Rendang is a dish which originated from the Minangkabau ethnic group, and is now commonly served across the country. It is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions esspecially in Eid Fitri or Hari Raya Puasa.
Rendang is made from beef such as chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava and are slowly cooked in coconut milk, spices and kerisik for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.
There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. Rendang is often served with rice, ketupat and lemang.
I dedicated this blog to my mother, Raimah bte Wan. You have been a very wonderful mom and love you very much. I’ll do my best in my studies and get a better job so I can help you mom.. and congratulation for the promation to head mistres of Sekolah Agama Sri Tanjung. You have teach many student to their success.. May Allah grant you healthy life and strength to taught the new generation about religious education.. “You are the best mom!!!”.. thanks for the rendang that you have made for us.. I LOVE YOU…
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