Jakarta (ANTARA) – Padang restaurants can not only be found in their area of origin, they have now mushroomed and can easily be found in several cities in Indonesia.
In fact, many people who are not native Minang are interested in opening this typical culinary business in their area. However, this is currently in the public spotlight after one of the mass organizations (community organizations) carried out a raid on the Padang Restaurant which recently went viral on social media.
This Padang restaurant raid incident became the main topic of discussion on social media, especially on
It is known that this raid was carried out because the restaurant was against selling menus at low prices, because it was considered to be degrading the image of Minang cuisine itself.
Padang restaurant is known as a place that sells “nasi Padang”, a typical food from the Minangkabau region, West Sumatra which is a favorite menu for many people.
Nasi Padang is often an alternative dish to enjoy typical Indonesian dishes that are rich in flavor. This dish is famous for its spice content and added coconut milk which gives it a savory taste.
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History of Padang restaurants
The term “Padang Restaurant” is a term that became known around the late 1960s. It started with the turbulent rebellion of the Revolutionary Government of the Republic of Indonesia (PRRI) in West Sumatra which was successfully suppressed.
This was conveyed by Minangkabau history expert Gusti Asnan, reported on the page Indonesia.go.id.
The PRRI rebellion incident has caused a mass exodus of residents out of West Sumatra and migrating to the island of Java. This has made quite a few Minangkabau people overseas try to change their identity, including their ethnic origin, from Minangkabau to Padang.
This also included naming the shop a Padang restaurant, which is maintained to this day. Previously, places selling typical Minangkabau food were familiarly called lapaunasi, los hull or karan.
The origins of the Padang or Lapau restaurant date back to the end of the 19th century. At that time, Padang was the capital of the Dutch East Indies government center in western Sumatra, Gouvernement van Sumatra’s Westkust.
At that time, the shop was very simple, made from an arrangement of several bamboo sticks to form a house with a thatched roof. Side dishes are placed in large earthenware containers, some parts of which are covered with cloth curtains to cover them from the sun.
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Typical Padang cuisine
Launching from the Ministry of Education and Culture’s Spice Route page, nasi Padang is famous for its coconut milk and spicy chili sauce. Minang cuisine consists of three main elements, namely curry, lado (chili), and bareh (rice).
Minangkabau cuisine and most Sumatran cuisine are influenced by India and the Middle East, with dishes using coconut milk curry sauce and various uses of spice mixtures.
Meanwhile, nasi Padang is a food that includes rice, side dishes, thick sauce and vegetables. The characteristics of the Nasi Padang menu include curry, young jackfruit, and is accompanied by various typical Padang side dishes. This yellow curry is prepared with a slightly sour taste.
There are a number of side dishes found in Nasi Padang, such as rendang, fried chicken, Padang omelette, pop chicken, grilled chicken, beef jerky, minced meat, fried lung, tunjang (kikil), mackerel fish, snapper fish, and a number of other menus. And equipped with lado mudo chili sauce or green chili sauce.
As for enjoying a meal at a Padang restaurant nowadays, it is generally priced from IDR 18-20 thousand and you can get rice and a side dish with a variety of choices ranging from rendang, chicken, to fish mixed with vegetables in the form of sweet potato leaves and a dash of green chili sauce.
However, the price can vary depending on the type of Padang restaurant and the side dishes chosen.
Also read: The difference between nasi Padang and nasi Kapau
Also read: List of legendary Padang restaurants in Jakarta
Also read: Padang City Government will open the first Padang restaurant in Vietnam
Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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