Palai bada
Palai Bada is a traditional Minangkabau dish originating from West Sumatra, Indonesia. This dish uses anchovies 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 pepes teri because the method of making this dish is the same as pepes dishes in general, namely anchovies cooked with spices wrapped in banana leaves. In contrast to pepes in general, which is cooked by steaming or steaming, the bali palai is burned to produce a distinctive taste after the previous cooking process.[1]
 Palai bada, a Minangkabau dish made of fish, coconut and spices, wrapped in bananaleaf and "barbecued". On the left: palai bada balado; on the right: palai bada. | |
| Place of origin | Indonesia |
|---|---|
| Region or state | West Sumatra |
For its presentation, the ingredients needed include anchovies, grated coconut and other spices such as shallots, candlenut, red chili, garlic, turmeric leaves, turmeric, and salt. 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.
This dish was originally a traditional dish of the people of Painan, pantai selatan and is a popular dish that is simple among the local people. Currently Palai Bada is found in several areas in West Sumatra, mainly coastal or coastal areas. In Padang, bali palai is sold with processed palai or other pepes as well as processed from a typical sago called lompong sago.[2]
See also
References
- "Palai Bada Pepes Teri Khas Minang yang Gurih Harum". detik.com (in Indonesian). 2019-03-11. Retrieved 2020-07-06.
- "Palai Bada Kuliner Asli Sumatera Barat Berikut Serta Cara Membuatnya". tribunnews.com (in Indonesian). 2019-10-04. Retrieved 2020-07-06.
