When
going to Payakumbuh, my friend and I made a list of Payakumbuh Sumbar
culinary that we can taste later. We made this list even the week before
we got there. Alhamdulillah, upon arriving there, we had the opportunity
to take a walk and taste my favorite cuisine directly in the original
land.
Satay Padang Payakumbuh
Unlike
the satay in general, which is baked for a long time, the skewers are
baked more briefly and dipped in a thick gravy in a large pot that is
always in a heated position. Sate Padang is served on a plate that is given
a base of the leaves with a sprinkle of fried onions.
This
dish is famous for its distinctive taste, using beef (sometimes off)
that is cut into small pieces and served with a thick, yellow or red
soup that is rich in spices. The uniqueness of Sate Padang lies in the
seasoning used that is different from the satay of Madura or Sate Maranggi.
The
slices of meat are bigger and thicker than the field satay that I used
to eat in West Java, with a more yellow soup seasoning. Tastefully, this
field satay is quite tasty, even though on the tongue I prefer the
Sundanese version of the land.
The
Padang Sate that we visited was Sate Padang Danguang Danguang, typical
of Payakumbuh, located in Payakumbuh Market. There are two stalls with
the same name. Both are right on the highway, Jl. Soekarno Hatta, which was
crowded with vehicles. Strategic location (city center) plus
adequate parking space makes this culinary destination a must-visit in Payakumbuh, Sumbar.
We
chose the green starch and sat on the inside. One portion is priced at
Rp. 30,000 for 10 skewers of kureeb with an additional one piece of rhombus at a
price of Rp. 5,000/cut. Since I just recovered from the GERD, I asked for the gravy and lontong to be separated from the satay because the taste
of the gravy is quite spicy and hot in the stomach for me.
I gave a rating of 5/5 for Danguang Danguang Field Satay.
Martabak Egypt H.Wan
I
just got to know Jasmar from Egypt when I visited Payakumbuh because my
friend insisted on tasting Egyptian martabak directly in its original
place. I think this is a new type of martabak, and it turns out that
Egyptian martabak is a designation for egg martabak.
The
term "Egypt" in this martabak arises because this type of egg martabak
was first brought in and introduced by the Arabs and Indians, who were later referred to as the "Egyptian People." This egg martabak is known
as the martabak of Egypt.
Still
in the afternoon culinary, Payakumbuh Market, Jl. Soekarno Hatta,
Payakumbuh, not so far from Sate Danguang-danguang, Menong's friends
will easily find this Egyptian martabak stall. Indeed, there are many sellers of Egyptian martabak, but the most recognizable is martabak egymney.
Lapak
martabak Egypt is different from the egg martabak stall in the Java
area, which is usually in an area not too wide and does not provide a
place for 'dine in' because martabak eggs in Java are usually wrapped to
be eaten at home. Lapak Martabak Egypt is quite spacious, equipped with
a line of tables and chairs for dining on the spot.
Menong's
friends can see the process of making, plus the workers who are weeping
and garning onion leeks that accumulate (and without washing first).
Interestingly,
the size of this Egyptian martabak is not as big as the size of egg
martabak in Java. The size of the Egyptian martabak is small enough
for the portion of one person only (and full). Another unique thing is
that we do not need to wait for martabak to be made first because ripe
martabak is available on the storefront table and can be directly eaten,
not much different from the row of snacks in traditional markets.
We
eat each serving of martabak beef egycme (no other variant) with cuko
gravy and cayenne pepper that tastes super tasty and refreshing. And
this is the best egg martabak that I have ever tasted, so I desperately
brought two servings of Egyptian martabak as souvenirs back to Bandung.
This
martabak I bought H-1 before going home and kept it in the fridge. It's just that the cuko gravy that I kept in the cardboard (the plane's
luggage) broke and wet the other souvenirs.
We
also visited the restaurant Martabak Egypt in other locations with more
modern places with a more diverse menu. A comfortable place, spacious
field, and affordable price (even though this place is a cafe class)
make Martabak Clean H.Wan worth a friend Menong choosing.
I gave a rating of 5/5 for the Jover H martabak. Wan, the best egg martabak I've ever tasted.
Rendang
Rendang
became a culinary origin of Indonesia, which was named the best food in
the world by CNN. When we first set foot in the Minang realm, we
had already hunted rendang, including when visiting the Harau Valley.
If
you have been enjoying rendang as the best food choice wherever
Menong’s friends are, Menong’s friends must taste the Payakumbuh rendang,
which is made as the best rendang in West Sumatra.
And
sure enough, wherever we eat, I do not forget to taste rendang that has
a slightly different texture from rendang in the land of Java. The
texture is softer and looks more crushed, alias not too-shaped
rectangular meat. This is the effect of how to cook for a long time.
Rendang
is also served not only with beef but also with eggs, chicken, lung, or mushrooms.
Menong friends can also buy instant rendang that is widely sold in
souvenir shops. It tastes good too. The price is Rp. 85,000/250 grams.
I gave a rating of 5/5 for Payakumbuh rendang as one of the culinary Payakumbuh sumbars that is worthy for Menong's friends to try.
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