kehadab

Kehadab is a traditional Indonesian dish originating from the Minangkabau ethnic group, primarily found in the province of West Sumatra. The name "kehadab" translates to "to be mixed" or "to be blended," reflecting the dish's preparation method. It is a popular street food and is often served as a side dish or snack.

The main ingredients of kehadab include rice flour, coconut milk, and various spices such as turmeric, pandan leaves, and salt. The rice flour is mixed with water to form a dough, which is then kneaded and shaped into small, round balls. These balls are boiled in coconut milk until they become soft and translucent. The cooked balls are then mixed with the remaining coconut milk, along with the spices, to create a smooth, creamy sauce.

Kehadab is typically served chilled and is often accompanied by other dishes such as rendang, opor ayam, or other Minangkabau dishes. It is a versatile dish that can be enjoyed at any time of the day, making it a staple in Indonesian cuisine. The dish's unique texture and flavor profile have made it a favorite among locals and tourists alike.