Padang cuisine is a type of cuisine that can be served at any time.[6] Padang restaurants offer a variety of dishes such as rendang, gulai tunjang, gulai gajebo, soto Padang, dendeng balado, ayam pop, and gulai kepala ikan capap accompanied by Samba Lado (known as Sambal Balado in Java). Many Padang restaurants still import ingredients from the Minang region, for example bringing in native anchovies from West Sumatra. Padang restaurant managers also maintain the authentic taste of Minang cuisine by using chefs from West Sumatra. Or at least they ask for help from people from West Sumatra to maintain the quality and taste of the dishes.[5] Some restaurant managers need to consider the taste of consumers outside the Minang community, especially foreigners, for example by reducing the level of spiciness.[5] Of the several types of Minang cuisine mentioned above, other dishes such as Chicken and Duck lado ijau, baluik lado ijau (fried eel with green chili), samba lado pukek, samba lado tanak, are no less popular and are also in demand by many people. Many foreign tourists visit Minang restaurants to try the deliciousness of Minangkabau cuisine. Minang cuisine or better known as Padang cuisine is the name used to refer to all types of cuisine originating from the Minangkabau region, West Sumatra province, Indonesia. All of these types of cuisine are more popularly known as Padang cuisine. [1] Although in fact the majority of West Sumatran recipes do not originate from the city of Padang, for example the cities of Bukittinggi, Solok, Padang Pariaman, Payakumbuh, and so on are also known to have rich culinary traditions. Padang restaurants or urang awak restaurants are the term for restaurant businesses that specifically serve Padang cuisine outside the region. Determining the location of the business for Padang cuisine restaurants is the main step in determining whether or not this business will be successful. [2] In general, Padang restaurant management is managed by families or relatives from the same village. [3] Padang restaurant managers often adhere to the democratic Minang philosophy, such as heavy burdens are carried together, light burdens are carried together, this can be seen from the profit sharing that is distributed every hundred working days, with a profit-sharing system based on the performance index. This method will encourage employees to excel, they will try to serve guests as well as possible so that guests will come back. A profit-sharing system [4] like this makes employees feel like they have a part of the company. To understand restaurant management, each employee must go through a complete training process typical of restaurants. Usually their careers start as dishwashers, then increase as food preparers, guest waiters, cashiers, and then become managers. Padang restaurant waiters are mostly men. Padang restaurant waiters have a unique way of serving dishes. They will carry a number of plates of dishes at once in tiers/piles with both hands or just one hand without dropping. This is quite an interesting attraction for visitors. Then all the small plates containing these dishes are served to guests. Guests can take the food they like and only pay for the food they take. When they have finished eating, the waiter will check what dishes the guest has eaten. This unique way of serving is different from most other restaurants. Generally, when guests enter, they will be presented with a menu and will order food from that menu. #sambalpuri #sambelteri #sambel #sambel.teri.kacang #menukeharian #resepdancarasak #menukeharian #yayukciayo #food #trending #samsung #shortvideo #sedap #short #shortsfeed #song #rezeki #recipe #cooking #indonesia #yayukciayo #artlifeintaiwan #taiwanesework #food #eatingshow #sambel #mukbang #menukeharian #homecooking #goodemployer #taiwaneseemployer