Rendang

Rendang

Authentic Minangkabau Rendang is dark in colour and rather dry, served with ketupat
Alternative names	Randang (Minangkabau dialect)
Course	Main course
Place of origin	Indonesia
Region or state	West Sumatra
Serving temperature	Hot or room temperature
Main ingredients	Meat (beef, lamb or goat), coconut milk, chilli, ginger, galangal, turmeric, lemongrass, garlic, shallot
Variations	Chicken rendang, itik (duck) rendang, liver rendang, spleen rendang

Rendang is a spicy meat 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. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as "West Sumatran caramelised beef curry". In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list.

The cooking technique flourished because of its role in preserving meat in a tropical climate. Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: karambia) and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis, and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger, and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.

Traditionally the term rendang in Minangkabau language does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done. Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the 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 become tender. To cook the meat until tender with almost all the liquid evaporated requires great care, if the meat is not to be burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.