Page 29 - JaKita 06th Edition 2021

CULINARY 29
IPadang (Padang-style rice) from nasi Kapau
One of the workers at H. Zaidar stall, Ahmad Soleh,
explained to us about the special menu of Kapau, the
tambusu curry. According to him, the tambusu curry
is made of blended tofu and egg which are being
seasoned with various spices and filled into clean
cow intestines.
Another special Kapau cuisine is gulai Nangka
(jackfruit curry). This gulai consists of jackfruit,
cabbage and long beans. While it looks much alike
to gulai Nangka served in nasi Padang restaurants,
Kapau’s gulai nangka is thinner and the taste tends
to be sourer.
Other favorite dishes are gulai talua (egg curry) and
Minang-style omelet that is thick, tender and tasty.
For these menus, H. Zaidar restaurant uses duck eggs
which are more suitable to the flavor rather than the
chicken eggs.
Nasi Kapau Sabana H. Zaidar sets a relatively low price
for their dishes. You’ll only need to have an average
of Rp23,000 to have a complete set of rice, tambusu
or dendeng balado, along with its gulai nangka. If you
crave for set of rice, itiak lado ijo and gulai nangka,
you have to pay Rp45,000 and Rp50,000 for kepala
kakap rice set.
This stall of Nasi Kapau H. Zaidar opens every day at 11
AM to 2 AM, but with the current pandemic situation, it
only opens until 9 PM.
According to Soleh, Nasi Kapau H. Zaidar was first
opened at Senen in 1993. Before that, they had
been moved several times with one of the previous
places was in Palmerah, West Jakarta. Although
they had moved frequently, their loyal customers
always looked for the location of his stall. Since their
customers are not limited to certain ethnic or social
group only, but blended in a larger group within the
same interest for Kapau cuisines.
yen
Differences between
Nasi Padang and Nasi
Kapau
f you are West Sumatran or come from West
Sumatra, it might be easy to distinguish nasi
(Kapau-style rice), but it might be hard for those
who aren’t.
Although both are originating from Minang, West
Sumatra, there are basic differences between
those two. The most obvious one is the place
where they serve it. As if under one command,
sellers of both types have a distinguishable
benchmark for selling them: Nasi Padang is
usually arranged and served in a typical window
display, the bowls and plates are stacked under
several light bulbs. Meanwhile, Kapau dishes are
carefully arranged on a wooden table, stacked in
rows and stages inside large bowls.
Another difference is the way the seller serves
them. Nasi Padang sellers would be ready
standing behind the window display to take
orders of the customers while nasi Kapau sellers
would stand behind the wooden table and use
ladles (long-handled spoon) to scoop the dishes.
The types of vegetables are also different. Nasi
Padang is usually served with sayur nangka
(jackfruit curry) and daun singkong (steamed
cassava leaves) while nasi Kapau is usually served
with sayur kol (cabbage curry) along with kacang
panjang (long beans).
Moreover, in Kapau restaurants they also serve a
dish called gulai tambusu (tripe curry). It consists
of chicken eggs and tofu, mixed and filled inside
beef intestines. Since it is a special dish of
Kapau, we can’t find this menu on nasi Padang
restaurants.
Speaking of the origin, nasi Padang is originating
from Padang city while nasi Kapau is originating
from nagari (village) of Kapau. It is located at
Agam District, West Sumatra. If you happen to
come to Bukittinggi, pay a visit to Lereng market
and find Los Lambuang, a place that serves nasi
Kapau.
yen
6th EDITION 2021
Sarana Informasi Pemerintah Provinsi DKI Jakarta