The history of rendang

The history of rendang

Rendang is a traditional food originating from West Sumatra and prepared by Minangkabau people. Rendang is commonly made with beef (especially tenderloin) with special sauce containing a high amount of coconut milk. In the past, Minangkabau people prepared rendang in such a way that it has long shelf life and could be stored during long journeys. The long shelf life of rendang is thought to be contributed by the spices used during the cooking process. Nowadays, rendang is known worldwide, but its history and cultural significance are given less attention. In this article, the history and philosophy of rendang as the treasure of Minang people is discussed. To date, it is believed that rendang originated from India because of its similarity to Indian curry. The long cooking process of rendang has its own philosophy about patience, wisdom, and sincerity. Proper choice of beef, spice mix, control of heat, cooking duration, and stirring technique affect the taste of rendang. Traditionally, rendang is served during special occasions and to special people.

In a survey conducted by Cable News Network in 2011 and 2017, rendang was voted as the most delicious food in the world based on readers' choice. Rendang is a traditional dish of West Sumatra with generous amounts of different kinds of spices and ingredients including meat and coconut milk. Usually, the Minang people like to eat beef dishes. Rendang Minang is cooked for 6 to 7 hours at a temperature of 80–95°C. Spices and herbs that are used to make Minangkabau rendang are garlic, onion, red chilies, turmeric, ginger, pepper, lemongrass, galangal, star anise, kaffir lime leaves, bay leaves, turmeric leaves, and asam kandis (Garcinia xanthochymus). The origin of Rendang could be traced back to the Indian merchants, who brought their food to Indonesia which was adapted by Minang people as gulai. Minang people cooked this gulai further to prepare kalio. The cooking process was then continued until it thickened and became rendang.
Minangkabau rendang is characterized by dry texture and strong fragrant aroma due to the slow and long cooking process, which results in dark brownish appearance. Rendang came to West Sumatra in the early second millennium. In the 1900s, immigrants from Indonesia, especially the Minang people, who took a long journey to Malaysia, introduced rendang there; therefore, nowadays rendang is quite popular in Malaysia.
The word rendang originated from the word merandang or randang, which means “slowly” as it takes a long time to complete the cooking process. Philosophically, rendang is a treasured and honored food. Comparing it with everyday dishes, Minangkabau rendang has the highest hierarchy among the others and is commonly referred to as kepalo samba (head of the dishes) in traditional and important events. Originally, the main ingredient of Minangkabau rendang was beef because of its abundance in West Sumatra. However, people could nowadays find rendang with different kinds of meat, including chicken.
So, if you want to try this Rendang, try order from link on other section

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