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Rendang or randang is an authentic Indonesian meat dish originating from Minangkabau. This dish is produced from a long low temperature cooking process using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that's left is chunks of jet black meat and bran. At room temperature, rendang can last for weeks. Rendang which is cooked in a shorter time and the coconut milk has not dried out is called kalio, which is light golden brown in color.
Rendang can be found in Padang Restaurants around the world. This cuisine is popular in Indonesia and other Southeast Asian countries, such as Malaysia, Singapore, Brunei, the Philippines and Thailand. In its native Minangkabau region, rendang is served at various traditional ceremonies and special events. Although rendang is a traditional Minangkabau dish, cooking techniques and the choice and use of rendang seasoning vary by region.
In 2011, rendang was named a dish that was ranked first on CNN International's list of the World's 50 Most Delicious Foods (50 World's Most Delicious Dishes). In 2018, rendang was officially designated as one of Indonesia's five national dishes.
Rendang is used as food aid for victims of natural disasters because of its durability and nutritional content, such as in the 2018 Lombok earthquake and tsunami, 2018, 2018 Sunda Strait tsunami, and 2019 Bengkulu flood.
Rendang seasoning is processed in a fusion way for foods such as spaghetti, noodles, burgers, to sushi.
This text originated from Indonesian which I translated into English.
Resources :
https://id.m.wikipedia.org/wiki/Rendang
