A FOOD TRADITION
Minangkabau Cuisine
A West Sumatran cooking tradition known for richly spiced coconut-based dishes, fiery sambals, and slow-cooked meats.
Dishes linked to this cuisine
1–12 of 30
Ampiang Dadiah
Ampiang Dadiah is a Minangkabau dessert of fermented buffalo milk served with flattened glutinous-rice flakes, palm sugar, and often coconut milk.
Asam Padeh Daging
A Minangkabau sour-and-hot beef stew simmered with tamarind, chilies, tomatoes, and aromatic spices.
Asam Padeh Ikan
A Minangkabau sour-and-hot fish stew cooked with tamarind, chilli, turmeric, and aromatic herbs without a creamy sauce.
Ayam Lado Mudo
Chicken is cooked with a coarse green chili sambal made from green chilies, shallots, garlic, and savory seasonings.
Ayam Pop
Chicken is gently cooked with coconut water and aromatic seasonings, then commonly given a brief fry before being served with a savory chili accompaniment.
Bubur Kampiun
Bubur Kampiun is a Minangkabau mixed dessert of sweet rice and mung-bean porridges with coconut milk, palm sugar, and commonly banana-based components.
Cancang
A Minangkabau chopped-beef stew cooked in a richly spiced coconut-milk gravy with chilies and aromatics.
Dendeng Balado
Thinly sliced beef is dried or fried until firm and served with a spicy balado relish of red chilies, aromatics, and often tomato.
Dendeng Batokok
Thin slices of beef are cooked until firm, pounded or flattened, and served with a coarse red-chili relish and aromatics.
Gulai Banak
A rich Minangkabau curry of beef brain gently simmered in coconut milk with chilli and aromatic spices.
Gulai Cincang
A Minangkabau curry of chopped beef simmered in coconut milk with a fragrant, hot spice paste.
Gulai Daun Singkong
A Minangkabau dish of cassava leaves braised until tender in a fragrant coconut-milk curry with chilli and aromatics.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.