![]() Beef rendang has its own varieties such as rendang paru, rendang limpa, and rendang babat. The other kinds of rendang are made with chicken, fish, egg, squid, and shrimp. Beef rendang is the best-known variety of rendang and can be found easily. Nowadays, rendang is not only served at custom events but is a part of everyday meals. Yes, Minang people usually carry rendang as a go-to packed meal because of its durability. Many Minang people migrated as a result, they introduced their local food to new people and new places. People in Minangkabau believe that cooking rendang teaches three important values: patience, discretion, and perseverance. They used to preserve meat in a conventional way, without using chemicals. The tradition of preserving meat has been followed by the people of Minangkabau for a long time. In Rendang Traveler: Minyangkap Bertuahnya Rendang Minang (2012), written by Reno Adam Suri, rendang was referred to as " Kepalo Samba" or the head of the dishes at Minangkabau traditional events. In the past, Rendang was considered a sacred dish. Originally, Rendang was made out of buffalo meat and was only served on special occasions or traditional ceremonies. On 9 April 2018, Indonesia’s Ministry of Tourism chose rendang as a national dish, along with soto, nasi goreng, sate, and gado-gado. And that is why, on 14th April 2021, CNN highlighted Rendang as the 11th spot in their list of World’s 50 Best Foods. The complex cooking process gives rendang a very unique and delicious taste. ![]() It's basically a philosophical term that refers to a special process, which makes beef tender, dry, and flavorful. Rendang is not actually a name for a dish. History of Rendang and Its Philosophical Meaning Planning to have a West-Sumatran dish for today's meal? Spoil your tummy with some rendang and rice.
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