Rendang: Difference between revisions

| place_of_origin = [[Indonesia]]<ref name="https://www.sciencedirect.com/science/article/pii/S2352618117301270">{{cite web|last=Keating|first=Sarah|title=How an outrage over crispy chicken united South-East Asia|url=https://www.bbc.com/travel/story/20180610-how-an-outrage-over-crispy-chicken-united-south-east-asia|date=11 June 2018|access-date=2020-10-11|website=www.bbc.com|language=en}}</ref><ref name="TAYLOR_46">{{cite book |last=Taylor|first=Jean Gelman|title=Indonesia: Peoples and Histories|publisher=Yale University Press|year=2003 |location= New Haven and London|url=https://archive.org/details/indonesia00jean|url-access=registration|pages=[https://archive.org/details/indonesia00jean/page/46 46]|isbn= 0-300-10518-5}}</ref>

| associated_cuisine = [[Indonesian cuisine|Indonesia]],<ref name="Republika Rendang Identitas Budaya">{{cite web|last=Gita Amanda|title= Antropolog: Rendang Bukan Cuma Makanan Tapi Identitas Budaya|url= https://m.republika.co.id/berita/qcyg4k423/antropolog-rendang-bukan-cuma-makanan-tapi-identitas-budaya|date=5 July 2020|access-date=2020-10-18|website=www.republika.com|language=id}}</ref> [[Malaysian cuisine|Malaysia]], [[Singapore]], [[Brunei]]

The origin of rendang could be traced back to the Indian merchants links to West Sumatra before the 15th century. There are Dutch archives about Minangkabau that state regular contacts between India and West Sumatra in the early second millennium, thus suggests that north Indian curry was possibly the precursor of rendang. Indian curry was adopted by the Minangkabau people as [[gulai]], a local version of curry. Minangkabau people then cooked this [[gulai]] further in order to prepare [[kalio]] also known as wet rendang. This cooking process was then continued until it thickened and became rendang or also known as dry rendang.<ref name="Rendang Minangkabau">{{Cite journal|date=2017-12-01|title=Rendang: The treasure of Minangkabau |journal=Journal of Ethnic Foods|language=en|volume=4|issue=4|pages=232–235|doi=10.1016/j.jef.2017.10.005|issn=2352-6181|last1=Nurmufida |first1=Muthia |last2=Wangrimen |first2=Gervasius H. |last3=Reinalta |first3=Risty |last4=Leonardi |first4=Kevin |doi-access=free}}</ref>

Rendang originated in the Sumatran Minangkabau region and the making of rendang spreads from Minangkabau highlands to [[Mandailing]], [[Riau]], [[Jambi]], across the strait to [[Malacca]] and [[Negeri Sembilan]], resulting in a variety of rendang traditions.<ref name="rosemary">{{cite book |last=Brissenden |first=Rosemary |author-link= |title=Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam |url=https://books.google.com/books?id=AzIfdz0M0JEC&q=this+dish+was+brought+into+malaysia |access-date=1 July 2013 |year=2007 |publisher=Tuttle Publishing |location= |isbn=9780794604882 |page=189}}</ref>

In 2018, rendang was officially recognised by the Indonesian government as one of the country's [[Indonesian cuisine#National dishes|five national dishes]]: the others are [[Soto (food)|soto]], [[Satay|sate]], [[nasi goreng]], and [[gado-gado]].<ref name="Kompas.com-Makanan-Nasional">{{Cite news |last=Senja |first=Anggita Muslimah Maulidya Prahara |date=10 April 2018 |title=Kemenpar Tetapkan 5 Makanan Nasional Indonesia, Ini Daftarnya |language=id |work=KOMPAS.com |editor-last=Nursastri |editor-first=Sri Anindiati |url=https://travel.kompas.com/read/2018/04/10/171000627/kemenpar-tetapkan-5-makanan-nasional-indonesia-ini-daftarnya |access-date=18 April 2018}}</ref>

