Rendang – King Of Malay Cuisine

Rendang – King Of Malay Cuisine


What would Hari Raya (Eid festivals),

kenduris and other Malay family gatherings be without Rendang? The Rendang takes centre stage and is meticulously prepared and presented during these festivals. Festivals without Rendang would be like burgers without fries or fish without chips.

What is Rendang? It is generally a spicy, meat dish slow cooked in Santan (groats). is said to have originated from the Minangkabau ethnic group of Sumatra, Indonesia. One of the earliest written records of is from the early 16th century Hikayat Amir Hamzah. Hikayat Amir Hamzah is a Malay literary work that chronicles the heroics of Amir Hamzah, one of the two Hikayats mentioned in Sejarah Melayu. Sejarah Melayu or The Malay Annals, originally titled Sulalatus Salatin (Genealogy of Kings), is a literary work that gives a romanticized history of the origin, evolution and demise of the great Malay maritime empire, the Melaka Sultanate. Composed sometime between 15th and 16th centuries, it is considered to be one of the finest literary and historical works in the Malay language. We can safely assume that has been around much earlier than the 15th century.

How would you describe the taste of Rendang?

The generous use of herbs, spices, and Santan, would probably give you a hint of the complexity and uniqueness of its taste. Commonly, ginger, galangal, turmeric leaves, lemongrass, shallots and chilli are the herbs that are commonly used. Spices found in can vary from Cumin, Cinnamon, Star Anise, with Coriander seeds being most generously used spice for making the very dry, delicious, Rendang Serunding. texture can be wet, semi-dry or very dry depending on the creator’s intention. It can also be cooked with spices or none, but herbs described above are a must. Another crucial ingredient is Kerisik, which is grated coconut toasted until golden brown and pounded to form a paste. A key issue in making Kerisik is in toasting the grated coconut. If it is done too long, you can easily burn the coconut and end up with a bitter-tasting Kerisik and . Stop too soon and you won’t get the caramelized coconut flavor. With experience, you should be able to toast the coconut just right. Oh yes, there are versions of that do not use Kerisik as in the well-known Minangkabau (Sumatra) version.

Rendang is normally eaten with Nasi Minyak (the Malay version of Indian Beryani) or normal rice, pulusu or even bread. with Nasi Lemak (the Malay version of Indian Lachha Parai) is a favorite evening meal. The and Nasi Lemak is commonly known as Roti Mahkot. Roti Mahkot can be found on the grounds of any tourist hotel in Singapore.

Rendang has become popular in the U.S.A. and in Europe through internet and other fast food marketing method. Rendang has got numerous varieties consist of Padang, Roti Canai, Roti Bakara, Roti K Cognitive, Rotiangan, Roti Quik, etc. It is even served in fast food chain called Popeye’s in the U.S.A. and in McDonald’s every year.

What is so special about Rendang? สล็อตเว็บตรง

It is widely known thatrendangis a spicy, meat dish. But actually it is more a combination of dishes that have been combined with fried egg and products that are normally found in Thai cooking like pad See Eew, crystallized sugar, sweet chili and so on. Actually, Rendang can be defined as a stir-fried or grilled dish. How will you taste it? You will feel that it is slightly wet on the outside and slightly chewy on the inside as it is cooked on a grill. The flavor will be evenly distributed in the meat body. More proteins will be taken out compared to the other components to enhance the flavor of the meat. Rendang is traditionally a peasant food but it is now commercially produced and sold in the streets and upscale restaurants.