page_title: West Sumatra
section_title: Cuisine
hierarchical_section_title: West Sumatra / Cuisine
caption_attribution_description: English: The array dishes of Nasi Kapau Sabana-bana, a Minangkabau Bukittinggi cuisine in Senen, Central Jakarta.
context_page_description: West Sumatra is a province of Indonesia. On the west coast of the island of Sumatra, the province had a 2019 estimated population of 5,479,491 across an area of 42,012.89 km². The province includes the Mentawai Islands off the coast and borders the provinces of North Sumatra to the north, Riau and Jambi to the east, and Bengkulu to the southeast. West Sumatra is sub-divided into twelve regencies and seven cities. It has relatively more cities than other provinces outside of Java. Padang is the province's capital and largest city.
  West Sumatra is home to the Minangkabau people, although the traditional Minangkabau region is actually wider than the province's boundaries, covering up to the southern region of North Sumatra, the western region of Riau, the western region of Jambi, the northern region of Bengkulu, and Negeri Sembilan in Malaysia. Another native ethnic group is Mentawai people, who inhabit the western islands of the same name. Islam is a predominant religion in the province with about 97.4% of the total population.
  West Sumatra was the centre of Pagaruyung Kingdom, founded by Adityawarman in 1347.
context_section_description: Padang food  is the cuisine of the Minangkabau people. Padang food is famous for its rich taste of succulent coconut milk and spicy chili. Minang cuisine put much emphasis in three elements; gulai (curry), lado (chili pepper) and bareh (rice). No traditional Padang meal is complete without the three—spicy chili sauce, thick curry, and perfect steamed rice. Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine, demonstrate Indian and Middle Eastern influences, with dishes cooked in curry sauce with coconut milk and the heavy use of spices mixture.
  Because most Minangkabau people are Muslims, Minangkabau cuisine follows halal dietary law rigorously. Protein intake are mostly taken from beef, water buffalo, goat, lamb meat, and poultry and fish. Minangkabau people are known for their fondness of cattle meat products including offal. Almost all the parts of a cattle, such as meat, ribs, tongue, tail, liver, tripe, brain, bone marrow, spleen, intestine, cartilage, tendon, and skin are made to be Minangkabau delicacies. Seafood is popular in coastal West Sumatran cities, and most are grilled or fried with spicy chili sauce or in curry gravy. Fish, shrimp, and cuttlefish are cooked in similar fashion. Most of Minangkabau food is eaten with hot steamed rice or compressed rice such as katupek (ketupat). Vegetables are mostly boiled such as boiled cassava leaf, or simmered in thin curry as side dishes, such as gulai of young jackfruit or cabbages.
  In Padang food establishments, it is common to eat with one's hands. They usually provide kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This water is used to wash one's hands before and after eating. If a customer does not wish to eat with bare hands, it is acceptable to ask for a spoon and fork.
  The cuisine is usually cooked once per day. To have Nasi Padang in restaurants customers choose from those dishes, which are left on display in high-stacked plates in the windows. During a dine-in hidang (serve) style Padang restaurant, after the customers are seated, they do not have to order. The waiter immediately serves the dishes directly to the table, and the table will quickly be set with dozens of small dishes filled with highly flavored foods such as beef rendang, curried fish, stewed greens, chili eggplant, curried beef liver, tripe, intestines, or foot tendons, fried beef lung, fried chicken, and of course, sambal, the spicy sauces ubiquitous at Indonesian tables. Customers take—and pay for—only what they want from this array. The best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in spicy soup) is local residents' breakfast favorite, meanwhile sate (beef satay in curry sauce served with ketupat) is a treat in the evening.
  The serving style is different in Nasi Kapau food stalls, a Minangkabau Bukittinggi style. After the customer is seated, he or she is asked which dishes they desire. The chosen dishes will be put directly upon the steamed rice or in separate small plates.
  There are myriad Padang food establishments throughout Indonesia and the region, according to Ikatan Warung Padang Indonesia (Iwapin) or Warung Padang Bonds. In greater Jakarta alone there are at least 20,000 Padang restaurant establishments. Several notable Minangkabau restaurant chains are Sederhana, Garuda, Pagi Sore, Simpang Raya, Sari Ratu, Sari Minang, Salero Bagindo and Natrabu.
  The importance of Padang food establishments (warung or rumah makan Padang) for Indonesian workers' lunch break in urban areas, was demonstrated in 2016; when Jakarta municipal civil servants demanded the raise of uang lauk pauk (food allowance, as a component of civil servant's salary), following the raise of Nasi Padang price in Greater Jakarta area.
caption: An array of Nasi kapau dishes, Minangkabau Bukittinggi cuisine.
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