Rumah Makan & Catering, Masakan Padang

our favorite Gerobak Sate Padang, Goyang Lidah, Ajo Faisal, Dekat Gerbang Pasar Tebet Barat, HP 081511738052. Sedia Sate Padang Daging, Lidah, Jantung, Lontong, Karipik Lado etc.
our favorite Lapau Nasi Padang Murah Meriah, Pak Buyuang, Pintu Belakang Pasar Tebet Barat, Telp. 7945285. Sedia Aneka Masakan Padang, Rendang, Gulai, Kalio, Balado, Ikan Pangang, Ikan Goreng, Ayam Pangang, Ayam Goreng, Sambal Cabe Ijo, Terong Bakar etc.
our favorite Ketupat Sayur Uni Linda, Pasar Tebet Barat Lantai 1 Blok B/BCT 70-71, Telp. 98205885, HP 081316566996. Ketupat Sayur Padang dan Kue-kue Basah.
worth to try RENDANG PADANG ISTIMEWA Rendang padang kami terbuat dari bahan yang terpilih dan bermutu tinggi dengan rempah - rempah dari resep tradisional yang telah bertahun tahun terus disempurnakan dan sudah tentu HALAL Rendang baru kami buat setelah ada pesanan dari anda, kami tidak membuat stok persediaan sehingga Rendang kami buat masih fresh untuk anda. Setelah itu kami siap mengantarkannya untuk anda dengan fasilitas kiriman kilat. Website Sedap Sehat.

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our favorite Restoran & Catering Sederhana Bintaro Masakan Padang Jl. Tebet Barat Dalam Raya No. 84, Telp. 8311316, 8311304, Fax 831 1333, Website click here. Ayam Gulai, Kambing Gulai, Gulai Kepala Ikan, Gulai Kapau, Sayur Nangka, Ayam Bakar etc.
Gerobak Sate Padang, Goyang Lidah, Ajo Faisal, Dekat Gerbang Pasar Tebet Barat, HP 081511738052. Sedia Sate Padang Daging, Lidah, Jantung, Lontong, Karipik Lado etc.
Lapau Nasi Padang Murah Meriah, Pak Buyuang, Pintu Belakang Pasar Tebet Barat, Telp. 7945285. Sedia Aneka Masakan Padang, Rendang, Gulai, Kalio, Balado, Ikan Pangang, Ikan Goreng, Ayam Pangang, Ayam Goreng, Sambal Cabe Ijo, Terong Bakar etc.
our favorite Ketupat Sayur Uni Linda, Pasar Tebet Barat Lantai 1 Blok B/BCT 70-71, Telp. 98205885, HP 081316566996. Ketupat Sayur Padang dan Kue-kue Basah.
Restoran & Catering SEDERHANA, Masakan Padang, Jl. KH. Abdullah Syafei No 2 (Lapangan Ros), Telp. 8303222, 8314485, Fax 8314486. Sedia Nasi Putih, Ayam Pop, Ayam Gulai, Ayam Goreng, Ayam Bakar, Gulai Otak, Gulai Gajeboh, Gulai Tunjang, Gulai Babat, Gulai Ati Ampla, Gulai Kambing, Gulai Cincang, Gulai Cumi, Gulai Kepala Ikan Kakap, Ikan Mas Bakar, Ikan Mas Goreng, Ikan Kembung, Ikan Tenggiri, Ikan Lele Bawal, Udang Besar Goreng, Udang Sate, Paru Goreng, Belut Goreng, Sambal Goreng Jengkol, Sambal Goreng Udang, Sambal Goreng Ati, Sambal Goreng Ikan Asin, Sambal Goreng Ikan Bilis, Sambal Telor Puyuh, Telor Dadar, Telor Gulai, Perkedel, Sayur Daun Singkong, Sayur Nangka, Sayur Buncis, Keripik Singkong, Urap, Teri Terong Cabe Hijau, Ikan Sepat Cabe Hijau, Ikan Asin Gabus Cabe Hijau, Terong Balado etc.

Restoran SUSSY, Jl. Tebet Barat Dalam Raya No. 153,Telp. 8305859. Website sussy. Masakan Padang.
DATUAK, Soto & Masakan Padang, Pasar Tebet Barat Lantai Dasar, Dedi Safari Dt. Mangguang Rajo, HP 08128896400. Menerima Pesanan Aneka Masakan, Nasi Kotak, Snack Box etc.
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From Wikipedia, the free encyclopedia

A restaurant is a retail establishment that serves prepared food to customers. Service is generally for eating on premises, though the term has been used to describe take-out establishments and food delivery services. The term covers many types of venues and a diversity of styles of cuisine and service.

A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning to restore

From Wikipedia, the free encyclopedia

Catering is the business of providing foodservice at a remote site.

List of Minangkabau cuisine
From Wikipedia, the free encyclopedia

Minangkabau cuisine refers to the food of the Minangkabau people in Indonesia. Minangkabau cuisine is among the most popular food throughout the Malay archipelago. Overseas Minangkabau open Minangkabau restaurants, mainly in Indonesian big cities. One of the most successful traditional restaurant chains in Indonesia was developed by Minangkabau people.

List of dishes

* Rendang, chunks of beef stewed in coconut milk and chili gravy
* Sate Padang, skewered barbecued meat with peanut sauce
* Soto Padang, a soup of beef with Padang traditional recipe
* Sambal Balado
* Kalio
* Gulai Cancang
* Gulai Gajebo
* Dendeng Batokok
* Samba Lado Tanak
* Palai
* Gulai Itik
* Gulai Kepala Ikan Kakap Merah
* Asam Padeh
* Gulai Tunjang

List of snacks and drinks

* Lemang
* Tapai
* Bubur Kampiun
* Teh Talua, mixed of egg and tea
* Es Tebak, mixed of avocado, jack fruit, tebak, and crushed ice with sweetened condensed milk
* Keripik Jangek
* Keripik Balado
* Keripik Sanjai
* Dakak-dakak
* Galamai
* Dadiah

From Wikipedia, the free encyclopedia

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.

Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

From Wikipedia, the free encyclopedia

Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.

Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow. In the United Kingdom they are also served with French fried potatoes although they are often thicker than the French variety and the combination is called Steak and Chips. Peas, half a tomato or a fried onion ring often feature on the plate too.

In Italy, steak was not widely eaten until post-WWII due to the relative ruggedness of the countryside inhibiting the space- and resource-consuming raising of great bovine herds, but some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward the so called "economic boom" allowed more and more Italians to switch to a red meat-heavy diet.

From Wikipedia, the free encyclopedia

Lontong (not to be confused with Ketupat) is an Asian dish made of compressed rice that is then cut into small cakes.

Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as Satay and curries.

Lontong is traditionally made by partly cooking the rice and packing it tightly into a rolled-up banana leaf. The leaf is then secured and cooked in boiling water for about 90 minutes. Once it is cooled, the rice compacts and can be cut up into bite-sized pieces.

Alternative ways of cooking lontong include placing uncooked rice into a muslin bag then letting the water seep in and cause the rice to form a solid mass (Ingram, 2003).

Lontong is a popular slang word used by Indonesia leading IT company in order to describe useless people, who never give any value.

Sate Padang
From Wikipedia, the free encyclopedia

Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia and Malaysia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey, Chuanr from China and sosatie from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is a compulsory ingredient used to marinate satay and to give it a characteristic yellow color, especially for Beef, Chicken, Mutton and Pork. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).

Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.

Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.