RENDANG

Rendang,Rendang Sumatra,Rendang Minangkabau,Rendang Indonesia,Rendang Padang,Rendang Kering,Rendang,Rendang DagingRendang is a spicy meat dish which originated from the Minangkabau, etnic group of Indonesia

Traditional Padang Rendang takes hours to cook. Cooking Rendang involves pounding and grinding
ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and become tender. To cook the meat until tender with almost all the liquid evaporated requires great care, if the meat is not to be burnt or be spoilt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice or ketupat (a compressed rice cake)

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Alternative names	Randang (Minangkabau dialect)
Course	Main course
Place of origin	Indonesia
Region or state	Minangkabau, West Sumatra
Serving temperature	Hot or room temperature
Main ingredients	Meat, coconut milk, ginger, galangal, turmeric,lemon grass, garlic, shallot
Variations	Chicken rendang, itik (duck) rendang, liver rendang, spleen rendang