Nasi kapau

Nasi Kapau is a Minangkabau style Indonesian rice dish, hailing from the Kapau area in West Sumatra. It is a variant of the more widely known Nasi Padang, and is distinguished by its specific cooking method and the use of certain ingredients.

Overview

Nasi Kapau is a type of Nasi Campur, which refers to dishes that consist of rice served with various side dishes. The side dishes in Nasi Kapau are typically Minangkabau cuisine, which is known for its rich, spicy flavors. The dish is named after the Kapau area in the Agam Regency, where it originated.

Ingredients and Preparation

The main ingredient of Nasi Kapau is steamed rice. The rice is typically served with a variety of side dishes, which can include beef rendang, chicken curry, fried fish, jackfruit curry, eggplant curry, and various types of sambal. The side dishes are cooked using a specific method known as masak kapau, which involves slow cooking over a low heat and the use of certain spices and ingredients, such as coconut milk, chili peppers, lemongrass, and kaffir lime leaves.

Serving

Nasi Kapau is traditionally served in a talam, which is a large tray. The rice is placed in the center of the tray, and the side dishes are arranged around it. The dish is typically eaten with one's hands, although it can also be eaten with utensils.

Popularity

While Nasi Kapau originated in West Sumatra, it has gained popularity throughout Indonesia and is now commonly found in many Indonesian cities. It is often sold in restaurants that specialize in Minangkabau cuisine, known as rumah makan padang or warung nasi Kapau.

See also

• Nasi Padang
• Nasi Kuning
• Nasi Goreng
• Nasi Uduk
• Nasi Lemak
• Indonesian cuisine
• Minangkabau cuisine