Minang Foods

Pangek Ikan

2008-07-01T20:36:00.000-07:00

Really Minang foods famous, because his food was hot and could be encountered in world.
For that did not like hot could be reduced his chilli.
Pangek Ikan was not hot food.
Ingrediens :

1.The fish Mas or the Tongkol Fish, 1 kg,

2.Panjang peanuts, 10 sheets, was cut-piece, 15 cm

3.Thick coconut milk 350 cc (or one coconut yg has been old)

4.The red chilli 15 pcs

5.Ginger 4 cm

6.Turmeric 3 cm

7.The Onion, 8 pcs

8.The garlic, 5 cloves

9.Candlenuts, 5 pcs

10.The turmeric leaves 1 pcs

11.Serei, 1 pcs

12.Acid kandis, 4 pcs

Spice (grated finely)

Red chlli.
Ginger.
Turmeric
Red Onion.
Garlic
Candlenuts

Directions :

1.The piece of the fish Mas or tongkol, was divided 4 piece

2.Compile long peanuts in the pan for the fish foundation.

3.Add coconut milk and spice was grated finely

4.Input of the turmeric leaves, lemon grass, acid kandis and salt

7.Cooked and don't forget to stir slow coconut milk

Asam Padeh

2008-06-29T19:24:00.000-07:00

Asam Padeh

Ingredients of Asam Padeh (Minang Foods) is BEEF or FISH:

a.Beef, 500 gram.

Was cut-piece had the shape of the quadrangle

b.The potato, 250 gram.

Spice:

1.The red chilli big 7 pcs

2.The small chilli red 3 pcs

3.The garlic 4 pcs

4.The shallot 6 pcs

5.Ginger, 2 cm

6.Red tomatoes 2 pcs

7.Candlenuts 3 pcs

8.Acid kandis, 2 pcs

9.Langkuas, 2 cm

10.Serei, 1 pcs

11.The rough-skinned citrus fruit leaves 2 pcs

12.The turmeric leaves, 1 pcs

13.Salt.

Directions :

1.Meat input in the pan with spices

2.Further lemon grass input, the turmeric leaves, the citrus fruit leaves and tomatoes that has watered-slice.

3.So that fast meat soft, his pan was closed by time cooked.

4.If half-ripe meat, acid input kandis the potato that has been cut-piece.

5.The note: Time cooked his fire was slow (don't be too big) and if meat has been soft and broth not yet mengental added hot water (did not with cold water, because of meat harden)

Pangek Situjuh

2008-06-25T18:19:00.000-07:00

Pangek Situjuh.
Situjuh was located in foot the Sago Mountain 10 km from Payakumbuh or 130 km from the Padang city was very beautiful his nature, his air was cool.
Situjuh famous with the Situjuh Incident of an opposition to the Netherlands to maintain independence.
On January 15 1949 was the historic incident, many of the leaders of the nation that died as the hero who was buried here.
Moreover Situjuh famous with typical cooking that is Pangek Situjuh, one of the Minang cooking (Minang Food) that his material from the jackfruit that was cooked with the coconut spice, turmeric and candlenuts, so as his colour was yellow that really generated appetite.
For that had visited to Situjuh and mmakan Pangek Situjuh, must want again to eat Pangek as special Minang Food or Padang Food
Recipes,


Inrgedients :

1. The jackfruit, 2 kg.

2. Thick coconut milk, 1500 gr.

3. The shallot, 250 gr

4. The garlic, 5 cloves

5. Ginger, of 4 cm.

6. Turmeric, 2 cm

7. Langkuas, 250 gr.

8. The red chilli, 250 gr.

9. Fish-paste, 1 x 2 x 1 cm

10.Candlenuts, 15 pcs.

11.The turmeric leaves 2

12.The citrus fruit leaves.

13.Salt




Spice (grated finely)

1.The chilli.
2.The garlic and red.
3.Ginger and langkuas, 
4.Candlenuts.
5.Fish-paste

Gulai Randuah

2008-06-25T00:01:00.000-07:00

Gulai Randuah
Randuah curry was Minang cooking typical Maninjau and the peole's Maninjau also mnentioned him "Gotongroyong" curry

INGREDIENTS
1.The round eggplant, the measurement was, 4, was divided two.
2.The big measurement potato, 3, was divided four.
3.Jengkol old, 500 gram, (was boiled more previously)
4.The young cassava leaves, 3 bunches (was boiled was separated)
5.Long peanuts, 5 sheets (was cut-was cut the measurement 4 cm)
6.Re- Bon prawns, 2 (two) the spoon.
7.Thick coconut milk (the senior officer), 250 cc (1 glass)
8.Watery coconut milk, 500 cc, (watery and thick Coconut Milk, one half the old coconut)


9.The red chilli, 8 pcs
10.The garlic, 4 cloves
11.Candlenuts, 5 pcs
12.Ginger, 2 cm
13.Turmeric, 2 parts jari
14.The turmeric leaves,  one leaves
15.Serei one pcs
16.Adequate salt.

Directions
1.Jengkol was boiled more previously until ripe.
2.The cassava leaves were boiled was separated with jengkol
3.The chilli, the garlic, the shallot, candlenuts, ginger
and turmeric were refined.
4.Watery coconut milk was cooked with spices that already boiled
5.After boiling potato input and jengkol that has been boiled.
6.After the half-ripe potato eggplant input and the cassava
leaves that have been boiled.
7.Afterwards thick coconut milk input.
8.Stirred slowly in order to not break out coconut milk.
9.Tasted to feel his salt.

Minangkabau and Food

2008-06-24T23:34:00.000-07:00

Minangkabau or Minang was located in the West Sumatra Province that had nature that was beautiful like the lake, mountains, the coast, the valley, so as the tourists many that came.
That was more again famous from this area was his cooking.
Minang Food often also was acknowledged as Padang food.
In fact Padang was the city that now becomes the capital of the West Sumatra province.
Really Minang Food many of his variations, apart from that was famous like rendang had Pangek Nangka Situjuh, Gulai Randuah Ala Maninjau, Dendeng Batokok, and so on.
For that wanted to make Minang cooking, learn through Minang Food Blog that was taken care of by Oma Lely.
Thankyou

Minang Foods

2008-06-24T06:47:00.000-07:00

Welcome to Minang Foods site. This site provides tips and techniques about Minang Foods. If you have any questions not order to covered in this topic please feel free to email your question to :

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