The Special Dishes from Padang City

          Presentation is a one of material in a speaking class. I’m does the presentation on last Wednesday. My presentation is about special dishes from Padang City. Now I want to representation about the dishes. The special dishes from Padang City are nasi kapau, dendeng balado or batoko, sate padang, and ayam pop.

1. Nasi kapau

Nasi kapau is traditional dishes from Minang Kabau, West Sumatra. Kapau is a name of village in West Sumatra and the first seller of the dishes is coming from Kapau village. That's the story why it's called nasi kapau. Nasi Kapau is mixed rice from kapau dishes uses generous amounts of thick coconut milk and ingredients that come from various parts of the buffalo or cattle. In nasi kapau, plain white rice is served with sambal and a variety of curry like stews, such as a vegetable stew jackfruit, long beans, cabbage, bamboo shoots, fern and jengkol (cubadak), curried tunjang (buffalo tendon), buffalo meat stew, Gulai Tambunsu (stuffed intestines), eel, brain, (kikil) cattle feet, etc.

2. Dendeng balado or batoko

Dendeng balado is a speciality from Padang, West Sumatra, made from beef that thinly cut then dried and fried before added with chillies and other ingredients.

  

3. Sate Padang

Sate Padang is a special sate from Padang, West Sumatra. It made from beef cut into small dices with spicy sauce on top of it. The sauce is made out of lots of chilli and spices to make it tasty and spicy. In Medan, a lot of Sate Padang use not only beef but also chicken and lamb. There are three types of sate padang, which are sate padang, sate padang panjang, and sate pariaman. The three types are differentiated by the color of their sauce. Sate Padang Panjang usually has yellow-colored sauce while Sate Pariaman has red-colored sauce. Bearing the sauces are different, the taste of both Sate are different. While sate Padang has a variety of flavor blend from the two types of sate above. Fresh meats are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The boiled water will be used as a soup broth to make the sauce. Then the broth, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. Grill the sate when ready to eat, using charcoal from coconut shell.

4. Ayam pop

It called pop chicken, for cutlets of chicken are dipped and marinated in spiced juice. And then the cutlets are deep fried in very hot oil for only a few minutes, you'll hear a loud “POP” sound when the chicken enters the oil.

 1. Lamb: meat from a young sheep.

2. Bearing: the way in which something is related to something or influences it.

3. Charcoal: a black substance made by burning wood slowly in an oven with little air.

4. Dipped: to put something quickly into a liquid and take it out again.

5. Marinated: to be salty.