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 by 35,000 people held by CNN International chose rendang as the number one dish of their ‘World's 50 Most Delicious Foods (Readers' Pick)’ list.

Composition and cooking method

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, which includes ginger, galangal, turmeric leaves, lemongrass, garlic, shallot, chilli 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.