A number of Minangkabau mothers cook rendang in Tanah Datar Regency, West Sumatra Province, Indonesia, Friday, August 21, 2020.

Rendang is a traditional Minangkabau dish that must be served when a traditional celebration is held in West Sumatra.

Rendang comes from the word 'marandang', which is the cooking process to remove water. For that, the process of cooking original Minangkabau rendang takes around 7 to 8 hours. Until the meat is dry, the oil rises and there is no water.

This food is made from beef or buffalo meat.

In addition, rendang also uses coconut milk which comes from coconut which is used to give it a savory taste, and to make the rendang meat more tender and savory.

For the basic spices of rendang, use typical Indonesian spices, which are mandatory, including garlic, shallots, ginger, laos, red chilies, turmeric leaves and lime leaves.

Rendang has a slightly spicy taste, because it uses chilies to enhance the flavor of the dish.

There are many versions of rendang in Indonesia, but those made by the Minangkabau always never fail to captivate the tongue. However, the best rendang is rendang with a dark black color. Because it is cooked for hours until the coconut milk dries up.

With the long cooking process, the spices are absorbed and the oil remains red because it is cooked using low heat.

Rendang can last 3 to 4 weeks in moderate temperatures indoors. This is one of the uniqueness of rendang from Minangkabau.

Even in 2019, CNN Travel has also released 50 of the most delicious foods in the world, and one of them is rendang.

This authentic Indonesian Minangkabau culinary ranks first.



Video: Wawan Kurniawan / Opn Images