Rendang

Rendang

Authentic Padang rendang is dark in color and rather dry, served with ketupat
Origin
Alternativename(s)	Randang (Minangkabau dialect)
Place of origin	Indonesia
Region or state	Minangkabau, West Sumatra
Details
Course	Main course
Serving temperature	Hot or room temperature
Mainingredient(s)	Meat (beef, lamb or goat), coconut milk, chili, ginger, galangal, turmeric, lemon grass, garlic, shallot, chilli pepper
Variations	Chicken rendang, Itiak (duck) rendang, liver 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. Also popular inMalaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Culinary experts often describe rendang as: 'West Sumatra caramelized beef curry'. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a 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' list

Composition and cooking method

Rendang is rich in spices. Along with the main meat 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 calledpemasak 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.

Traditional Padang rendang takes hours to cook (usually four hours). Cooking rendang is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature 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. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without burning or ruining the meat — well until all the liquids have evaporated. 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 barbecued in bamboo tubes), accompanied with vegetable side dishes such as boiledcassava leaf, cubadak (young jackfruit gulai), cabbage gulai, and lado (red or green chilli pepper sambal).

From Wikipedia, the free encyclopedia