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Indonesian Icons: 'Rendang': A traditional Minang dish gone global
From a sacred, traditional dish to international stardom – rendang is, indeed, an icon of this country.
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Delicious: 'Rendang' remains one of Indonesia's most popular dishes. (Unsplash/Prananta Haroun)
(Unsplash/Prananta Haroun)
T
he Indonesian Icons series offers an in-depth look at the elements and events that have shaped the country and defined national identity, from noteworthy people, culinary delights and historic locales to unforgettable moments.
How do we even begin to describe rendang?
Most Indonesians would generally describe rendang as meat – usually beef – slow-cooked in coconut milk and other spices - or rendang sapi (beef rendang). If cooked properly, the rendang should have a dark color and not be too watery. The meat should be tender, while the flavors rich.
Originating from the Minangkabau region in West Sumatra, rendang sapi is especially popular during festivals such as Idul Fitri and Idul Adha (Day of Sacrifice).
“In the past, rendang was a sacred dish that was only served on special occasions. Each family would have its own version – and the whole family from grandmothers to fathers to grandchildren participated in the cooking process,” noted Indonesian culinary expert William Wongso told The Jakarta Post.
Now a popular dish throughout Indonesia, rendang — based on the Minang word "marandang" meaning "to slowly cook" – was founded before the invention of the refrigerator. The dish was used as a way to preserve meat and it can last for several weeks – especially the dried version.
