Place of origin: Minangkabau Land - West Sumatra
Source: Filmawati, a friend as well as ex Colleague
Rendang is a 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 in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive
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 Malay classical literacture, rendang is mentioned in Hikayat Amir
Hamzah.(from year 1550).
Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy 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. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang. There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. (Source: Wikipedia) Anyway before I forget....thx and credits goes to Filma, my friend as well as ex colleague who taught me first how to cook rendang properly ;-)
yeyen from says:
nyoba dulu nc kyaknya wenax mb
Djoko from Berlin says: