The Worlds Most Delectable Food, Rendang Padang

Indonesian Cuisines - It was of no surprise when in 2011 CNN Go established rendang as "The World's Most Delectable Food". This Minang delicacy is so beloved throughout Indonesia, that so many variants can be found in each home and warung (small food establishments). The Javanese take on rendang is actually called kalio in West Sumatera, but with sweeter taste. West Javanese cuisine also has its own interpretation of rendang.
For additional information, Padang is the capital of the West Sumatra province, Indonesia. The word "Minang" or "Minangkabau" refers to the tribes, customs and culture of people from the province of West Sumatra.

Given its definition as caramelized beef curry, the first step in creating the dish is by preparing the beef curry, slow braised over low heat (this process is referred ti as randang in the Minang dialect) until it is reduced and caamelized. Only when the dish is fully caramelized that it's called rendang. Half-cooked rendang is known as kalio. It is kalio that Malaysians claim as their rendang.

Rendang Padang, popular food from Indonesia

There is no accurate historical account about the origins of rendang. However, existing proofs show that the dish have existed for more than 300 years. In the past, hak pilgrims from Minangkabau would bring rendang as provision for their long journey by ship to Mecca. Rendang lasts a long time because it has been perfectly caramelized.

Over the course of time, there are now more than 16 variants of rendang, among others: beef rendang, beef lung runtuah, rendang batokok, chicken rendang, duck rendang, rendang pensi, egg rendang, eel rendang, tuna rendang, rendang lokan, rendang runtiah, rendang tumbuak, rendang daun kayu, rendang cubadak, rendang sapuluik hitam, rendang jariang dan many others. Even beef rendang comes in various types. Kapau rendang uses small potatoes along side the meat. The potatoes can be replaced with red beans, yellow beans or fried cassava.

at the Padang restaurant, you will easily find rendang cuisine

INGREDIENTS (makes 20 pieces):

• 1.000 gr beef stew meat
• 2.250 cc coconut milk (use 3 big, mature coconuts) 
• 48 gr 4 pcs lemon grass stalks, crushed
• 2 gr 2 pcs asam kandis (Garcinia xanthochymus) 
• 12 gr 2 sheet turmeric leaves, twisted into knots 
• 10 gr 10 sheet kaffir lime leaves

  GROUND SPICES:

• 225 gr shallots
• 12 gr 5-6 pcs garlic cloves
• 250 gr red chilies
• 3 teaspoons salt 
• 28 gr 4 cm ginger
• 40 gr 4 cm galangal
• 15 gr 3 cm turmeric (to taste) 

DIRECTIONS: 

1. Cut the meat into 20 pieces.
2. Place meat and coconut milk into a pot, together with the ground spices, lemon grass stalks, turmeric leaves and kaffir lime leaves. Bring to boil, then turn down the heat. Continue cooking, stirring occasionally until the meat is tender. