TRAVELLIVE MAGAZINE Travellive 10-2016

¬m th˘c Padang lµ minh ch¯ng cÒa ∂nh h≠Îng »m th˘c ß´ng ƒn ßÈ vµ Trung ß´ng Minangkabau cuisine demonstrates Indian and Middle Eastern influences MASAKAN PADANG - C•M CHñN MïN Padang lµ t™n mÈt ng´i lµng cÒa ng≠Íi Minangkabau Î T©y Sumatra, Indonesia vµ Masakan Padang Æ≠Óc hi”u lµ m„n ®n cÒa lµng Padang. H«u h’t ng≠Íi Minangkabau lµ ng≠Íi HÂi gi∏o, »m th˘c Minangkabau Æ≠Óc ch’ bi’n d˘a vµo ch’ ÆÈ ®n uËng nghi™m ng∆t kh´ng c„ thﬁt lÓn. Tuy nhi™n khi tÌi Bali, bπn sœ ch¯ng ki’n mÈt s˘ gia o thoa vµ th®ng hoa »m th˘c khi th†y ng≠Íi d©n Î Æ©y ch’ bi’n khäo läo c∏c nguy™n li÷u thﬁt bﬂ, tr©u, d™, thﬁt cıu, thﬁt lÓn vµ thﬁt gia c«m vµ c∏, bao gÂm bÈ phÀn nÈi tπng mÈt c∏ch Æ«y h≠¨ng vﬁ. ¬m th˘c Padang lµ minh ch¯ng cÒa ∂nh h≠Îng »m th˘c ß´ng ƒn ßÈ vµ Trung ß´ng trong »m th˘c Indonesia vÌi c∏c m„n ®n Æ≠Óc n†u trong n≠Ìc sËt cµ ri dıa s˜a s÷t vµ sˆ dÙng r†t nhi“u hÁn hÓp gia vﬁ. C∏c m„n ®n Æ≠Óc ch’ bi’n thay ÆÊi hµng ngµy, vµ menu kh´ng g◊ kh∏c ch›nh lµ nh˜ng m„n ®n Æ„ Æ≠Óc bµy trong tÒ k›nh. C∏c th˘c kh∏ch chÿ vi÷c l≠Ìt qua lµ bi’t Æ≠Óc nhµ hµng Æ„ c„ m„n m◊nh y™u th›ch hay kh´ng. N’u cﬂn ph©n v©n, ng≠Íi phÙc vÙ sœ giÌi thi÷u ho∆c giÛp bπn ch‰n c∏c m„n ®n Æ≠Óc y™u th›ch nh≠ Rendang - thﬁt bﬂ kho cay, gµ chi™n, cµ ri c∏ vµ t†t nhi™n lµ sambal, mÈt loπi n≠Ìc sËt cay phÊ bi’n tπi Bali. T†t c∂ c∏c m„n ®n sœ Æ≠Óc nhanh ch„ng d‰n ra kÃm vÌi c¨m n„ng. Rau ®n kÃm chÒ y’u lµ l∏ sæn luÈc, ho∆c m›t non vµ c∂i bæp ®n cÔng sËt cµ ri. Xin bπn Æıng ngπc nhi™n khi c∏c nhµ hµng Makasan Padang Æ≠a cho bπn Kobokan, mÈt b∏t n≠Ìc vÌi mÈt l∏t chanh tr≠Ìc khi d‰n ÆÂ ®n ra bµn. N≠Ìc nµy Æ≠Óc sˆ dÙng Æ” rˆa tay tr≠Ìc vµ sau khi ®n bÎi theo c∏ch truy“n thËng, ng≠Íi Bali sœ chÿ dÔng tay kh´ng Æ” bËc th¯c ®n. N’u bπn kh´ng tho∂i m∏i ®n bªng tay tr«n, h∑y lﬁch s˘ Æ“ nghﬁ d‹a vµ th◊a. ß’n Æ©y, hºn bπn Æ∑ th†y s˘ kh∏c bi÷t trong phong c∏ch »m th˘c Bali, ngay tı trong c∏ch ®n? MASAKAN PADANG PADANG CUISINE Padang is a village of Minangkabau people of West Sumatra, Indonesia and Masakan Padang is known as the signature cuisine of Palang village. Because most Minangkabau people are Muslim, Minangkabau cuisine follows halal dietary law rigorously. However, when visiting Bali, you will find halal functions like the rules in a game of football, in which the players must skillfully work within the guidelines to create something beautiful and uniquely their own. Watch as the island's developing culinary scene plays the game, working creatively within the rules as locals skillfully prepare their ingredients including beef, water buffalo, goat, lamb meat, poultry and fish, along with offal. Minangkabau cuisine demonstrates Indian and Middle Eastern influences, dishes cooked in curry sauce with coconut milk and a hefty mix of spices. The cuisine is usually cooked once per day and items on the menu are usually left on display inside glass cupboards so diners can easily know whether the restaurant offers their favorites or not. If you are wondering about these dishes, the waiter will recommend some highly flavored foods such as beef rending (a spicy meat stew), fried chicken, curried fish, and of course, sambal, the spicy sauce found on every Indonesian table. The chosen dishes will be served immediately to your table with steamed rice, curry sauce and vegetables such as steamed cassava leaves, young jackfruit and cabbage. Don't be surprised when they provide kobokan, a bowl of tap water with a slice of lime in it. This water is used to wash one's hands before and after eating, since in Padang food establishments, dishes are usually eaten by hand. If you do not wish to eat with bare hands, it is acceptable to ask for a spoon and fork. Clearly, the idiosyncrasies of Balinese dishes are intertwined with their unique methods of enjoying food. TRAVELLIVE 117

TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 117