Sabtu, 28 Maret 2015

History Rendang Dish

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.

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