For fans of typical cuisine of West Sumatra would have been very familiar with Sate Padang. But not infrequently not many know that Minang soil food has a variant that is distinguished from the color and taste.
This culinary originated from the city of Pariaman located on the coast of Sumatra, at that time the coastal region of the arrival of Muslim merchants who made rapid development in this area, and not a few santri from various regions come to study in the region. So many of the cultures from outside that also entered the city Priaman, one of which is a culinary culture.
Initially Sate Padang has existed for a long time in Padang Panjang, which contains buffalo meat boiled with its distinctive spices, after being moved to Pariaman, this dish is modified with typical taste Pariaman. Which is also then modified with other Western Sumatran tastes. Generally Sate Padang using the main ingredients of beef, tongue, or offal with a spicy condiment with Indonesian herbs.
Sate Padang Panjang
This satay has a distinctive yellow color of turmeric that dominates the blend of marinade.
Sate Padang Pariaman
Sate is typical with the color of the red sauce derived from chili that dominates the marinade.
sate Padang Kota
Sate is a transition from Sate Padang Panjang and Pariaman so that the color has more brown.
Sate Padang Dangung-dangung
Sate is derived from the Capital Dangung from Guguk district, West Sumatra, Kuah on this sate pale yellow from pure turmeric that contains coconut milk.
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Script: hendri myz/ various sources, Photos: Specialties
