In 2011 CNN International viewers voted Beef Rendang the Top among “The World’s 50 Most Delicious Foods”
A culinary presentation unique to the Minangkabau ethnic group of West Sumatera, RENDANG
is a spicy Indonesian beef dish originally prepared for special festive
occasions. Today, however, its popularity has spread across the country
and can easily be found in any Padang Restaurant all throughout Indonesia.
Rendang has also become a favorite
dish in neighbouring Malaysia and Singapore, Brunei, the Southern
Philippines, Southern Thailand, and even as far as Australia, Europe and
the United States.
Although some consider Rendang to be a
curry, and others a stew, real, authentic Rendang is nothing like
either of the above. If you have not yet had the pleasure, the complex
flavours of Rendang could only be described as a tender, savoury, dry
beef stew, layered in the rich spices of lemongrass and ginger, with a
burst of chilli and immersed in creamy coconut milk.Ultimately though,
you’ll have to taste it for yourself.
In the Minangkabau tradition, Rendang
was served to honoured guests, and on ceremonial occasions such as
births, weddings, Al Quran recitals, and much more. In the Minangkabau
culture, Rendang also has spiritual connotations since the four main
ingredients symbolize each essential part of Minangkabau society. Meat,
as the elders and nobles. Coconut as the teachers, poets and writers.
Chilli as the religious leaders. The hotness representing the strictness
of religious law. And the spices as everyone else.
In the days before refrigeration, when
wealthy Minangkabau farmers slaughtered a cow for a feast, it was often
made into Rendang. Garlic, ginger and shallots, some of the main spices
used in in the dish, are known to have strong anti-microbial properties
and therefore serve as preservatives. If cooked properly, the rich
spices and low moisture of the dish will ensure that the meat will stay
good for up to four weeks, despite the country’s tropical heat. And yet
another point that must be mentioned – the taste only improves with
time.
For the culinarians out there, itching
to give this dish a try, bear in mind that it’s not your everyday beef
stew that can be cooked up in a few moments. Au contraire,
concocting this explosively flavourful dish demands a great deal of
patience, several cooking techniques, and the better part of four hours.
First, an assortment of aromatic
spices are ground into a thick paste, which is then fried to bring out
the flavours. Next, the meat is slowly cooked in coconut milk and the
spices on very low heat, allowing the meat to tenderize and absorb the
seasonings. As the liquid slowly evaporates, the cooking process is
changed from a boil to a fry in the oil released by the meat during the
boiling stage. The meat must be carefully stirred and monitored, so as
not to be burnt or ruined until all the liquid and spices are absorbed
perfectly. This technique is known as caramelizing, but using coconut
milk in the place of sugar. This creates an extraordinarily flavoured
coating around each piece of beef, giving it a delicious and
unparalleled taste.
Rendang is usually served with steamed rice, boiled cassava leaves, young jackfruit and sambal.
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