The origin of rendang traced from
Sumatera, especially Minangkabau. For Minang community, rendang has existed
since ago and has become cuisine tradition who served in a variety of custom
events and the daily dish. As tradition cuisine, rendang is suspected have been
born since the Minang deploying custom events first. Then the art of cooking
this region to region’s evolving cultured other wither ; star of Mandailing,
Riau, Jambi, up across the country to there are nine countries which was
inhabited nomads origin Minangkabau. That’s why rendang widely known good in
Sumatera, and peninsula malaya.
Ingredients and How to cook
Rendang is cuisine which contains rich
spices. In addition to the basic ingredients of meat rendang use coconut milk, and
mixtures from various distinctive flavor which mashed among chili, lemongrass,
galangal, turmeric, ginger, garlic, red onion, and various other spices which
is usually referred to as the cooker.
Uniqueness rendang is the use of natural
ingredients, which is antiseptic and kill bacteria pathogens thus act as a
natural preservative. Garlic, red onion, ginger, and galangal, known to have
activity strong antimicrobial. No wonder if rendang can be stored single up to
four weeks.
Original rendang cooking process can
spend countless hours (usually about four hours ), because that cook rendang
takes and patience. Pieces of meat cooked with spices and coconut milk in a hot
fire right, stirred slowly until coconut milk and seasoning meat absorbed.
After boiling, the fire was diminished and continue stirring until milk
thickens and becomes dry. Cook rendang be patient and patient unattended,always
with caution inverted behind in order to dry coconut milk and absorbed perfect
seasoning, without singe or destory meat. This cooking process known in modern
culinary arts by the term “ caramelization “ . because use many types of
seasoning, rendang is known to have flavors which complex and unique.
