Rendang is diligently stirred, attended and cooked for hours until the coconut milk has evaporated, turned into coconut oil, and the meat has absorbed the spices.Six types of rendang preparations have also been designated as intangible cultural heritage by the Indonesian Ministry of Education and Culture.There are Dutch archives about Minangkabau that state regular contacts between India and West Sumatra in the early second millennium, thus suggests that north Indian curry was possibly the precursor of rendang.Minangkabau people then cooked this gulai further in order to prepare kalio also known as wet rendang.
This cooking process was then continued until it thickened and became rendang or also known as dry rendang. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants began to trade and migrate to Malacca in the 16th century, Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for a long journey. The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature. Rendang is said to have been invented during this time - when chili from America had arrived in Malay archipelago through Portuguese traders in Portuguese occupied Malacca. Declined by household helps, she insist on buying beef and went to the market herself by becak despite being pregnant at that time. In modern era, Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularised Minangkabau style rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world. They were joined by randang daging (meat rendang), 23 randang kantang (potato rendang), 24 and randang incek kacang, 25 in 2016. Rendang paku (fern rendang) of Dharmasraya, is the most recent addition as of 2018. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. Although some culinary experts describe rendang as a curry, 28 5 12 the dish is usually not considered as such in Indonesia or Malaysia since it is richer and contains less liquid than is normal for curries. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done. Traditional Padang rendang takes hours to cook. Cooking rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil. Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste. The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai Kalio Rendang. The ingredients of gulai, kalio and rendang are almost identical with the exceptions that gulai usually has less red chilli pepper and more turmeric, while rendang has richer spices. If the process continues until the coconut milk is partly evaporated and the meat has started to brown, the dish is called kalio. For a traditional dry rendang, the process continues hours beyond this, until the liquid has all but completely evaporated and the colour turns to a dark brown, almost black colour. Thus not only liquid content but also colour indicate which type of rendang is involved: gulai is light yellow, kalio is brown and rendang is very dark brown. Today, one mostly finds only two simpler categories of rendang: either dry or wet. Although, unlike crispy dendeng balado spicy jerky, rendangs texture is not actually dry, since it is quite moist and rather oily.
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