Saturday 20 September 2014
HOW TO COOK "RENDANG" NUMBER ONE FOOD IN THE WORLD
Rendang is a dish of meat or randang spicy flavor that uses a mixture of various herbs and spices. This dish is produced from heated cooking process repeated with coconut milk. Cooking process takes many hours (usually about four hours) to dry and solid black. At room temperature, rendang can last up to several weeks. Rendang is cooked in a shorter time and has not dried coconut milk called kalio, light golden brown.
Rendang can be found at Padang Restaurant in the whole world. The cuisine is popular among the people of Indonesia and other countries in Southeast Asia, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in a variety of ceremonies and special events. Though rendang is a traditional Minangkabau cuisine in general, each region in the Minangkabau have cooking techniques and the use of different herbs.
In 2011, rendang dish has been named the first rank in the list of World's 50 Most Delicious Foods (50 most delicious dishes of World) held by CNN International.
Rendang can be found at Padang Restaurant in the whole world. The cuisine is popular among the people of Indonesia and other countries in Southeast Asia, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in a variety of ceremonies and special events. Though rendang is a traditional Minangkabau cuisine in general, each region in the Minangkabau have cooking techniques and the use of different herbs.
In 2011, rendang dish has been named the first rank in the list of World's 50 Most Delicious Foods (50 most delicious dishes of World) held by CNN International.
Rendang is a dish containing rich spices. In addition to the basic ingredients of meat, rendang uses coconut milk (Karambia), and a mixture of various spices typical chili mashed them (Lado), lemongrass, galangal, turmeric, ginger, garlic, onion and various spices which are commonly referred to as cookers . The uniqueness of rendang is the use of natural herbs, which is antiseptic and kills pathogenic bacteria that are as natural preservatives. Garlic, onion, ginger, and galangal are known to have strong antimicrobial activity. Not surprisingly, the rendang can be kept one week to four weeks.
how to cook:
Original rendang cooking process can spend many hours (usually about four hours), because that's cooking rendang requires time and patience. Pieces of meat cooked with spices and coconut milk right in the heat of fire, stirring slowly until the meat absorbed the coconut milk and spices. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cook rendang must patiently attended, always carefully inverted in order to dry the coconut milk and spices perfectly absorbed, without scorching or destroy flesh. The cooking process is known in the culinary arts with the modern term 'caramelization'. Because it uses a lot of spices, rendang is known to have a complex and unique flavor.
how to cook:
Original rendang cooking process can spend many hours (usually about four hours), because that's cooking rendang requires time and patience. Pieces of meat cooked with spices and coconut milk right in the heat of fire, stirring slowly until the meat absorbed the coconut milk and spices. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cook rendang must patiently attended, always carefully inverted in order to dry the coconut milk and spices perfectly absorbed, without scorching or destroy flesh. The cooking process is known in the culinary arts with the modern term 'caramelization'. Because it uses a lot of spices, rendang is known to have a complex and unique flavor.
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