8 Typical Riau Foods You Must Try, Legendary and Make You Nailed

Riau has a variety of special foods that are no less delicious than traditional foods from other regions. In fact, all typical Riau culinary delights have a distinctive aroma and unique taste because they are prepared using various typical Indonesian spices.

For those of you who are curious to taste typical Riau food and are confused about where to get it, you can try making it yourself with the following recipe. Everything is presented in full, from the ingredients to how to make it.

1. Asam Padeh Patin Fish

Materials:

Catfish, cut into pieces – 500 grams

Lime, take the juice – 1 grain

Lemongrass, bruised – 1 stalk

Ginger, crushed – 1 cm

Galangal, crushed – 1 cm

Turmeric leaves – 1 sheet

Candied acid – 4 pieces

Red cayenne pepper – 10 pieces

Green tomatoes, roughly sliced ​​– 4 pieces

Water – 500 ml

Oil, for frying – to taste

Ground spices:

Garlic – 3 cloves

Shallots – 5 pieces

Dried chilies – 5 pieces

Turmeric – 1 cm

Salt – 1 tsp

Granulated sugar – 1 tsp

How to make:

1. Clean the fish. Cover with lime juice. Leave it for 10 minutes, then rinse again until clean. Set aside.
2. Heat some oil. Saute ground spices with lemongrass, ginger, galangal and turmeric leaves until fragrant.
3. Add the fish. Stir slowly until it changes color.
4. Add kandis acid, red chilies and green tomatoes. Pour in water. Stir and cook until the sauce thickens and is cooked. Lift.
5. Ready to be served.

Tips

Dried chilies can be replaced with large red chilies in the same amount.

2. Sago Noodles

Materials:

Sago noodles – 100 grams

Cabbage, medium slices – 50 grams

Beef meatballs, sliced ​​– 2 pieces

Fresh prawns, small – 50 grams

Eggs – 2 pieces

Water – 500 ml

Shallots, sliced ​​– 3 pieces

Frying oil – enough

Oyster sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Salt – 1/2 tsp

Mushroom stock – 1/2 tsp

Tomato sauce – 1 tbsp

Complementary:

Cayenne pepper, sliced ​​into rings – 5 pieces

Shallots, cut into small cubes – 2 pieces

Fried onions – enough

Ground spices:

Shallots – 5 cloves

Garlic – 2 cloves

Large red chili – 1 piece

Red chilies – 7 pieces

Dried ebi – 1 tbsp

How to make:

1. Clean the sago noodles, drain. Beat the eggs, set aside.
2. Heat cooking oil, saute the sliced ​​shallots until fragrant then add the ground spices. Saute until it becomes soft and changes color. Slide the spices to the edge of the pan.
3. Pour the eggs into the pan, wait a moment until the eggs are cooked then scramble them.
4. Add shrimp and meatballs, stir everything well until the shrimp changes color.
5. Add water, add oyster sauce, sweet soy sauce, mushroom stock, tomato sauce and salt. Stir well and boil until it boils.
6. When it’s boiling, add the sago noodles and sliced ​​cabbage, stir until evenly mixed. Check the taste if it is right, turn off the heat.
7. Serve in bowls. Add a complement of sliced ​​cayenne pepper, red onion, celery, and sprinkle with fried onions.

Tips

1. If you like it spicy, you can add chili according to your individual taste.
2. Don’t soak the noodles because it will cause the sago noodles to become too soft.

3. Cake Rise

Materials:

Tani sago – 250 grams

Pandan – 5 pieces

Thick coconut milk – 150 ml

Granulated sugar – 150 grams

Egg yolks – 2 pieces

Salt – 1/4 tsp

How to make:

1. Toast the sago flour 1 day before. Roast the sago flour and pandan leaves using low heat. Roast until light flour texture (approximately 15 minutes).
2. Turn off the heat, remove the pandan leaves, sift the flour, set aside. Preheat oven to 150°C.
3. Prepare a baking sheet that has been lined with margarine/baking paper, set aside.
4. Boil coconut milk, sugar, salt and pandan leaves until boiling, let cool. Beat the egg yolks until fluffy.
5. Mix the egg yolks with the cooled coconut milk, stir well.
6. Add the beaten egg yolk little by little to the sago flour (which has been toasted) while kneading until smooth. Mold the dough according to taste.
7. Bake on top and bottom heat for 35–50 minutes.

Tips

1. Stop beating the egg yolks if you feel like the dough can be rolled out.
2. Sago flour is roasted the day before.

4. Nasi Lemak Complete

Materials:

Rice, wash clean then soak in water for 1 hour – 250 grams

Medium coconut milk – 300 ml

Salt – 1 tsp

Pandan leaves, torn and knotted – 1 sheet

Bay leaves – 3 pieces

Orange leaves – 2 pieces

Ginger, bruised – 2 knuckles

Lemongrass, bruised – 1 stalk

Complementary:

Fried chicken – to taste

Fried anchovies – to taste

Fried peanuts, sprinkle a little salt – just enough

Boiled eggs – to taste

Cucumber – to taste

Chili sauce – to taste

How to make:

1. In a saucepan, add coconut milk and other ingredients. Cook over medium heat, stirring continuously until it boils.
2. Drain the soaked rice. Add the rice and stir until the coconut milk dries up and the rice is half cooked.
3. Prepare a steamer pan. Add the rice into it and steam for 30 minutes until the rice is cooked. Turn off the heat.
4. Nasi Lemak is ready to be served with other accompaniments.

