Rendang is one of the dishes that’s traditionally served among the Malay community during Hari Raya Aidilfitri, Hari Raya Aidiladha and any important celebration. Culinary experts often describe rendang as a curry. However, rendang is more than that. It is rich with mixed ground spice like turmeric leaves, galangal, ginger, garlic, lemongrass, chillies, shallots and other spices that enhance the taste of rendang.
In fact, some spices like shallots, ginger, garlic and galangal contain antimicrobial properties that can act as organic natural preservatives. That’s why dry rendang can last for more than three weeks if it’s cooked properly.
How to Make a Perfect Rendang?
A unique cooking method is used for cooking rendang. It should be prepared while continuously churning the ingredient in the pot using low heat until all the moisture evaporates. It may take hours to cook the perfect and long-lasting rendang. It requires patience since it is very time-consuming and involves pounding and grinding the ingredients.
People can choose to serve chicken or beef in the rendang. The rendang is simmered in coconut milk and spices until all the liquid is gone, which causes the meat to become tender since it absorbs all the condiments. However, great care is required to prevent it from burning.
Rendang has a complex and exceptional taste because of its generous spices. It is best served with steamed rice, ketupat, lemang, pulut kuning and nasi impit along with side dishes like cassava leaf and red or green chilli sambal.
What is So Special about Rendang?
Actually, the rendang were initially created by the Minangkabau people as a method of preserving meat. It was created before refrigeration was available. The capsaicin content contained in the chillies and spices, and low moisture content make it long-lasting. Moreover, beef rendang contains high protein which helps to build muscles and repair tissues.