The History of Indonesian Cangkuak

And some stunning scenery to boot

Hello, I’m Naura from Indonesia. I am going to introduce one of the most delicious traditional foods in Minangkabau called cangkuak. The essence of cangkuak is found in its basic ingredients, namely "tajin" water. Tajin water is the remaining water from rice being cooked. In the past, tajin water was used as a substitute for milk for babies and children due to difficult economic conditions. For adults, tajin water is believed to have benefits for losing weight, treating diabetes, and treating high blood pressure. If you don't have tajin water, you can replace it with plain water.

To make cangkuak, first prepare the ingredients. You need a cutting board, anchovies, leeks, shallots, lime, potatoes, knives, ground chilies, lime leaves, salt, and flour. Make sure all the ingredients have been washed. Then, slice the potatoes and shallots. After that, boil the water. Add two tablespoons of ground chilies, and then mix well. Add salt. Then add the potatoes, shallots, anchovies, and chop the leeks and add two tablespoons flour. Wait until it boils, and it’s ready to serve.

Cangkuak is believed by the community to be one of the typical Padang Panjang culinary delights that has been maintained for generations.

Cangkuak is believed by the community to be one of the typical Padang Panjang culinary delights that has been maintained for generations.

Originally, only people in the Darek area made cangkuak sambalado. In ancient times, they used to cook rice using a pot and when the rice was cooked, the chili sauce was also ready to be served.

Then the chili sauce spread to other areas in Minang and became popular, especially for those who live in the areas of Tanah Datar, Agam, and Limapuluah Koto.

According to the story, the origin of making cangkuak chili sauce was due to limited food availability at that time. This simple snack often became a provision for farmers in the fields.

The typical Padang Panjang chili sauce itself is different from those in other areas in West Sumatra. Cangkuak in Padang Panjang is not mixed with skin crackers but is only filled with chilies, bada fish (anchovies), green onions, and rice water.

Making cangkuak is quite easy. Serve the cangkuak with a plate of warm rice. It is even more delicious when eaten in cold weather. The spicy sensation keeps your body temperature warm.

–Naura (YES, Indonesia), Virtual Program