Holiday Ayo - Minang people also have their own version of yogurt, which is made using a natural fermentation method, namely amping dadiah. Ampiang dadiah has existed since ancient times. Ampiang dadiah comes from the Minang language, "ampiang" means close together and "dadiah" means thickened milk or fermented milk.

This fermentation process makes buffalo milk have a distinctive sour taste like yogurt. During the fermentation process, the buffalo milk is only put in a bamboo container and then covered with banana leaves or hibiscus leaves.

There are no seeds to help the fermentation process. The curd fermentation process takes 2-3 days.

Source: Kompas.com

To enjoy dadiah, you can combine it with coconut juice or aloe vera, so it's double the benefits too. Dadiah itself is believed to have many benefits, you know.

Some of them are increasing stamina, increasing endurance, and lowering cholesterol levels in the blood.

Buffalo milk which is the raw material for making dadiah is relatively superior to cow's milk. Low cholesterol but high in fat, suitable for friends who are on a program to increase weight.

Protein and minerals contained in the buffalo milk are also known to protect muscle health and prevent osteoporosis. Dadiah that is still in the bamboo can last up to a week if stored in the refrigerator. Dadiah is ready to eat if it has clotted.

Generally, dadiah is enjoyed with ampiang.

Ampiang is glutinous rice that is ground flat. Uniquely, this ampiang flattening process is carried out when the glutinous rice is still hot after being boiled dry. Ampiang in West Sumatra is a home-cooked dish found in Batipuh Baruah, Batipuh District, Tanah Datar Regency. Precisely in the surrounding Jorong Ladang Laweh.

Preparing a serving of ampiang dadiah is quite easy, you know.

You only need to pour approximately three spoons of ampiang into a plate, moisten it with enough hot water, then press to soften it. Once drained, add 2 tablespoons of curd to it. Sprinkle ampiang dadiah with grated coconut. Finally, pour the liquid palm sugar, you can also add shaved ice to make it more stable. The taste of glutinous rice from ampiang blends with slightly sour dadiah, accompanied by the savory grated coconut and the sweetness of palm sugar. Such is the presentation of ampiang dadiah.