Padang Rice

Padang rice is a Minangkabau cuisine of West Sumatra, Indonesia. This is one of the most popular foods
in Maritime Southeast Asia. This is known throughout Indonesia as Padang cuisine (Padang cuisine, in
English usually Padang food is simple) after the city of Padang the capital of West Sumatra province,
served in restaurants opened by Minangkabau people in Indonesian cities. Padang food is everywhere in
Indonesian cities, and is also popular in neighboring Malaysia and Singapore. The term "Padang food" is
often used to refer to the culinary traditions of the entire Minangkabau community, but this term is
rarely used in inland Minangkabau cities such as Bukittinggi which is also a culinary hotspot in West
Sumatra and refers to it as Minang or Minangkabau food instead, because there are differences
between Padang Nasi Padang and Kapau Rice from Bukittinggi. Padang food is famous for its rich taste of
succulent coconut milk and spicy chili. Among the traditions of cooking various dishes in Indonesian,
Minangkabau cuisine and most of Sumatra cuisine, show the influence of the Middle East and India,
which are various dishes cooked in curry sauce with coconut milk, also heavy use of a mixture of spices.
Because most of the Minangkabau people Muslim, Minangkabau cuisine follows strict halal food laws.
Protein intake is mostly taken from beef, buffalo, goat, and lamb, and also includes poultry and fish. The
Minangkabau are known for their liking for beef products including innards. Almost all parts of the cow,
such as meat, ribs, tongue, tail, liver, tripe, brain, bone marrow, spleen, intestine, cartilage, tendons, and
even skin, are made for delicious Minangkabau food. Seafood is popular on the city's West Sumatra
coast, and is mostly grilled or fried with spicy chili sauce or curry sauce. Various fish, shrimp, and squid
are also cooked in the same way. Most Minangkabau foods are eaten with hot rice or compressed rice
such as valveek (rhombus). Vegetables that are mostly boiled, boiled cassava leaves, or boiled in thin
curry as a side dish, such as curry (a kind of curry) from young jackfruit or cabbage.