BEEF RENDANG
Beef Rendang is a definitive , quintessential Malay dish with origins in Sumatra Indonesia , one of the characteristic foods of Minangkabau culture, served at ceremonial occasions and to honour guests . It is commonly found in Nasi Padang stalls and Indonesian and Peranakan restaurans and is so popular that there is even a rendang burger version at some fast food restaurants .
Similar to curry, Rendang is traditionally made from beef, slowly simmered with coconut milk and spices till the meat is tender and the gravy has been absorbed. Other meats that can be frequently prepared as Rendang include chicken and lamb. Lemongrass, galangal, garlic, turmeric, ginger and chillies are some of the spices that are used, pounded into a Rempah (spice mixture) which is then used to coat the beef. Coconut milk is then added and it is left to stew for a few hours till almost boiled dry. 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. Chicken Rendang also contains tamarind and is usually not cooked for as long as Beef Rendang . Many people believe that it tastes even better if left overnight. The finished product has a full coconut flavour plus a fantastic blend of spices that is sweet, slightly sour, slightly hot with just the right amount of salt. When well-made, this is a very rich dish and goes well with steamed white rice or Ketupat (compressed rice cake).
Originally served during ceremonial occasions such as Hari Raya Aidilfitri, or to honour guests, Rendang is now eaten all year round. It is rare to find Rendang on its own, as it is often eaten with a variety of dishes in Nasi Padang. These dishes include Ikan Bakar (barbequed fish), Ayam Goreng (fried chicken) and Sayur Lodeh (vegetable curry), together with rice, Ketupat (compressed rice cake) or Lemang (glutinous rice roasted in bamboo sticks).
There are two kinds of Rendang: dry and wet. Dried Rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet Rendang, also known as kalio, without refrigeration, it should be consumed within a month.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Similar to curry, Rendang is traditionally made from beef, slowly simmered with coconut milk and spices till the meat is tender and the gravy has been absorbed. Other meats that can be frequently prepared as Rendang include chicken and lamb. Lemongrass, galangal, garlic, turmeric, ginger and chillies are some of the spices that are used, pounded into a Rempah (spice mixture) which is then used to coat the beef. Coconut milk is then added and it is left to stew for a few hours till almost boiled dry. 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. Chicken Rendang also contains tamarind and is usually not cooked for as long as Beef Rendang . Many people believe that it tastes even better if left overnight. The finished product has a full coconut flavour plus a fantastic blend of spices that is sweet, slightly sour, slightly hot with just the right amount of salt. When well-made, this is a very rich dish and goes well with steamed white rice or Ketupat (compressed rice cake).
Originally served during ceremonial occasions such as Hari Raya Aidilfitri, or to honour guests, Rendang is now eaten all year round. It is rare to find Rendang on its own, as it is often eaten with a variety of dishes in Nasi Padang. These dishes include Ikan Bakar (barbequed fish), Ayam Goreng (fried chicken) and Sayur Lodeh (vegetable curry), together with rice, Ketupat (compressed rice cake) or Lemang (glutinous rice roasted in bamboo sticks).
There are two kinds of Rendang: dry and wet. Dried Rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet Rendang, also known as kalio, without refrigeration, it should be consumed within a month.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs