RENDANG
RENDANG Rendang is a meat dish native to Indonesia that comes from Minangkabau. This cuisine is produced from the process of cooking low temperatures for a long time using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that remains is a piece of thick black meat and bran. At room temperature, rendang can last up to weeks. Rendang cooked in a shorter time and the coconut milk has not dried up is called kalio, golden light brown. Usually rendang cooked when by Indonesian people other than minangkabau people when there is a big event or during the Eid al-Fitr holiday. Rendang is also sold in restaurants such as in large malls or can be sold in padang restaurants. Rendang can be found in Padang Restaurants around the world. This cuisine is popular in Indonesia and other Southeast Asian countries, such as Malaysia, Singapore, Brunei, the Philippines and Thailand. In its native Minangkabau, rendang is presente...
