Palai bada
 Palai bada setelah dibuka | |
| Place of origin | Indonesia[1] |
|---|---|
| Region or state | West Sumatra |
| Main ingredients | Anchovy, banana leaf, seasoning |
Palai bada is one of the dishes that comes from West Sumatra, Indonesia. This dish uses anchovy as its main ingredient, which locals call "bada fish" or "maco bada" (in the form of salted fish). Outside West Sumatra, this dish is commonly known as anchovy pepes because the method of making this dish is the same as the pepes dish in general, which is anchovy cooked with spices wrapped in banana leaves. Unlike pepes in general which are cooked by steaming, these peppered buns are burned to produce a distinctive taste after the cooking process.[2]
For the presentation, the ingredients needed include anchovies, grated coconut and other spices such as onion, candlenut, red chili, garlic, turmeric leaf, turmeric, and salt. [3] After the ingredients are available, all the ingredients are mixed and then wrapped in banana leaves, then burned on hot coals. Sometimes basil leaves are also added like pepes dishes in general in order to add a distinctive aroma to the palai bada which makes it even more delicious.[4]
See also
References
External links
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- ↑ "Palai bada taste of Minangkabau". (Indonesian language)
- ↑ "Resep Palai bada". (Indonesian language)
- ↑ "Sajiansedap: Palai bada (recipe)". (Indonesian language)
- ↑ "Bahan dan resep palai bada". (Indonesian)
