West Sumatra cuisine is rich in spices and makes you hungrily eating
Tuesday, April 2, 2019
West Sumatra cuisine is rich in spices and makes you hungrily eating. There is a delicious Soto Padang that smells good. Combined with fishcake and sambal bilih fish more stable.
Different from soto in Java, Padang soto is in the form of meat broth with fragrant spices. The contents are crispy, crispy beef jerky and soft, soft suun.
Tiny freshwater fish, the best fish, are best fried dry. Of course, the more solid with the smooth and spicy chili sauce. This side dish makes you go crazy eating white rice.
Although it looks simple, potato chips can be a friend to eat soto and other side dishes. Savory crispy on the outside but soft on the inside. Bread is always good for a side dish.
1. Soto Padang
This soup is usually served in a small porcelain bowl with a spoon of duck. Blended with pieces of rhombus, suun and shredded beef jerky then doused with a fragrant spice broth.
The secret of clear and savory beef broth, always simmering slowly over low heat. Cardamom seasonings and other herbs must be cooked slowly to blend with the broth.
Beef jerky as stuffing is usually seasoned simply, thinly sliced and then fried crispy and coarse. The crispy crunchy taste makes soto delicious. Follow the steps to make this delicious Padang soto through this recipe.
2. Sambal Ikan Bilih
Even though it is small in size its fish from Lake Maninjau are already famous for their deliciousness. Usually sold in dried form and the price is relatively expensive. We recommend that you choose one that is not too small so that it is not destroyed when fried.
To warm, heat the oil a lot until it is hot and then add the bilih fish. Stir for a while then lift. This process will make the fish crisp and crispy.
As for the sauce, stir-fry until completely cooked and boil. You can add kecombrang slices to make them more fresh. Follow the manufacturing steps through this recipe.
3. Potato Cake
It looks easy but many people fail to make smooth potato cakes. Usually because potatoes contain too much water so that it breaks when fried.
For that, choose an old potato tuber, hard and smooth. Peel and then cut into equal size, then fry until soft. This process prevents runny potato dough.
As an additional taste can be stirred with corned beef, chicken or minced meat. Mix well and form a flat, round or elliptical shape. Fry in lots of hot oil to dry both sides.