FOOD : RENDANG

Rendang

Authentic Minangkabau rendang is dark in colour, served with ketupat
Alternative names	Randang (Minangkabau dialect)
Course	Main course
Place of origin	Indonesia
Region or state	West Sumatra,[1] Indonesia
Associated national cuisine	Indonesia
Created by	Minangkabau people
Serving temperature	Hot or room temperature
Main ingredients	Meat (beef, lamb or goat), coconut milk, chilli, ginger, galangal, turmeric, lemongrass, garlic, shallot
Variations	Chicken rendang, duck rendang, liver rendang, spleen rendang
Cookbook: Rendang    Media: Rendang

Rendang is a Southeast Asian spicy meat dish, which originated in Indonesia, especially the ethnic group of Minangkabau people,and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr).

Although culinary experts often describe rendang as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list.In 2018, rendang is officially recognised as one of 5 national dishes of Indonesia.

Composition and cooking method

The cooking technique flourished because of its role in preserving meat in a tropical climate. Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat.

Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.

Traditionally the term rendang does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done. Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from not getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

Rendang is often served with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).

Cultural significance

Rendang is a dish delivered to elders during traditional Minangkabauceremonies.

Rendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders.It has been claimed that the four main ingredients represent Minangkabau society as a whole:

1. The meat (dagiang) symbolises the Niniak Mamak, the traditional clan leaders such as the datuk, the nobles, royalty and revered elders.
2. The coconut milk (karambia) symbolises the Cadiak Pandai, intellectuals, teachers, poets and writers.
3. The chilli (lado) symbolises the Alim Ulama, clerics, ulama and religious leaders. The hotness of the chilli symbolises Sharia.
4. The spice mixture (pemasak) symbolises the rest of Minangkabau society.

In Minangkabau tradition, rendang is a requisite dish for special occasions in traditional Minang ceremonies, from birth ceremonies to circumcision, marriage, Qur'an recitals, and religious festivals such as Eid al-Fitr and Eid al-Adha.

Rendang is so tasty food. You must try it !