Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Nasi kapau
 The array of the dishes of nasi kapau | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Serving temperature | hot or room temperature |
Nasi kapau is a Minangkabau steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, a tourism and culinary hotspot town in West Sumatra, Indonesia. It is often describes as Minang version of nasi ramas or nasi campur (mixed rice).[1]
A nasi kapau foodstall usually consists of stages and rows of large bowls, plates or saucepans filled with various dishes. In nasi kapau food stalls, after the customer is seated, they are asked which dishes they desire. The waiter then prepared steaming hot rice on plate with cubadak (unripe jackfruit gulai), and boiled cassava leaf, and sambal aside.[2] The chosen dishes will be put directly — using long serving spoon — upon the steamed rice or in separate small plates. Nasi kapau eating establishments usually insist on using high quality fragrant rice. High quality Kapau rice directly brought from Bukittinggi and Agam Regency.[1]
In Minang food establishments, it is common to eat with one's hands. They usually provide kobokan, a bowl of tap water with a slice of lime in it to give a fresh scent. This water is used to wash one's hands before and after eating. If a customer does not wish to eat with bare hands, it is acceptable to ask for a spoon and fork.
- ^ a b Abna, Hidayati (21 April 2008). "Nasi Kapau "Nan Mangimbau-imbau"" (in Indonesian). Antara News Indonesia. Retrieved 2013-08-20.
- ^ Habsari, Rinto; Intarina Hardiman (2007). Info boga Jakarta. Gramedia Pustaka Utama. ISBN 979-22-2860-8.
Previous Page Next Page
