Nasi kapau
 The array of the dishes ofnasi kapau | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Serving temperature | hot or room temperature |
Nasi kapauis aMinangkabausteamed ricetopped with various choices of dishes originated from Nagari Kapau,Bukittinggi,a tourism and culinary hotspot town inWest Sumatra,Indonesia.It is often describes as Minang version ofnasi ramasornasi campur(mixed rice).[1]
Anasi kapaufoodstall usually consists of stages and rows of large bowls, plates orsaucepansfilled with various dishes. Innasi kapaufood stalls, after the customer is seated, they are asked which dishes they desire. The waiter then preparedsteaming hot riceon plate withcubadak(unripe jackfruitgulai), and boiled cassava leaf, andsambalaside.[2]The chosen dishes will be put directly — using long serving spoon — upon the steamed rice or in separate small plates.Nasi kapaueating establishments usually insist on using high quality fragrantrice.High quality Kapauricedirectly brought fromBukittinggiandAgam Regency.[1]
In Minang food establishments, it is common to eat with one's hands. They usually providekobokan,a bowl of tap water with a slice of lime in it to give a fresh scent. This water is used to wash one's hands before and after eating. If a customer does not wish to eat with bare hands, it is acceptable to ask for aspoonandfork.
Dishes
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Nasi kapaudishes are actually quite similar or almost identical withnasi padangfromPadangcity. The differences mainly lies in the method of serving, and sometimes there are some typical Kapau Bukittinggi dishes that seldom served in common Padang restaurant. The dishes offered innasi kapauare:
- Rendang,chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than beef,rendang ayam(chicken rendang) andrendang itik(duck rendang) can be found.
- Daun ubi tumbuk,cassavaleaves in coconut milk
- Kalio,similar to rendang; while rendang is rather dry, kalio is watery and light-colored
- Gulai ayam,chickengulai
- Gulai cancang,gulaiof meats and cow internal organs
- Gulai tunjang,gulai of cow foot tendons
- Gulai babek,gulai babatorgulai paruik kabau,gulai of cow tripes
- Gulai isoorgulai usus,gulai of cow intestines usually filled with eggs and tofu
- Gulai impo,gulai of cow spleen
- Gulai ati,gulai of cow liver
- Gulai otak,gulai of cow brain
- Gulai sumsum,gulai of cow bone marrow
- Gulai gajeboh,cow fat gulai
- Gulai itiak,duck gulai
- Gulai talua,boiled eggs gulai
- Gulai kepala ikan kakap merah,red snapper's head gulai
- Gulai jariang,jengkolstinky bean gulai
- Dendeng batokok,thin crispy beef
- Dendeng balado,thin crispy beef with chili
- Paru goreng,fried cow lung
- Ayam bakar,grilled spicy chicken
- Ayam goreng,fried chicken with spicy granules
- Ayam pop,Minang style chicken, boiled/steamed and later fried. While fried chicken is golden brown, ayam pop is light-colored.
- Ikan bilih,fried small freshwater fish of the genusMystacoleucus
- Baluik goreng,crispy fried small freshwatereel
- Udang balado,shrimp in chili
- Rajungan goreng,crispy fried crab
- Terong balado,eggplantin chili
- Petai goreng,fried green stinky bean (Parkia speciosa)
- Ikan asam padeh
- Peyek udang,shrimprempeyek
- Kerupuk jangek,cow's skinkrupuk
- Sambal balado,sambal with large sliced chilli pepper
- Sambal lado tanak
See also
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References
[edit]- ^abAbna, Hidayati (21 April 2008)."Nasi Kapau" Nan Mangimbau-imbau ""(in Indonesian). Antara News Indonesia.Retrieved2013-08-20.
- ^Habsari, Rinto; Intarina Hardiman (2007).Info boga Jakarta.Gramedia Pustaka Utama.ISBN979-22-2860-8.