Rendang is most often described as meat [[slow-cooked]] in coconut milk and spices until it becomes tender.<ref name="Roast">{{Cite news|date=2018-04-03|title=Malaysians roast MasterChef over chicken rendang elimination|language=en-GB|work=BBC News|url=https://www.bbc.com/news/world-asia-43624632|access-date=2020-10-11}}</ref><ref name="JP-Rendang1"/> If cooked properly, dry rendang can last for as long as four weeks.<ref name="William Wongso" /> Prior to [[refrigeration]] technology, this style of cooking enabled preservation of the large amount of meat.<ref name="Southeast">{{Cite book |last=Brissenden |first=Rosemary |url=https://books.google.com/books?id=AzIfdz0M0JEC |title=Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam |date=2007 |publisher=Periplus |isbn=978-0794604882 |page=102 |access-date=31 October 2014}}</ref> The cooking technique flourished because of its role in preserving meat in a tropical climate.<ref name="urangminang.com">{{cite web |date=12 September 2011 |title=Inilah Rendang Minang Juara dunia itu |url=http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-url=https://web.archive.org/web/20140422152011/http://www.urangminang.com/berita/berita-dari-rantau/347-inilah-rendang-minang-juara-dunia-itu |archive-date=22 April 2014 |publisher=Urang Minang.com}}</ref> Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia.<ref name="JP-Rendang1"/> The [[cut of beef]] suitable for rendang is lean meat of the rear leg of the cattle; i.e. topside or [[Round steak|round]] beef, which is considered perfect for slow cooking.<ref>{{cite web |last=Cornish |first=Richard |date=2019-07-22 |title=The best cuts of beef for slow-cooked dishes |url=https://www.goodfood.com.au/recipes/news/the-best-cuts-of-beef-for-slowcooked-dishes-20190716-h1g9lk |access-date=2019-12-11 |website=Good Food |language=en-au}}</ref>

In the Philippines, rendang is most commonly associated with the cuisine of the Muslim [[Maranao people]] of [[Mindanao]]. It differs from the Indonesian versions in the use of the native spice mix ''[[Palapa (condiment)|palapa]]'' as well as the addition of ''[[muscovado]]'' sugar.<ref name="Fenix">{{cite news |last1=Fenix |first1=Micky |title=Kitchens of Mindanao: Durian custard, 'piyaparan a manok,' Tausug 'tiyula' |url=https://lifestyle.inquirer.net/303843/kitchens-mindanao-durian-custard-piyaparan-manok-tausug-tiyula/ |newspaper=Philippine Daily Inquirer |date=22 August 2018 |access-date=20 April 2019}}</ref><ref>{{cite web |title=Popular Muslim Cuisine and Delicacies in CdeO |url=http://aboutcagayandeoro.com/popular-muslim-cuisine-delicacies-cdeo/ |website=About Cagayan de Oro |date=28 June 2017 |access-date=20 April 2019}}</ref><ref>{{cite web |title=How to Cook Beef Rendang of The Maranao People |url=https://lynsojor.wordpress.com/2019/02/17/how-to-cook-beef-rendang-of-the-maranao-people/ |website=Lyn Sojor |date=17 February 2019 |access-date=20 April 2019}}</ref>

Rendang ''[[bumbu (seasoning)|bumbu]]'' is sometimes used as the base of other [[Fusion cuisine|fusion dishes]]. Some chefs in Indonesian [[sushi]] establishments for example, have developed a Japanese-Indonesian fusion cuisine with recipes for krakatau roll, [[gado-gado]] roll, rendang roll<ref>{{cite web|title=Suntiang: Saat Rendang Daging Berkolaborasi Dalam Gulungan Sushi|url=https://food.detik.com/resto-dan-kafe/d-2499808/suntiang-saat-rendang-daging-berkolaborasi-dalam-gulungan-sushi|access-date=2020-10-06|website=detikfood|language=id}}</ref> and [[gulai]] ramen.<ref name="Suntiang">{{cite web | title=New: Suntiang, When Padang Marries Japanese Food | url=http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | date=6 February 2014 | publisher=Culinary Bonanza | access-date=8 November 2015 | archive-date=5 May 2014 | archive-url=https://web.archive.org/web/20140505062029/http://www.culinarybonanza.com/2014/02/suntiang-the-first-padang-japanese-fusion-restaurant.html | url-status=dead }}</ref> Several chefs and food industries have experimented with fusing rendang with [[sandwich]]es, [[Hamburger|burger]]s and [[spaghetti]]. [[Burger King]] at one time served their take on a rendang-flavoured burger in their Singapore and Indonesia chains for a limited promotion period.<ref>{{cite web|title=Rendang Beef |work=Burger King |url=https://www.burgerking.com.sg/Menu/Item/%2076}}</ref><ref>{{cite web|title= Flavor Updates: Rendang Burger (Burger King Indonesia)|date=17 September 2013|author= Rian Farisa|work=The Gastronomy Aficionado|url=http://gastronomy-aficionado.com/2013/09/17/rendang-burger-from-bk-indonesia/}}</ref> Spaghetti with rendang could also be found in [[7-Eleven]] convenience stores across Indonesia.