Jakarta (ANTARA) – Nasi Padang and Nasi Kapau are typical Indonesian dishes which are popular with many Indonesians.
These two dishes, which originate from typical Minangkabau cuisine, West Sumatra, are synonymous with spices and added coconut milk sauce which gives a savory taste.
Apart from being easy to find, Nasi Padang and Nasi Kapau have a variety of side dish options. Here are some favorite side dish menus of nasi Padang and kapau;
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1. Rendang
Rendang is one of the iconic foods of West Sumatra. Rendang is made from cut meat, coconut milk, and a mixture of aromatic spices which are cooked for a long time until tender and the spices are absorbed. Its rich taste of herbs and spices makes anyone love it.
Rendang in Padang restaurants is made from processed beef. Meanwhile, at the Kapau shop there are three types of rendang, namely chicken, beef and duck, which are mixed with small potatoes.
2. Goulash
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Gulai is one of the menus on Nasi Padang and Kapau. Gulai is a soup with coconut milk, made from various ingredients such as meat, offal or vegetables.
The spices commonly used to make curry are red spices or yellow spices. The deliciousness of this dish arises from the combination of spices consisting of turmeric, galangal and lemongrass, creating a savory and slightly sweet taste.
For the curry menu, Padang restaurants generally only sell chicken, fish and offal curry, but the Kapau shop also offers two typical curry menus, namely gulai gajebo (processed beef hump) and gulai tambusu (cow intestines filled with egg and tofu).
3. Pop chicken
Pop chicken is also a side dish for nasi Padang and kapau which is no less delicious. Different from fried chicken, this food is white, soft and tastes delicious with the aroma of coconut milk. To prepare pop chicken, soak the chicken pieces in a spice mixture, boil the chicken in coconut water.
4. Batokok jerky
Dendeng batokok is included in the menu of Nasi Padang and Nasi Kapau, which comes from the word Tokok which means beaten. Dendeng batokok consists of slices of boiled beef that are beaten until they are flat, aromatic and tender. The taste is a combination of sweet, savory and spicy.
5. Padeh Tamarind Fish
Tamarind fish is a fish dish cooked using typical Minangkabau spices, usually from tuna. Padeh sour fish has a combination of spicy and sour flavors with a striking red sauce. The sour taste in this fish dish is not sharp, it blends well with the spicy and savory spices.
Also read: History of Padang restaurants and the characteristics of their cuisine
Also read: The secret to delicious Nasi Padang starts with choosing coconut
Also read: The difference between nasi Padang and nasi Kapau
Reporter: Sri Dewi Larasati
Editor: Maria Rosari Dwi Putri
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