Nasi Padang
Nasi Padang is a celebratory Minangkabau feast from West Sumatra, Indonesia. It features steamed white rice served with an elaborate array of pre-cooked dishes, typically including beef rendang, various curries (gulai), spicy sambals, and an assortment of vegetables and proteins. The dishes are traditionally presented in small portions, creating a visually stunning and flavorful spread.
🧂 Ingredients
- 500 g Steamed White Rice(Basmati or long-grain white rice is suitable. Prepare enough for 6 servings.)
- 1 portion Beef Rendang(A slow-cooked, dry curry made with beef, coconut milk, and a rich spice paste. This is a signature dish.)
- 1 portion Gulai Ayam (Chicken Curry)(Chicken pieces simmered in a fragrant, coconut-milk-based curry sauce.)
- 1 portion Gulai Ikan (Fish Curry)(Fish, often mackerel or snapper, cooked in a similar gulai sauce.)
- 1/2 cup Sambal Balado(A spicy chili paste, often with tomatoes and shallots.)
- 1 portion Sayur Nangka (Jackfruit Curry)(Young jackfruit cooked in a savory, spiced coconut milk broth.)
- 1 portion Ayam Goreng (Fried Chicken)(Crispy fried chicken pieces, often marinated with spices.)
- 6 pieces Telur Balado (Spicy Eggs)(Hard-boiled eggs coated in a spicy sambal balado sauce.)
- as desired Assorted Vegetables(Examples include boiled cassava leaves, cucumber slices, or blanched long beans.)
👨🍳 Instructions
- 1
Prepare the Side Dishes: This is the most time-consuming part. Nasi Padang is defined by its variety of dishes. It is recommended to prepare these in advance, as many require slow cooking or marinating. This includes making the Beef Rendang (which can take 3-4 hours of simmering), the various Gulai curries, Sambal Balado, Ayam Goreng, and any other desired dishes like Sayur Nangka or Telur Balado. Ensure all dishes are cooked through and flavors have melded.
⏱️ 4 hours - 2
Cook the Rice: Wash the 500g of white rice thoroughly until the water runs clear. Cook the rice using your preferred method (rice cooker or stovetop) until fluffy and cooked through. Aim for a slightly firmer texture than usual, as it will absorb some sauce from the side dishes. Keep the rice warm.
⏱️ 30 minutes - 3
Warm the Side Dishes (if necessary): If the side dishes were made ahead, gently reheat them. Rendang and Gulai are often best served warm, not piping hot. Ensure the Sambal is at room temperature or slightly warmed.
⏱️ 15 minutes - 4
Assemble the Nasi Padang Plate: For each serving, place a generous mound of steamed white rice in the center of a plate. Traditionally, the dishes are arranged around the rice in a pyramid-like fashion, with the most prominent dishes like Rendang and Gulai placed at the top. Alternatively, serve the rice with a selection of the prepared side dishes placed alongside it.
⏱️ 10 minutes - 5
Serve: Present the Nasi Padang immediately. Guests can then choose which dishes they wish to eat with their rice. Provide spoons and forks, or encourage traditional eating with hands (washed thoroughly beforehand).
⏱️ 5 minutes
💡 Pro Tips
- ✓Nasi Padang is a communal meal, so prepare a wide variety of dishes to offer guests a true experience.
- ✓The key to authentic Rendang is slow cooking until the liquid evaporates and the meat is tender and caramelized.
- ✓Spiciness can be adjusted by the amount and type of chilies used in the sambal and curries.
- ✓Traditionally, Nasi Padang is eaten with the right hand, starting with the rice and then sampling the dishes.
- ✓Many of the side dishes can be made a day in advance, allowing flavors to deepen.
- ✓Ensure you have enough serving platters and small bowls for all the different components.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Include different proteins such as chicken, fish, goat, or even offal.
- Vary the types of vegetables, such as kangkung (water spinach) or daun ubi tumbuk (mashed cassava leaves).
- Adjust the spice level of the sambal and curries to personal preference.
- Add fried items like paru goreng (fried lung) or limpa goreng (fried spleen) for extra texture.