Aaa, salereo. Indak tampak kalio jariang tapi takileh: United States of Rendang:
http://sg.entertainment.yahoo.com/news/united-states-rendang-024155330.html Salam, -- MakNgah Sjamsir Sjarif --- In [email protected], Syafrinal Syarien <ssyarien@...> wrote: > > Da Nof; > > Lai ado menu favorit ambo: kalio jariang di sinan? > > Wassalam; > Sy Syarien > > > > ________________________________ > Dari: Y. Napilus <ynapilus@...> > Kepada: Milis SMA1Bkt <[email protected]>; RantauNet2 Milis > <[email protected]>; WSTB <[email protected]>; > "[email protected]" <[email protected]>; IPMPP > <[email protected]> > Dikirim: Senin, 20 Mei 2013 8:38 > Judul: [R@ntau-Net] The Nasi Padang Connection in Kampong Glam - Sgpr > > > > http://sg.entertainment.yahoo.com/news/nasi-padang-connection-kampong-glam-131040031.html > > > The Nasi Padang Connection in Kampong Glam > By Sheere Ng | Makansutra – Wed, May 15, 2013 9:10 PM SGT > * Email > * Share > * > * > * > * Print > Rendang is the mainstay of Nasi Padang > Text and images by Sheere Ng > Raffles' treaty with Sultan Hussein Shah in 1819 not only turned Singapore > into a world class trading port but also facilitated the importation of > regional and international, chiefly European, Chinese, Arab and Malaccan and > Sumatran cuisines. They were the food of our original "foreign talents" > immigrants. > As the Sultan was given areas of land in Kampong Glam under the treaty, > Malays and Muslim immigrants to Singapore congregated there, so did their > food culture One of which is Nasi Padang, from Padang in West Sumatra, > Indonesia. > Sabar Menanti > Likely, the first known proper Nasi Padang stall to open in the area was > Sabar Menanti, originally at 62 Kandahar Street. It was opened in 1945 by a > man called Mr Bagindor Marlien who came from Pariaman, a city in West > Sumatra, according to his son Mr Lizar Marlien. Three years later, Haji Isrin > bin Ibrahim from the same kampong (village) opened Warung Nasi Pariaman at > 738 North Bridge where they have been since. In 1967, Mdm Hajjah Sharifah > also from Pariaman opened Hajjah Ratna Nasi Padang at Aliwal Street. > Warung Pariaman > Hajjah Ratna > Up till the 80s, these three stalls were recognised as the go-to places for > Nasi Pandang. They coexisted amicably and even became families when the > second generations of Sabar Menanti and Warung Nasi Pariaman married into > each other's families, and when Mdm Sharifah of Hajjah Ratna became Mr > Marlien's step mother. Their good relationship (they borrow rice from one > another when their own supply runs dry) remains till today. > In the earlier days, these stalls sell mostly to Indonesian traders who > preferred the Kampong Glam area because there were cheap accommodations > around Masjid Sultan mosque – built for Sultan Hussein in 1820s. Since their > customers had fussy taste buds, the stalls stayed true to Padang cuisine, > which is Pedas (spicy) and rich, through and through. Dendeng Balado (fried > beef lung with chilli paste), Keripik Balado (chilli chips) and Gulai Nenas > Muda (young pineapple chicken curry) are some examples. > Dendeng balado > What the stalls offer today are remotely similar as they have switched to the > lesser spicy big red chilli to suit softer taste buds of the genteel > generation born and bred in Singapore. > The people and descendants of Padang are also uncompromising and even > inflexible about their meals. They yearn for Padang food and refuse to adapt > to other cuisines even when they are miles away, like when they are seeking > foreign jobs or to study, according to Mr Norfrins Napilus, a businessman > based in Padang and keen advocate of their heritage. For that same reason, > the dishes featured in Nasi Padang, each of which is a speciality of a city > in west Sumatra, have hardly evolved in decades. There is fish curry > originating from Pariaman, and the famous Rendang from Agam or Alahan > Panjang, where the coconut, an important ingredient for their gulai or curry > gravy, is said to be tastier than those found in the coastal areas. It is > rare that a new creation, such as Ayam Pop (skinless fried chicken, created > in the 70s by a Padang hawker), can be successfully introduced to the > traditional spread. > Pedas or spicy is the characteristic of Nasi Padang > But in Kampong Glam, stiff competition forced many stalls to compromise and > improvise. There are now more than 10 establishments claiming to sell Nasi > Padang. "But if you see they sell Asam Pedas, that means not authentic > already," says Mr Marlien. > His own family's restaurants – his siblings subsequently opened Rumah Minang > and SabarMenanti II, where he is now helping out at – also sell the sour and > spicy fish stew, which would fit more appropriately with Nasi Melayu. But > because of customer's request, they decided to add it into the menu, Mr > Marlien explains. > Ikan goreng lado mudo > But there is one of them that is regarded, even among competitors, as the > only stickler of Padang traditions – Warung Nasi Pariaman(although they > adjust the spice meter to suit new palates) . They still make their own > coconut milk from freshly grated coconut, which Mr Abdul Munaf Bin Isrin, one > of the second generations running the business, says is key in keeping the > original flavours. It also uses charcoal to cook Rendang and Ayam Bakar > (grilled chicken). Asam Pedas or Sotong Hitam are nowhere to be found at his > stall. "We don't want to mix, so that we can keep the originality," he says. > Mr Isrin says, the stall is doing well, as the packed crowds from morning > till 2pm(when they close) each day would prove. Their business model is > authenticity, while others would modify and evolve. This is a matter of > survival in our fragile nasi padang industry. It's like how some Chinese > dialect restaurants have begun to introduce each other's popular dishes in > their menu- notice how Teochew ornee (yam paste) is found almost in every > Chinese restaurant's menu? > In the spirit of authenticity, the World Street Food Congress has invited Mr > Afdal Fitra, who runs a humble street side Nasi Padang (Agam) stall in > Padang, Indonesia. He comes at the suggestion and invitation of their Regent > or Bupati, Mr Indra Catri. Catch him from 31stMay to 9th June at the F1 > Paddock area. > The World Street Food Jamboree (31 May to 9 June) is a mega street food feast > featuring up to 40 of the world's best street food masters from Indonesia, > India, Thailand, Vietnam, USA, Mexico, Malaysia, Denmark, China and > Singapore. The Jamboree aims to create better awareness for some of the > lesser known but still excellent street cuisine and the personalities behind > it, bond communities through a vibrant food experience and generate > opportunities for the public to the part of the industry. For more > information, go to www.wsfcongress.com > -- -- . * Posting yg berasal dari Palanta RantauNet, dipublikasikan di tempat lain wajib mencantumkan sumber: ~dari Palanta R@ntauNet~ * Isi email, menjadi tanggung jawab pengirim email. =========================================================== UNTUK DIPERHATIKAN, melanggar akan dimoderasi: - DILARANG: 1. E-mail besar dari 200KB; 2. E-mail attachment, tawarkan & kirim melalui jalur pribadi; 3. One Liner. - Anggota WAJIB mematuhi peraturan serta mengirim biodata! 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