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
13–24 of 30
Gulai Itiak
A Minangkabau duck curry braised in coconut milk with chilli, turmeric, garlic, ginger, and aromatic herbs.
Gulai Jariang
A Minangkabau gulai made from boiled jengkol simmered in a rich coconut-milk gravy flavored with chilli and aromatic spices.
Gulai Paku
A Minangkabau curry of tender fiddlehead fern simmered in a spiced coconut-milk sauce, often with shrimp paste for savory depth.
Gulai Tambusu
A Minangkabau coconut curry featuring beef intestine filled with seasoned egg and simmered in a spiced gulai sauce.
Gulai Tunjang
A Minangkabau coconut-based curry of slowly simmered beef tendon seasoned with chiles and aromatic spices.
Itiak Lado Mudo
A Minangkabau duck dish braised in a generous green-chili sauce with aromatics, spices, and often coconut milk.
Kalio
A Minangkabau curry of beef simmered in coconut milk and a fragrant chili-spice paste, usually left wetter and lighter than rendang.
Karak Kaliang
Karak Kaliang is a Minangkabau fried cassava snack shaped into small rings and seasoned primarily with garlic and salt.
Lamang Tapai
Lamang Tapai is glutinous rice cooked with coconut milk in bamboo and served with fermented black glutinous rice tapai.
Nasi Kapau
Nasi Kapau is a Minangkabau rice meal served with richly spiced coconut-based curries, commonly including beef or offal and vegetables such as jackfruit, cabbage, and long beans.
Pangek Cubadak
A Minangkabau preparation of young jackfruit simmered until tender in a spicy, aromatic coconut-milk gravy.
Pangek Ikan
A Minangkabau fish dish in which fish is slowly cooked in a concentrated, spicy turmeric-and-aromatic gravy, often enriched with coconut milk.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.