Young folks nowadays really like modern yogurt without realize that we already had this ancient science, and mixed by culture hundreds years ago.
Dadiah is fermented milk of Minangnese, they made it by pouring the fresh raw unheatted buffalo milk into bamboo tube then caped by banana leaves and then allowing it ferment at room temperature in all night long or two days.
Buffalo milk naturally already contains lactic acid bacteria L. plantarum and E. faecium. The bacteria that have a strong effect against bacterial contaminants or disease-causing bacteria that may be present during processing into curds. The older generation in West Sumatra believe curds provide positive benefits for health.
Minangnese used to eat it as breakfast. The mix it with ‘ampiang’ or glutinous rice krispies and they add palm sugar on it. Or people used to eat it as side dish, they mix it with ‘sambal’ or chili paste. I cant say much about the taste, because i never had of it before, i think i saw it somewhere when i was kid, only my mom and my grandmother in my family ever eaten it, and you only find it in West Sumatra, other than that i never go back there for long time. But i think Dadiah is unique culinary culture that i want to taste someday.
I would say as Indonesian we should more explore about our culture because its a never end journey. Every time we open the door we always find something new, literally not new- ancient, but for us its new. We shouldnt forget where we’re actually belong.
If you’re wondering The Exotic of Indonesia, please check http://www.youtube.com/watch?v=E-B2AUxiqY4 and for scenery of West Sumatra http://www.youtube.com/watch?v=sYFuLTdsmm4&NR=1&feature=endscreen these videos are Amazing, AMAZING!! THEY ARE AMAZING!!!
If you want to now more about Minangnese Culinary Culture, like Lamang , Salalauak, or so many things, please comment down below. I’d like to read it. Or if you were Indonesian and like those food, please comment down below too. Thank you for stopping by. 😀