These two dishes are identical with spices and added coconut milk sauce which gives a savory taste.
Even though at first glance the two look similar, nasi Padang and Nasi Kapau are actually different. So, what is the difference between nasi Padang and nasi Kapau?
1. Regional origin
Kapau rice is a dish that originates from a nagari or village called Kapau which is located in Agam district, West Sumatra. Nasi Kapau is easiest to find in Bukittinggi.
Meanwhile, nasi Padang refers to the entire food menu made by the people of West Sumatra. Even though it is called nasi Padang, the dish comes from various regions in West Sumatra, not just from the city of Padang.
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2. How to serve it
The dishes available at Nasi Padang are served in a display case and placed on a higher terrace. Meanwhile, kapau rice is served at a table with a descending terrace.
At the Kapau rice shop, the buyers’ tables and chairs are arranged opposite the side dish serving table. Meanwhile, in Padang restaurants, buyers are usually served by waiters who bring a variety of side dishes.
3. Menu type
The number of side dishes in Kapau restaurants is greater than Padang restaurants. Apart from that, the curry, vegetable and rendang menus served have different tastes.
For the curry menu, Padang restaurants generally only sell chicken, fish and offal curry, but Kapau stalls also offer two typical curry menus, namely gulai gajebo (processed beef hump) and gulai tambusu (cow intestines filled with egg and tofu).
For vegetables, Padang restaurants use green beans as a complement to the dish. Meanwhile, the Kapau rice shop uses radishes, jackfruit and long beans to accompany its delicious, distinctive sauce.
Then, the rendang menu at Padang restaurants is made from processed beef. But at the Kapau shop there are three types of rendang, namely chicken, beef and duck, as well as a rendang menu mixed with small potatoes.
Kapau cuisine uses a higher dose of spices and coconut milk than Padang cuisine.
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Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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