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Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia, namely parts of Sulawesi, [1] the Maluku Islands and coastal Papua. [2]
Ketupat (in Indonesian and Malay), or kupat (in Javanese and Sundanese), or tipat (in Balinese) [4] is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch. [5]
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. [5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. [2]
Lemang (Minangkabau: lamang) is a Minangkabau [7] traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
Pepes is an Indonesian cooking method using banana leaves as food wrappings. The banana-leaf package containing food is secured with lidi seumat (a small nail made from the central ribs of coconut leaves) and then steamed or grilled on charcoal. [1]
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.
Food is any substance consumed to provide nutritional support and energy to an organism. [2] [3] It can be raw, processed, or formulated and is consumed orally by animals for growth, health, or pleasure.