Pabedaan antaro revisi dari "Masakan Minang"

The importance of Padang food establishments (''[[warung]]'' or ''rumah makan'' Padang) for Indonesian workers' lunch break in urban areas, was demonstrated in 2016; when Jakarta municipal [[Civil service|civil servants]] demanded the raise of ''uang lauk pauk'' (food allowance, as a component of civil servant's salary), following the raise of ''[[Nasi Padang]]'' price in Greater Jakarta area.<ref>{{cite news|title=Gara-gara Nasi Padang, Belanja Negara Terpaksa Ditambah|date=5 October 2016|newspaper=Metro Batam|url=http://metrobatam.com/gara-gara-nasi-padang-belanja-negara-terpaksa-ditambah/|language=Indonesian}}</ref>

 

Teknik [[Gulai|manggulai]], nan mamakai bahan-bahan tatantu; dagiang, ayam, itiak, sayua, ikan atau lauak, lalu diabuih lambek-lambek dan dimasak basamo santan, langkok-langkok, jo lado, alah manjadi tiangnyo tradisi mamasak di Minangkabau. Kuah gulai nan pakek kakuniangan dan padeh alah manjadi ciri khas tampilan jandela rumah makan Padang dimanopun. Di Minangkabau, disabuik santiang mamasak katiko alah pandai manyiapkan gulai. [[Randang]], [[asam padeh]], jo [[kalio]] marupokan variasi dari [[gulai]].<ref name="JP-Padang2" />