Rendang

Rated as the best dish in the world by CNN Travel, in 2011, Rendang has gained fame in recent years. This dark beef curry is so rich in spices that many easily fall in love with it. Arguably, the secret is in the cooking method, which takes many hours – the meat is simmered slowly, with coconut milk and various herbs, such as turmeric, lemongrass, ginger, and chilies. When the liquid evaporates, making the beef drier and more tender, the dish is ready to serve.

Sate Padang

Fresh meat is put in a large drum filled with water and boiled twice to make it soft using different drums and water. The meat is sliced ​​and smeared with herbs and spices. While the cooking water is used as broth, the ingredients for making satay sauce. Then the broth is mixed with 19 kinds of spices that have been mashed (onion, garlic, turmeric, ginger, and lemongrass) mixed with various kinds of chili. All herbs are then put together and cooked for 15 minutes. This spice makes the flavor of gravy satay become rich in flavor.

Satay itself is only burned when ordered, using charcoal from coconut shell. Eaten in warm conditions, usually added with typical Minang balado chips. Some of the satay sellers who are well known to the Minang community or nomads include Sate Mak Syukur Padang Panjang, Sate Dangung-Dangung, and Sate KMS.