Indonesia
Photo: Midori, CC BY 3.0, croppedRendang
/rənˈdaŋ/ren-DAHNG
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- When
- Lunch & dinnerFestive
- Taste
- SpicyRich
- Made with
- Beef
History
Rendang belongs to the Minangkabau people of West Sumatra. Beef is cooked slowly in coconut milk with chilli, lemongrass, galangal, turmeric leaves and ginger, for hours, until the liquid is gone and the meat fries in its own spiced oil and turns almost black. Cooked this way it kept for weeks without refrigeration, which suited the Minang custom of merantau, young men leaving home to travel and trade. The dish has deep ceremonial meaning, served at weddings and festivals. Minang restaurants, called nasi Padang, carried it across Indonesia and Malaysia, and it is one of Indonesia's five official national dishes.
Sources
