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 presented at various traditional ceremonies and special events. Although rendang is a traditional Minangkabau cuisine, cooking techniques and the choice and use of rendang seasoning vary by region. In 2011, rendang was named the dish that ranked first on CNN International's List of the World's 50 Most Delicious Foods (50 World's Most Delicious Dishes). In 2018, rendang was officially designated as one of Indonesia's five national dishes.

 Rendang also has 2 different ways of cooking, the first is dried rendang. Dried rendang is a true rendang in minang cooking tradition. This rendang is cooked for hours until the coconut milk dries and the seasoning is perfectly absorbed. Dried rendang is served for special events, such as traditional ceremonies, sagging, or welcoming guests of honor. Dried rendang is usually a slightly darker shade of blackish brown.  If cooked properly, dried rendang can withstand being stored at room temperature for three to four weeks, it can even last up to more than a month if stored in the refrigerator, and six months if frozen. The second there is wet Rendang or more precisely called kalio, is a rendang cooked in a shorter time, coconut milk has not dried so perfectly, and at room temperature can only last less than a week. Wet rendang is golden brown and paler.

References: 

Rendang - Wikipedia bahasa Indonesia, ensiklopedia bebas