Indonesian World Best Dish
Rendang
Rendang (/rɛnˈdæŋ/; Indonesian pronunciation: [ˈrəndaŋ]) is a Minangkabau dish. It is a rich meat dish that
has
been
slow cooked and braised in a coconut milk seasoned with a herb and spice mixture over a period of several
hours
until
the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich
flavours.
It originated from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian
cuisine
to the
cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
As the
signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour
guests
during
festive events; such as wedding feasts and Lebaran (Indonesian popular words for both Eid al-Fitr and Eid
al-Adha).
Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei,
as
well as
the Maranao in the Philippines.
Rendang is officially recognised as one of Indonesia's national dishes. Six types of rendang preparations
have
also been
designated as intangible cultural heritage by the Indonesian Ministry of Education and Culture. A broad
survey
in 2011
placed beef rendang as the most delicious dish in the world.
Learn more on Wikipedia