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
25–30 of 30
Pinyaram
Pinyaram is a traditional Minangkabau sweet rice-flour fritter made with coconut milk and palm sugar and fried until browned.
Rendang
A Minangkabau dish of beef slowly braised in coconut milk with chilies, aromatics, and warm spices until the liquid reduces into a dark, rich coating.
Sala Lauak
Sala Lauak is a Minangkabau savory fried rice-flour ball seasoned with fish, chilli, garlic, onion, and turmeric.
Sambalado Tanak
Sambalado Tanak is a Minangkabau cooked sambal simmered from fresh chilies, shallots, garlic, coconut milk, and commonly anchovies.
Sate Padang
Skewered beef and beef offal served with a thick yellow chili-spiced gravy, commonly accompanied by rice cakes or rice.
Soto Padang
Soto Padang is a clear, aromatic West Sumatran beef soup typically served with rice, fried beef, potatoes, and fresh alliums and spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.