 The array of the dishes ofnasi kapau | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Sumatra |
| Serving temperature | hot or room temperature |
Nasi kapau isMinangkabausteamed rice topped with various choices of dishes, originated from Nagari Kapau,Bukittinggi, a tourism and culinary hotspot town inWest Sumatra,Indonesia. It is often described as a Minang version ofnasi ramas ornasi campur (mixed rice).[1]
Anasi kapau food stall usually consists of stages and rows of large bowls, plates orsaucepans filled with various dishes. Innasi kapau food stalls, after the customer is seated, they are asked which dishes they desire. The waiter then prepares hot steamed rice on a plate withcubadak (unripe jackfruitgulai), and boiled cassava leaf, andsambal on the side.[2] The chosen dishes will be put directly — using long serving spoons — upon the steamed rice or in separate small plates.Nasi kapau eating establishments usually insist on using high-quality fragrantrice directly brought fromBukittinggi andAgam Regency.[1]
In Minang food establishments, it is common to eat with one's hands. They usually providekobokan, 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 aspoon andfork.
Nasi kapau dishes are actually quite similar or almost identical withnasi padang fromPadang city. The differences mainly lies in the method of serving, and sometimes there are some typical Kapau Bukittinggi dishes that seldom served in common Padang restaurants. The dishes offered innasi kapau are:
