Ruku-Ruku Leaves: A Signature Spice of Minang Cuisine

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TEMPO.CO, Jakarta - Minang cuisine is well-known in Indonesia, but many people don't realize how rich its flavors are. The dishes are influenced by the region's originality. From Lintau, Bukittinggi to Palembang, each Padang restaurant carries a unique identity and a distinctive blend of spices, shaping the diverse flavors of Minang cuisine, all equally authentic.

Hanafi Kurniawan, Director of Makciak Signature, explains that the difference between authentic and modified Minang cuisine lies in the spices. For example, at Makciak, they differentiate between Makciak and Makciak Signature. Unlike Makciak Signature, which offers only popular dishes, the food at Makciak Signature is richer in spices and has a more varied menu.

Hanafi explains that the Signature branch is designed to offer richer, more authentic spice flavors. Authentic Minang cuisine features a higher spice content and richer flavors. Some of the leaves must be sourced directly from West Sumatra. "One of them is ruku-ruku, which is not found in Jakarta," he said during an interview on Saturday, November 29, 2025.

What is Ruku-ruku Leaf?

Ruku-ruku leaf is used in various typical Minang curries, from chicken curry to beef tendon curry and minced meat curry. In other branches of Makciak, this spice is not used because it is difficult to find in Jakarta. "Ruku-ruku is used in all curries. Only the signature restaurant uses it, not the regular one," said Hanafi.

Ruku-ruku leaves thrive in Sumatra when grown in moist, nutrient-rich soil with sufficient sunlight. In the wild, this plant is often found in tropical forests, along riverbanks, and even in home gardens. Its leaves range in color from green to brownish-green. They have a strong, distinctive aroma with a hint of spiciness. The elongated leaf blades have a blunt to rounded base, with veined leafbones. Ruku-ruku is an essential kitchen spice in Padang cuisine, especially in curries and sour tamarind fish dishes, due to its ability to reduce fishy odors and enhance dish flavor.

In addition to ruku-ruku leaves, Makciak Signature uses fresh spices such as ginger, turmeric, galangal, shallots, garlic, and kaffir lime leaves. However, the authentic impression only arises when ruku-ruku is added, giving a distinctive aroma found only in curries in West Sumatra.

Identity of Padang Restaurants

Each Padang restaurant has its own unique flavor identity. Although they offer similar menus, places like Pagi Sore, Simpang Raya, and small Padang restaurants in Jakarta actually originate from different regions in West Sumatra.

"RM (restaurant) Sederhana is from Lintau, Tanah Datar. Pagi Sore's owner is from Padang but grew up in Palembang. Simpang Raya is from Bukittinggi. Different regencies, different spices," he explained.

Therefore, despite offering similar menus, each Padang restaurant has a distinctive flavor influenced by the blend of spices and culinary traditions of its owner's origin. Some prefer strong flavors, while others choose a lighter taste. Fans of Minang cuisine are usually selected based on family traditions or the flavors they have known since childhood.