PADANG FOOD

Wednesday, August 26, 2009

Padang food is the name used to describe all types of cuisine from West Sumatra. All types of Minangkabau cuisine although not from the city of Padang Padang dishes receive the title. Padang restaurants is the name for the restaurant business in particular Indonesia Padang cuisine.

In general management of Padang restaurants run by families or relatives of Padang restaurants sekampung.Pengelola many Minang embrace a democratic philosophy, such as bear the same weight, same lightweight portable, it is seen from the share of profits distributed every hundred days, with a system for results based on performance indices. This way, will encourage employees to excel, they will try to serve the best guest to guest to come back. Sharing system like this makes the employees feel part owns. To understand the management of restaurants, each employee must pass the full recruitment process typical restaurant. Usually they start from a career dishwasher, then increased as penyiap food, maid room, cashier, to become manager.

Padang waiter generally men. Profession rarely Padang waiter held by women. This is due to the high status of women in Minangkabau adat. Padang waiter has a unique way of presenting the meal. They will bring some food dishes at once with multilevel / overlap with both or one hand. This is quite interesting attractions for its visitors.

Padang restaurant offers dishes such as rendang types, goulash gajebo, soto Padang, jerky balado, and snapper fish head curry sauce accompanied balado. Many of Padang restaurants are still importing materials from the Minang realm. Padang restaurant managers also maintain a sense of authenticity by using a Minang cuisine chefs from West Sumatra. Or at least they ask for help from West Sumatra to control the quality of food.

Some restaurant managers need to consider the nature outside the consumer's tongue Minang community, such as reducing the level of spiciness.

Gudeg

Gudeg (gudheg Java language) is the food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk and seasoned with kluwek. It took me hours to make this dish. Brown leaves are usually produced by the same identity cooked. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, fried tofu and sauce krecek.

There are many variants gudeg, among others:

     * Gudeg dry, ie gudeg soup served with thick, much thicker than plain milk in cooking.
     * Gudeg wet, ie gudeg presented with watery soup.
     * Gudeg Solo, namely his gudeg a white sauce.

Sate

Monday, August 24, 2009

Sate or satay or sometimes written satai food is made from a snippet of meat (chicken, goat, sheep, cows, pigs, fish, and others) are cut small, and with a pin prick in the sate that is usually made from bamboo, then burnt using charcoal, wood coals. Sate and then served with various ingredients (depending on the sate recipe variations).

Sate note came from Java, Indonesia, sate but also popular in the countries of Southeast Asia such as Malaysia, Singapore, Philippines and Thailand. Sate is also popular in the Netherlands that influenced cuisine of India is the first koloninya. Japanese version is called yakitori.

Recipe and ways of making sate diverse recipes and variations dependent of each region. Almost all types of meat can be made sate. As the country began to sate, Indonesia has a variety of rich sate recipe, see the list of sate.

Usually given sate sauce. This sauce can be a condiment soy sauce, sambal beans, or the other. To sate bebek Tambak full menu is sate, peanut sauce flavor sweet, spicy flavor or land (according to taste) and slices of tomato and cucumber. Then sate eaten with rice or warm, if in some areas are presented with lontong. Sometimes eaten with Ketupat sate.