Rendang, the meat dish of Minangkabau

Rendang is the typical cuisine of Minangkabau, an ethnic in Indonesia located in West Sumatra. In Indonesia, Rendang can be found throughout Padang Restaurant that exist in almost every town. And it's a cuisine that's favored by all levels of society, including myself and my wife (we often make it a dinner menu with a buy at our favorite padang restaurant)

Rendang

It is a spicy meat dishes which use a mixture of various herbs and spices. The cuisine is generated from heated cooking process repeatedly with coconut milk (for maximum results can be up to four hours) until the meat becomes dry and black color. Rendang which cooked in a shorter time and has not dried coconut milk called Kalio, with a light golden brown color.

Kalio

If cooked properly and stored at room temperature, dry Rendang can last for weeks (about four weeks), because the natural ingredients have antiseptic properties and kills bacteria pathogenic bacteria and became a natural preservative, and some other materials have strong antimicrobial activity. 

In West Sumatra, it's traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and religious event such as Eid Fitri and Eid Qurban.

In 2011, Rendang was crowned as first rank dish in the list of World's 50 Most Delicious Foods (50 World yummiest dishes) held by CNN International.

Rendang is divided into two types, dry rendang (true rendang) and wet rendang (Kalio). Rendang can actually be made from a variety of meat and other ingredients, such as chicken, duck, beef liver, tuna and others.  But beef is most often used.

 

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