Today we are going to talk about food ;-)  

Specifically Padang Food.  The origin of Padang food is from the West Sumatera.  During my travels I have seen this delicious wide range of food in the island of Java, Singapore and Malaysia.  I was told that there are Padang restaurants in Australia too!

Once you are seated at a Padang restaurant, your table will be quickly filled up with all kind of food.  It is simply amazing!

This striking dish is called sambal petai. A must when you are eating Nasi Padang.

Kalio chicken's gravy is the best.

For a 'spice' girl like me, rice must always come with chillies!  Padang cooks are famous for their various types of sambal made from fresh chillies.  This is sambal merah (red chilli sauce) is fried with oil, unlike my other favourite chilly dish which is sambal belacan.

Sambal ijo is made from fresh green chillies.  Unlike the sambal merah, we have a mixture of fresh green chillies, bird's eye chillies (cili padi), anchovy and shrimp paste called belacan in this pastelike dish.  This is a 'to die for' dish too.

I have Javanese ancestors.  Since my early childhood I have been exposed to Javanese dishes such as this mouth watering sambal goreng.  

Telur dadar is a local omelette that is filled up with chilli and shallots.  

This is called gulai ikan tongkol or tuna in gravy.  

The top dish is sate padang.  A local favourite.  But personally I still prefer the malay satay.

Oxtail soup.

The famous rendang padang, a dish which takes quite a lot of time to prepare.

Lastly, we finished off with a glass of iced coffee :)