Rendang or randang is flavored spicy meat dishes which use a mixture of various herbs and spices. The cuisine is generated from heated cooking process repeated with coconut milk. Cooking process takes many hours (usually about four hours) to dry and solid black. At room temperature, rendang can last for weeks. Rendang which is cooked in a shorter time and has not dried coconut milk called kalio, light golden brown.Rendang can be found in Padang Restaurant worldwide. The cuisine is popular among the people of Indonesia and countries in Southeast Asia, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in various ceremonies and special events. Although rendang is a traditional Minangkabau cuisine in general, each region in the Minangkabau have cooking techniques and the use of different herbs.In 2011, rendang dish was named the first rank in the list of the World's 50 Most Delicious Foods (50 delectable dishes World) held by CNN International
Ingredients and cooking methods
Rendang is a dish containing rich spices. In addition to the basic ingredients of meat, rendang using coconut milk (Karambia), and a mixture of various herbs typical of them crushed chili (Lado), lemongrass, galangal, turmeric, ginger, garlic, onion and various spices which are commonly referred to as the cooker . Uniqueness rendang is the use of natural ingredients, which are antiseptic and kills pathogenic bacteria that act as a natural preservative. Garlic, onion, ginger, and ginger are known to have strong antimicrobial activity. Not surprisingly, rendang can be stored one week to four weeks.Original rendang cooking process can spend hours (usually about four hours), because that cook rendang requires time and patience. Pieces of meat cooked with spices and coconut milk in a proper hot fire, stirring gently until absorbed meat coconut milk and spices. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cook rendang should be waited patiently, always carefully inverted so that the coconut milk and spice dries completely absorbed, without scorching or destroy flesh. The cooking process is known in the modern culinary arts with the term 'caramelization'. Because it uses a lot of spices, rendang is known to have a complex and unique flavor.
History
The origins of rendang traced from Sumatra, especially Minangkabau. For Minang community, rendang has existed since then and has become a tradition cuisine served in a variety of custom events and everyday dishes. As traditional cuisine, rendang alleged to have been born since the Minang held its first custom event. Then the art of cooking this region to the region's growing more Malay culture; ranging from Mandailaing, Riau, Jambi, up across the country to Negeri Sembilan which was inhabited nomads Minangkabau origin. That's why rendang is widely known both in Sumatra and the Malay Peninsula.
Andalas University historian, Prof. Dr Gusti Asnan suspect, rendang dish has become widespread since the Minang people began to wander and sailed to Malacca to trade in the early 16th century. "Because the trip across the river and takes a long time, rendang may be the right choice when it as a provision." This is because dry rendang very durable, can be retained for up to months old, so that appropriate provision made in the course of time to wander or commercial.Rendang is also called the classical Malay literature such as The Tale of Amir Hamzah, who proves that rendang is already known in the art of Malay cuisine since the 1550s (mid 16th century).
Birth rendang not escape from the influence of some countries, such as spices from India were obtained through the merchants of Gujarat, India. Because stirring constantly, rendang synonymous with black and does not have gravy.Rendang increasingly renowned and widely spread far beyond its original territory thanks to wander culture Minangkabau people. Minang people who wander in addition to working as an employee or trade, many of them self-employed Padang Restaurant opened in across the nation, and even extends to neighboring countries to Europe and America. This restaurant introduces rendang and other Minangkabau dishes widespread.
Rendang is also the food served on the feast of Eid al-Adha. The number of sacrificial meat makes people of Padang vying cook rendang.
Cultural Meanings
Rendang has a distinguished position in the culture of Minangkabau society. Rendang has its own philosophy for the people of West Sumatra Minangkabau ie deliberation and consensus, which departs from the four basic ingredients that symbolize the unity of Minangkabau society, namely:
- Dagiang (beef), is a symbol of "niniak Mamak" (the leaders of the indigenous tribe)
- Karambia (coconut), is a symbol of "Cadiak Clever" (the Property)
- Lado (chili), is a symbol of "Ulema" spicy, expressly to teach religious laws
- Cookers (spice), is a symbol of the whole society Minangkabau
