Rendang

What is Rendang? Rendang or randang is spicy flavor of meat dishes which use a mixture of various herbs and spices. The cuisine is generated from the 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 cooked in a shorter period of time and coconut milk called kalio not dry, light golden brown.

Rendang can be found in Padang Restaurant across the globe. The cuisine is popular among the people of Indonesia and other 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. Though rendang is a Minangkabau traditional cuisine in general, each region in the Minangkabau have cooking techniques and the use of different herbs.

The origin of rendang traced from Sumatra, especially Minangkabau. For the people of Minang rendang already existed long ago and has become a tradition cuisine served in a variety of traditional events and everyday dishes. As traditional cuisine, rendang thought to have been born since the first indigenous Minang held. Then the art of cooking has grown into the region's Malay culture other region; ranging from Mandailing, Riau, Jambi, to the country side in Negeri Sembilan nomads who inhabited Minangkabau origin. That's why rendang widely recognized both in Sumatra and Peninsular Malaya.k and use different condiments.

In 2011, rendang dish was named the first rank in the list of World's 50 Most Delicious Foods (50 dishes are the yummiest World) held by CNN International.

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