Tips

Nasi lemak can also be cooked in a rice cooker. Add the rice with the coconut milk and boiled spices then cook like normal rice.

5. Asidah

Materials:

Medium protein flour – 250 grams

Brown sugar – 200 grams

Margarine – 1 tbsp

Water – 400 ml

Cinnamon – 2 sticks

Cardamom – 5 grains

Cloves – 3 items

Topping:

Margarine, melted – 2 tbsp

How to make:

1. Mix water, brown sugar, cinnamon, cardamom and cloves, boil until the sugar dissolves and boils. Strain the water and cool it.
2. Put the flour in a container, pour in some of the sugar water. Stir until smooth then add the remaining sugar water.
3. Cook the mixture until the texture thickens, add 1 tablespoon margarine. Continue to cook, stirring constantly, until the texture is smooth, like dodol.
4. Shape the dough like a bowl, then press the top until a hole forms.
5. Fill the top hole with melted margarine. Asidah is ready to be served.

6. Jala Bread

Materials:

Jasa Bread:

Wheat flour – 350 grams

Chicken eggs – 2 pieces

Light coconut milk – 500 ml

Salt – 1 tsp

Margarine, for greasing the pan – to taste

Beef Curry:

Goat meat, cut according to taste – 500 grams

Potatoes, cut – 200 grams

Thick coconut milk – 500 ml

Light coconut milk – 500 ml

Curry powder – 1 tbsp

Curry leaves – 5 sprigs

Lemongrass, bruised – 2 stalks

Cinnamon – 1 stick

Star anise – 2 pieces

Cardamom – 2 pcs

Cloves – 4 grains

Salt – 1 tsp

Frying oil for frying – enough

Ground Beef Curry Seasoning:

Curly red chilies – 10 pieces

Shallots – 6 pieces

Garlic – 4 cloves

Candlenuts – 3 items

Turmeric – 2 segments

Ginger – 1 segment

How to make:

Jasa Bread:

1. Mix all ingredients except margarine with a whisk/shaker until smooth and not lumpy. Strain the mixture.
2. Heat a flat, non-stick frying pan that has been smeared with a thin layer of margarine.
3. Pour 1 tablespoon of vegetable mixture into the roti jala mold. Pour the mixture into the pan, forming a circular mesh pattern.
4. Once the top looks dry, immediately fold the dough into an envelope shape. Lift. Do this until the dough runs out.
5. Ready to be served.

Beef Curry:

1. Heat the oil. Saute ground herbs and spices until fragrant.
2. Add the meat, stir well until it changes color.
3. Pour in the thin coconut milk, cook until the meat is half cooked. Keep stirring so that the coconut milk doesn’t break.
4. Add the potato pieces. Stir well.
5. Add thick coconut milk, salt and sugar. Stir well and cook until the meat is tender. Taste correction. Lift.
6. The meat curry is ready to be served with roti jala.

7. Tarempa Noodles

Materials:

Flattened egg noodles – 150 grams

Tuna fish – 250 grams

Eggs, beaten – 2 eggs

Bean sprouts – 1 handful

Spring onions, thinly sliced ​​– 1 stalk

Celery, finely sliced ​​– 1 stalk

Garlic, finely chopped – 2 cloves

Red chilies – 3 pieces

Cayenne pepper – 2 pcs

Tomato sauce – 2 tbsp

Oyster sauce – 2 tbsp

Sweet soy sauce – 1 tbsp

Soy sauce – 1 tbsp

Water / broth – 500 ml

Frying oil – enough

Complementary:

Fried onions – enough

Celery slices – to taste

How to make:

1. Steam the tuna until cooked, then grind coarsely with a chopper.
2. Boil the noodles until half cooked, approximately 3 minutes, remove and drain.
3. Puree the red chilies and cayenne peppers, then saute until fragrant with the garlic. Set aside the spices on the edge of the pan then add the beaten eggs, scramble until the eggs are cooked.
4. Add the boiled cobs and noodles, stir well. Add broth or plain water.
5. Add oyster sauce, tomato sauce, sweet soy sauce and salty soy sauce, stir well. Add bean sprouts, spring onions and celery, stir well. Cook until the noodles are cooked, adjust the taste. If it’s not salty enough, add salt.
6. Arrange on a serving plate, sprinkle with fried onions and sliced ​​celery.

8. Raging Admiral

Materials:

Mango kweni (kuini), cut into small cubes – 1 piece

Young coconut meat, dredged – 1 piece

Basil, soak with boiled water – 1 tbsp

Sugar – 200 grams

Water – 100 ml

Coconut milk – 200 ml

Pandan leaves – 1 piece

Salt – 1/2 tsp

Ice cubes as needed

How to make:

1. Sugar syrup: Cook sugar and water until dissolved and boiling, cool.
2. Coconut milk sauce: Cook coconut milk, salt and pandan leaves until boiling, cool.
3. Serving method: Arrange the ice cubes, coconut meat, basil and kweni in a glass. Add 2 tablespoons of sugar water and 3 tablespoons of coconut milk, serve.

Tips

Choose kweni fruit that is ripe so it tastes sweet.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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