mh..What is rendang that we know??
Rendang is one of favourite culinary in Padang (West Sumatera). Rendang made from cow meat simmered in spices and coconut milk. You’ll find rendang in Padang restaurants or food stall. There are two kind of rendang, dry rendang and kalio (wet rendang). The cooking process of dry rendang was longer than wet rendang.
The characteristic of wet rendang are its souce more liquid and its color is yellow-brown, not yet brown-black like dry rendang. Rendang have unique characteristic, its taste deliciously oily and salty, sweet, and hot which balanced, and spicier.There are no cooking standard or standard recipes of rendang, so the taste can be differ among food stall or restaurants. The variants of taste depend on condiment and spices which used. Commonly, spices used in rendang recipes are red chili, red onion, garlic, galangal, ginger, turmeric, turmeric leaves, bay leaves, lemongrass, candlenuts, salt, sugar and kandis sour fruit. If you can not mixed spices above, you can buy instant rendang spices in supermarkets. (source.padangbaycity.com)
Did you know..according to padangbaycity.com, Rendang is the philosophy culinary of Minang kabau.
Meat rendang traditional cuisine is typical of West Sumatra (Minangkabau). Ethnic this very tune in all the community, both in and abroad. Rendang daging materials created with the main beef, coconut and spice mixture some typical Indonesia. To produce meat rendang needed at least a good chili (lado), ginger, Serai, cook onion and various spices.
Cultural communities in West Sumatra rendang is not only a favorite food, but also has a value of philosophy itself. Rendang represent nature Minangkabau society and culture that is consensus, with the 4 elements represented by the rendang.
Coconut (Karambia), which reflects the cadiak clever and intellectual,
Cabe (lado), which reflects the learned scholars who are spicy, firm in the faith,
Utensils (pamasak), which reflects the whole society Minangkabau.
My oldest sister is a great one when she cook rendang, no doubt of that. She live in Bukitinggi right now in our small village called Sungai Puar, the place were my parents comes from. And I often give taste my friends rendang that she made when i was in college and she sent by Tiki. Only takes 2 days to sent from bukittinggi to jakarta. Its really originally taste, becouse Its originally made from the real ingridients. Note: no additional things at all, only the natural spices when she cooked. and you know what..the special ingridients of food made from village is qualified more than city made. Example the cow, its growth naturally in vilagge than cow from town, without any polution environment, no doubt it will influences the texture of meat, better and healtier. I am offering you if you interesting to give a try to my sisters's rendang, you just only pay for Rp 150.000,- for 1 kg meat (not include delivery tax of course). I suggest only dry rendang able to offer becouse its long lasting :) For you who far from parents, far away from homy cooked..dont have much time to cooked..then you worthed to take this chance. You can offering by fill in the comment site. So the main thing in here that I am offering you the originality of Rendang from Bukittinggi. dare to try...?Ayooo..ga kan nyesel... :D
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