Indonesian FoodRendang

Rendang

Rendang is often served with steamed rice, ketupat (a compressed rice cake), or lemang (glutinous rice barbecued 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).

The early process of cooking rendang, the coconut milk is still abundant Mid process of rendang cooking, coconut milk start to evaporate and

become oily   Rendang almost ready, coconut milk almost evaporated completely and

the meat darkened   Rendang ready to serve   Nasi rames rendang served with steamed rice, cabbage gulai, green

sambal, and gulai sauce

Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, 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 commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southernThailand.

Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.

Rendang

Composition and cooking method The cooking technique flourished because of its role

in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the mainmeat ingredient, rendang uses coconut milk (Minangkabau: karambia) and a paste of mixed ground spices, which includes ginger, galangal,turmeric leaves, lemon grass, garlic, shallot, chillies 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

Rendang

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 absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender.To cook the meat until tender, with almost all liquids evaporated, requires great care, if the meat is not to burn or be spoiled. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

Rendang

Cultural significance 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

The meat (dagiang) symbolizes the Niniak Mamak, the traditional clan leaders, such as the datuk, the nobles, royalty and revered elders.

The coconut milk (karambia) symbolizes the Cadiak Pandai, intellectuals, teachers, poets and writers.

The chili (lado) symbolizes the Alim Ulama, clerics, ulama and religious leaders. The hotness of the chili symbolizes sharia.

The spice mixture (pemasak) symbolizes the rest of Minangkabau society.

Rendang

Variations Rendang daging: meat rendang. The most common rendang is made from beef, but

may also be from water buffalo, goat, mutton or lamb, specialty of Minangkabau Rendang ayam: chicken rendang, specialty of Minangkabau Rendang belut: eel rendang, specialty of Minangkabau Rendang cubadak: jackfruit rendang, specialty of Payakumbuh Rendang hati: cattle liver rendang, specialty of Minangkabau Rendang itiak or Rendang bebek: duck rendang, specialty of Bukittinggi Rendang jo kantang: beef rendang with baby potatoes, specialty of Kapau Rendang lokan: marsh clam rendang, specialty of coastal regions of Minangkabau

(e.g. Pariaman, Painan, and Pesisir Selatan) Rendang tahu: tofu rendang, specialty of Minangkabau Rendang talua or Rendang telur: eggs rendang, specialty of Payakumbuh Rendang tempe: tempe rendang, specialty of Minangkabau Rendang tongkol: mackerel tuna rendang, specialty of coastal regions of

Minangkabau Rendang paru: cattle lung rendang, specialty of Payakumbuh Rendang suir: shredded beef/poultry meat rendang, specialty of Payakumbuh Rendang jantung pisang: banana blossom rendang, specialty of Minangkabau