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Indonesian Rendang

Indonesian Rendang

Rendang originated in Indonesia from the Minangkabau. The Minangkabau people hold a reputation as skilful traders who frequently travel to regions across the Indonesian archipelago. Dry rendang became a staple that kept well, and so merchants on their travels would bring it along with them, spreading the dish far and wide across the region.

It is traditionally made with beef but it can also be made with chicken, lamb, duck or vegetables, and is prepared by slow cooking in coconut milk.

Rendang contains four basic ingredients, each with its own symbolic significance. The meat symbolises revered leaders, the 'meat' of the community; coconut symbolises teachers who enrich a society; the heat of the chilli is a symbol of the religious leaders; finally, there are the spices, which symbolise the rest of society.

Popular in Malaysia, Singapore, Brunei, the Philippines and Thailand, in addition to Indonesia, rendang hailed in at 11 in the "World's 50 Most Delicious Foods" list by a CNN International poll in September 2011. Beating donuts (14) and chocolate (25).

A mix of rich, cultural heritage and famous tropical spices has created the legendary, dish of rendang.


For more ideas with Rendang:

AHG Chicken Rengdang Samosa

AHG Spiced Beef Stir-fry

 


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