Rendang (Slow-Cook Spicy Beef)

     Rendang is a spicy meat dish which originated from indonesia, especially the ethnic group of Minangkabau people, 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. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr).

      Although culinary experts often describe rendang as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. 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.

 

 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 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 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 become tender and absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from not getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

      Rendang is often served with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak (young jackfruit gulai), cabbage gulai and lado (red or green chilli pepper sambal).

- The early process of cooking rendang, the coconut milk is still abundant

 

- Mid process of rendang cooking, the coconut milk starts to evaporate and become oily

 



- Rendang almost ready, coconut milk almost evaporated completely and the meat darkened

  



- Rendang ready to serve

 

- Rendang served with nasi rames (steamed rice, cabbage gulai, green sambal and gulai sauce)

 

Cultural significance

Rendang is a dish delivered to elders during traditional Minangkabau ceremonies.

      Rendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders. It has been claimed that the four main ingredients represent Minangkabau society as a whole:

1. The meat (dagiang) symbolises the Niniak Mamak, the traditional clan leaders such as the datuk, the nobles, royalty and revered elders.
2. The coconut milk (karambia) symbolises the Cadiak Pandai, intellectuals, teachers, poets and writers.
3. The chilli (lado) symbolises the Alim Ulama, clerics, ulama and religious leaders. The hotness of the chilli symbolises Sharia.
4. The spice mixture (pemasak) symbolises the rest of Minangkabau society.

In Minangkabau tradition, rendang is a requisite dish for special occasions in traditional Minang ceremonies, from birth ceremonies to circumcision, marriage, Qur'an recitals, and religious festivals such as Eid al-Fitr and Eid al-Adha.

History

Padang restaurants found across the region have increased the popularity of rendang

      Rendang originates from the Sumatran Minangkabau region. One of the earliest written records of rendang is from the early 16th century literary work, Hikayat Amir Hamzah. The making of rendang spreads from Minangkabau region to Mandailing, Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions.


      The popularity of rendang has spread widely from its original domain because of the merantau (migrating) culture of Minangkabau people. Overseas Minangkabau leave their home town to start a career in other Indonesian cities as well as neighbouring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularised rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world.

      Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants and migrant workers began to trade and migrate to Malacca in the 16th century, "Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for long journey." The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature.

Variations

Beef liver rendang

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava). Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.

      The original Indonesian-Minangkabau rendang has two categories, rendang darek and rendang pesisir. Rendang darek (‘land rendang’) is an umbrella term for dishes from old regions in mountainous areas of Minangkabau such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang and Bukittinggi. It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places. Rendang pesisir (‘coastal rendang’) is from the coastal regions of Minangkabau such as Pariaman, Padang, Painan and Pasaman. Rendang pesisir mainly consists of seafood, although it is not unusual for them to incorporate beef or water buffalo meat in their rendang.
Indonesian Rendang variations^:

1. Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, speciality of Padang.
2. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.
3. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
4. Rendang cubadak (rendang nangka): jackfruit rendang, speciality of Payakumbuh.
5. Rendang hati: cow liver rendang, speciality of Minangkabau.
6. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi.
7. Rendang jamur: mushroom rendang
8. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.
9. Rendang jariang (rendang jengkol): jengkol rendang, speciality of Bukittinggi.
10. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
11. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.
12. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
13. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.
14. Rendang runtiah (rendang suir): shredded beef or poultry rendang, speciality of Payakumbuh.
15. Rendang tahu: tofu rendang, speciality of Minangkabau.
16. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.
17. Rendang tempe: tempe rendang, speciality of Minangkabau.
18. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions.

Source: https://en.wikipedia.org/wiki/Rendang