Bismillahir rahmanir Rahim..
Rendang or randang in Minangkabau (Jawi: رندڠ) is a meat-based Minangkabau dish originating from West Sumatra, Indonesia. This dish is produced from a low temperature cooking process for a long time using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that remains are pieces of dark black meat and bran. At room temperature, rendang can last for weeks. Rendang that is cooked for a shorter time and the coconut milk has not dried out is called kalio, which has a light golden brown color.
Rendang can be found in Padang restaurants all over the world. This dish is popular in Indonesia and other Southeast Asian countries, such as Malaysia, Singapore, Brunei, the Philippines and Thailand. In its native region, Minangkabau, rendang is served at various traditional ceremonies and special events. Although rendang is a traditional Minangkabau dish, cooking techniques and the choice and use of rendang spices vary by region.
In 2011, rendang was named the dish that ranked first on CNN International's World's 50 Most Delicious Foods list.[1] In 2018, rendang was officially designated as one of Indonesia's five national dishes.[2]
Rendang seasoning is processed by fusion (mixing) with other foods such as spaghetti, noodles, burgers, and even sushi.[6]
(wikipedia.or.id)
Minang typical Rendang recipe:
1 kg beef
3 coconuts take the coconut milk
(so 1.5 liters of coconut milk)
Gongseng Coconut 3 tbsp
2 tbsp meat powder*
Softened seasoning :
1/4 kg red / curly chilies
50 grams of green cayenne pepper
150 grams of red onion
100 grams of garlic
100 grams of ginger
175 grams galangal
Leaf spices:
3 bay leaves
4 kaffir lime leaves
1-2 turmeric leaves
2 stalks lemongrass
*Meat seasoning:
2 teaspoons coriander
1 nutmeg
8 cloves
3 Lawang flowers
5 cardamom grains
1/2 tsp anise
1 tsp cumin
5 cm cinnamon
1 tsp white peppercorns
1/2 tsp black peppercorns (optional)
(all these spices are roasted then pureed)
This rendang cooking spice is also widely sold in the market.
Salt to taste
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