12 Typical Padang Cooking Bumbu, Strong Spices And Fresh Aroma

Illustration of Padang food (Unsplash/Jcomp)

YOGYAKARTA - Padang cuisine is one of the most popular Indonesian culinary delights. This typical processed food of the people of Minang, West Sumatra, has an authentic and delicious taste. There are a number of special spices for Padang cuisine that are needed in making this food.

Padang cuisine is famous for the use of many spices in its spices. In addition, Padang cuisine is also synonymous with coconut milk in its broth. These ingredients make Padang cuisine fat.

It is proven that Padang cuisine can be accepted by the tongue of various groups and in various regions. It is very easy to find food stalls or Padang restaurants in every city in Indonesia. The distribution of this Padang restaurant is proof that Padang food is liked by many people.

Padang cuisine is made using special ingredients or spices. These spices give rise to a delicious taste in Padang cuisine. Here are the spices commonly used in Padang cuisine.

One of the hallmarks of processed Padang dishes is the use of coconut milk. Minang people prefer to use real coconut milk from Parut coconut instead of instant coconut. However, you can also use instant coconut milk to make your own Padang at home. The use of coconut milk in Padang food serves to give rise to a sour taste.

Another distinctive seasoning that is always present in Padang is turmeric. The distinctive aroma of turmeric can give a distinctive taste. In addition, turmeric can also give a more concentrated color to Padang cuisine.

Another spice that becomes a typical spice for Padang food is ginger. Ginger can provide a warm taste and add a spicy taste in Padang dishes. In addition, ginger can also eliminate the smell of freshness in dishes, especially fish or meat.

Cerai is also a typical spice in Padang dishes. With the addition of lemongrass, Padang cuisine becomes more flavorful. How to process lemongrass in Padang cuisine, which is by slicing finely or emitting. The part of the lemon is only a white stem.

A distinctive aroma of freshness in Padang cuisine is created from lengkuas, as in ginger, lemongrass, and turmeric. Enveloping processing is done by shearing or emitting. In addition, lengkuas can also be put in smooth with other spices.

Cinnamon is also used as a typical spice for Padang dishes. Some Padang cuisine processors use additional cinnamon to make dishes have a more delicious and flavorful taste.

Not only cinnamon, but the manufacture of Padang dishes also uses jintan and cardamom. The use of these three ingredients is usually adjusted to the chosen recipe.

The freshness of Padang cuisine is also created from the additional aroma of citrus leaves. Citrus leaves have the shape of the number eight. In order for the aroma to come out, the use of orange leaves is removed from the bones of the leaves.

Not only tubers, turmeric leaves are also commonly used in Padang processed dishes. The use of turmeric leaves functions to give a fragrant aroma to food. Dispose of the leaf bones first. Then cut the turmeric leaves into two or three parts.

These leaves have a bowl-like shape. bowled leaves function like citrus leaves, namely to remove the smell of fruit in the dish. These leaves are needed in processing Padang dishes because usually there are fish and meat dishes.

Candis acid is usually used for processed Padang dishes, such as pedeh asem and fish sugar. The use of candis acid can provide freshness to the dish. Addition of candis acid in processed cooking is carried out during the last process.

One of the characteristics of Padang or Minang dishes is the spicy taste. The use of chili is always in Padang cuisine. The types of chilies used are curly red chilies, large red chilies, and green chilies.

Not to forget, the lower white is also a spice that is always present in Padang cuisine. Garlic is like a mandatory spice in all dishes in Indonesia.

That's the list of typical Padang spices. You can make your own Padang at home by using the spices above. You can find these spices easily in supermarkets and in traditional markets.

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