Padang cuisine

Satay or sate is a Southeast Asian dish consisting of small pieces of seasoned meat, seafood or vegetables skewered on sticks and grilled over charcoal. It is typically served with a sauce, most commonly peanut-based and accompanied by rice cakes, cucumber or pickled vegetables. Common ingredients include chicken, beef, goat, pork and seafood, while regional and vegetarian variations are also found.

Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way. The process involves slowly cooking meat in spiced coconut milk in an uncovered pot or pan until the oil separates, allowing the dish to fry in its own sauce, coating the meat in a rich, flavorful glaze.

Lemang is a Malay and Minangkabau traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Lemang is believed to have origins linked to the ancient Proto-Malay and Deutero-Malay peoples who settled across Maritime Southeast Asia centuries ago. Similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.

Tamil Indian flatbread dish

Murtabak, or mutabbaq (, ), is a Yemeni stuffed pancake or pan-fried bread commonly found in the Arabian Peninsula, parts of the Indian subcontinent, and Southeast Asia (especially Maritime Southeast Asia), notably in Saudi Arabia, Yemen, parts of South India, Indonesia, Malaysia, Singapore, Brunei, and Southern Thailand. Depending on the location, the name and ingredients can vary significantly. The name mutabbaq means "folded" in Arabic.

Gulai () is a type of spiced stew commonly found in the culinary traditions of Malaysia, Indonesia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Malay curry or Indonesian curry.

cuisine of the people of Minangkabau, Indonesia

Malay and Minangkabau food

Indonesian soup

Indonesian beverage from West Sumatra

Indonesian dish

Indonesian cuisine originating from West Sumatra

type of pancake that looks like lace originating from Johor history

Indonesian type of hot and spicy spice mixture originating from West Sumatra in Sumatra island

Dendeng is thinly sliced dried meat in Minangkabau cuisine. It is preserved through a mixture of sugar and spices and dried via a frying process. It is similar to jerky. Dendeng is traditionally produced by using some spices and sugar at various levels. Therefore, its flavour is sweet and spicy. It is also stable for several weeks at room temperature.

Indonesian dish

Indonesian cuisine originating from Kapau region in West Sumatra

Indonesian traditional food

Indonesian seafood dish

Kalio (Jawi: كالياو) is an Indonesian type of rendang that is cooked for a shorter period of time and much of the coconut milk liquid has not evaporated. Kalio has quite abundant liquid sauce acquired from cooked coconut milk that partly has turned into spicy oil, which is quite flavourful if consumed with steamed rice. Much of rendang served abroad are actually more akin to kalio or wet version of rendang. If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.

Indonesian chips

Minangkabau traditional cake

traditional Indonesian crackers made of cattle skin