I am inherited the minangkabau blood from my father side. The thing about minangkabau is its cute dialect. Fascinating. I heard it now and then but understand none - I do not know how to speak it or utter any syllabus. But the sounds of it is "smooth" and "bearable" enough for me to listen to - to look intently at those who are talking as if I understand them. (it is just one of those things about language - like I can stand Hindi but not Tamil, I can listen to Cantonese intently but not Mandarin- and I certainly can listen to Minang dialect as opposed to Jawa :)-(my mum is the 3rd generation of Jawa - but that will be another story) . Yes it sounds like Negri Sembilan dialect but according to my father they are not the same.
Another thing that I was exposed to (being a minang descendant) is the minangkabau food/dishes. Cili padi- the small and green type/bird eye chille - is a must have thing - every day is cili padi - ikan goreng cilipadi, masak lemak cilipadi, ikan bilis cilipadi, ayam goreng berlada cili padi - all dishes are kind of greenish in color due to cili padi.
Minangkabau loves cocunut milk(santan)- they like to use a lot of them - its essence and thickness (very high cholesterol and very fattening heheh).Especially if they cook rendang - their rendang will be very dry yet stil moist and can be kept for days (no reheating is needed)
And we love tempoyak (durian paste). All year long , they will be several big containers filled with home made tempoyak in our fridge. (my current fridge has 2 big tupperware of tempoyak - thanks to my father - he has generously stuffed them in there for his convenience) . I grew up with tempoyak sambal goreng udang , tempoyak ikan bilis stim and gulai tempoyak (the thick gulai not the watery one that we found in most restaurant)
Other dishes that I love is terung berlada & masak lemak cili api jering - You can found similar dishes in any Padang restaurant - but my father ones is always the original and the most delicious *smile and wink*. No one can beat his tempoyak goreng udang and masak lemak cili padi jering.
5 comments:
antara yang i suka, sambal tempoyak yang ada pucuk ubi, ikan bilis ngan petai tu.. sangat sedap sbb pedas.. my fav tu..
lagi satu i suka sambal hijau, i makan sambal hijau ni kat kedai masakkan minang kat kg melayu subang..
terus ketagih..sayangnya bila i cari resepi kat internet ada mcm2 version pulak.. so i dont know which one is the original one..
some recipe letak tomato, some not.. soe bakar dulu cili hijau and some not.. some letak bawang putih and some not...
which one is the original one ek?
kalau ada recipe tu tak le susah payah ke ke sana makan sambal hijau, bukan ape, im in cheras, quite far nak pi sampai kampung melayu subang nun..
Hi Lady- cili hijau yg mana yg tak pedas?
cili hijau besar tumbuh and tumis ngan bawang kecik ja- no tomato - org minang jarang letak tomato or bawang putih. tak penahlak masak masakan minang yg letak tomato..
ke samabal hijau yg goreng cili or ayam lada tu? tu guna cili padi and bawang as well-
they love bawang kecik and chili and minyak hhehehe
tgkla sambal hijau or sambal merah (cili merah besar) penuh myk bertakung..nak makan pejam mata ja la heheh
Lady Restorant Ratu sedap gak - kat subang parade ada - kat kg melayu subang pun ratu gak rasanya -
thanks for the recipe...
hehe..
tak sabar nak try...
true, minyak sangat banyak, tapi itu yang i suka sangat tu, minyak2 tu yg sedap wakaka..
sekali sekala makan minyak2 ni ok lah kan.. tapi sambal hijau ni kalau minyak tak banyak tak sedap kan.. dia kene kasik minyak bertakung skit.. hihihi...
lama i tak gi area situ.. next time kalau lalu sana boleh ajak husband singgah makan...
ha minyak tak cukup nanti cili tak garing tak masak betul tak sedap xpa lepas masak buangla myk yg bertakung tu tinggalkan sikit ja kat masa serve :)
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