Padang cuisine

Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia, Philippines, Brunei, and Singapore.

[2] Minang cuisine consists of three main elements: gulai (curry), lado (chili pepper) and bareh (rice).

Seafood is popular in coastal West Sumatran cities, and most are grilled or fried with spicy chili sauce or in curry gravy.

In popular usage prevalent in Indonesia and neighboring countries, the term "Padang food" is often used generally to refer to the culinary traditions of the Minangkabau people of Western Sumatra.

They usually provide kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent.

After the customer is seated, he or she orders specific dishes, which will be put directly upon the steamed rice or in separate small plates.

The thick golden, yellowish, succulent and spicy gulai sauce has become the hallmark of Padang restaurants' window displays everywhere.

Randang (beef simmered in coconut milk and spices), asam padeh (sour and spicy stew) and kalio (watery and light-colored gravy) are just a few variations of Padang gulai.