Rendang
is a dish which originated from the Minangkabau people of Indonesia. It is one
of the characteristic foods of the Minangkabau culture, and it is served at
ceremonial occasions and to honor guests. Being also popular in Malaysia and
Singapore, rendang is traditionally prepared by the Malay community during
festive occasions. 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 and doesn't contain curry powder.
Rendang
is made from beef (or occasionally chicken, mutton, water buffalo meat or
vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices
for several hours until almost all the liquid is gone, leaving the meat coated
in the spicy condiments. The cooking process transitions from boiling to frying
as the liquid is evaporated. The spices may include ginger, galangal, turmeric
leaf, lemon grass and chillies. The slow cooking process allows the meat to absorb
all the spices and to become tender.
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 honor guests. Wet rendang,
also known as kalio, can be found in Minangkabau restaurants and without
refrigeration it should be consumed within a month.
