Rendang
Rendang indonesian meat dishes | Minangkabau traditional cuisine originating from West Sumatra Rendang or randang (Jawi) is a native Indonesian meat dish originating from Minangkabau. This dish is produced from a long low temperature cooking process using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that's left are chunks of jet black meat and bran. At room temperature, rendang can last for weeks. The rendang which is cooked in a shorter time and the coconut milk is not yet called kalio, is bright brown in color. Rendang can be found in Padang Restaurants around 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 area, 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 seasoning v...
