Brilio.net - Padang cuisine is one of Indonesia's culinary treasures which is famous both domestically and internationally. Originating from West Sumatra, this dish is known for its strong and spicy taste resulting from various spices in the cooking process. Some of the iconic dishes from Padang cuisine include rendang, curry and Padang satay, offering deliciousness that is hard to match.
One of the things that makes Padang food taste better is because the aroma is fragrant and appetizing. This aroma comes from a combination of spices such as bay leaves, lemongrass, galangal, turmeric and chilies combined with special cooking techniques. Usually a number of these spices are sauted first to make them more delicious before being mixed with other ingredients.
But you know what? Actually, there is a special technique used when stir-frying Padang style spices. This technique makes the aroma of the spices more delicious, so that the taste of the food hits the tongue better.
Well, this trick for stir-frying Padang style spices was shared by TikTok user @annepermata. Through one of the uploaded videos, he admitted that there was one kitchen ingredient that was added when stir-frying the spices to make it more delicious. Reported by BrilioFood from TikTok @annepermata on Sunday (28/7), the kitchen ingredient in question is salt.
photo: TikTok/@annepermata
However, instead of mixing it directly with the spices, this salt is put into the pan first before the ground spices. For more details, prepare a container filled with oil and heat it. While waiting for it to heat, add salt to the oil and stir.
photo: TikTok/@annepermata
At this stage, cook the salt first until the color turns yellowish. If so, then add the ground spices that you want to saut. After that, stir and saute the spices as usual until cooked and fragrant.
photo: TikTok/@annepermata
Even though not many people know, this salt can actually add aroma and taste to spices, you know. Basically, salt functions as a natural flavor enhancer that can enhance the taste of other ingredients. When added to hot oil, salt helps release the flavors and aromas of the spices being sauteed, such as onions, garlic, or other spices.
Apart from that, salt can also draw moisture from the ingredients being sauted. This process is known as osmosis, where salt pulls water out of the cells of food. When this moisture evaporates, the spices become more concentrated, and the aroma will be more intense. As a result, spices sauteed with salt have a sharper and more appetizing aroma.
On the other hand, adding salt at the beginning of the cooking process can also help reduce the possibility of the spices burning or burning. Salt can help lower the smoke point of the oil, so the oil doesn't heat up too quickly and the spices can be sauted evenly and slowly. That way, the aroma and taste of the spices can develop optimally, resulting in more delicious and fragrant dishes.