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Three interesting facts about ‘nasi Padang’

Jessicha Valentina
Jessicha Valentina

The Jakarta Post

Jakarta  /  Sat, September 23, 2017  /  01:47 pm
Three interesting facts about ‘nasi Padang’

A fried chicken rice set at Marco Padang Peranakan restaurant. (Marco Padang Peranakan Restaurant/File)

Nasi Padang (Minang-style rice with various side dishes) is among the most popular local cuisines.

The dish is clearly loved by many. A Norwegian singer Audun Kvitland Røstad even created an ode to nasi Padang last year.

Despite its popularity, there are many unknown things about nasi Padang. Marco Padang Peranakan restaurant executive chef Marco Lim told The Jakarta Post three interesting facts about nasi Padang.

Padang’s curly red chili offers different flavors

Although it is easy to find curly red chilies in Java Island, Marco said the ingredient that originated from Padang, West Sumatra, have different characteristics, namely brighter color and low water content. Due to these characteristics, ground Padang's curly red chilies can be kept in a fridge up to six months.

Read also: Getting to know Padang restaurants' rice from Solok regency

Rendang is a cooking method

In 2011, CNN readers voted rendang as the World’s Most Delicious Food. However, rendang is not the name of the dish, but it is a cooking method.

Using coconut milk and various ingredients, the technique can be used to cook different types of ingredients, including beef, chicken, egg and even unripe jackfruit.

Padang food is considerably healthy

Padang food is commonly associated with high cholesterol and unhealthy dishes.

Marco said that Padang dishes, such as gulai tunjang (beef tendon cooked in thick coconut milk), are considerably healthy.

"The beef tendon contains collagen, [which is good for the body]," explained Marco, adding that it is the reheating process that makes Padang food bad for health. That being said, Marco only serves a la minute dishes in Marco Padang Peranakan restaurant. (asw)

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