Rendang: Popular Indonesian Dish Originating From Minangkabau
This year Eid al-Adha ceremonial reminds me to my co-writing article with my friend, Betha Apriana, an Indonesian who stay in Denmark. We involve together in Community Empowerment Collective Society (Canada) as online volunteer. This reading is about Rendang, a popular Indonesian dish, and just as a fresh stuff for our e-newsletter.Rendang is a popular Indonesian dish originating from the Minangkabau ethnic group in the province of West Sumatera. It is served by the Minang people at ceremonial occasions and to honor guests. Years ago rendang was taken to Malaysia by the Minang people, and has become so popular there Malaysia has claimed it as its own, naming it their national dish. As in Indonesia, Malays prepare rendang for festive occasions.
Muslims traditionally pre-pare rendang for the celebration of Eid al-Adha, a religious festival commemorating Ibrahim’s (Abraham’s) willingness to sacrifice his son, and Eid ul-Fitr, the breaking of the fast of Ramadhan. Rendang is typically made from beef or water buffalo. It is slowly cooked in coconut milk and a variety of spices for several hours until almost all the liquid is gone and a spicy mixture of meat and condiments remains. Chicken, goat, lamb, eel, duck or vegetables like potatoes, jackfruit or cassava may be substituted for the beef. Non-Muslims may use pork. (Editor’s note: There are hundreds of variations on this popular dish.
You might do an internet search for a recipe that is more suited to the ingredients available in your area. You can also check your local Asian market for ingredients not easily found.)
A final note from Betha – “It's really yummy. If you ever happen to encounter an Indonesian restaurant, try to come in and ask whether they have rendang. If they don't you can always en-joy other Indonesian dishes, which are also really tasty!!!"
Do you wonder on its ingredients? Just tell me here
wwleh...weleh...pagi2 dah ada rendang nan nikmat...lapar nih!!!!!
bos, gue lagi buat rendang nich. Masih 5 jam lagi sampai kering. Maklum dapat daging kurban. he...he...he...
hmm..masaknya jangan buru-buru ya, nanti gak enak. Trus enaknya pakai bahan bakar kayu, bukan kompor dengan api yang sedang2 saja. Itu kata nenek saya he he he. Satu lagi, kalau memanaskan ulang, tuangkan santan murni secukupnya. Pasti rasanya makin enak. Jangan makan rendang sering-sering karena this is high cholesterol cuisine
Ya...Rendang! Perut ambo jadi laper and pusyiang nih! Succes4U
rapi sering nyangkut gigi jadi ada juga ga enaknya,he4x
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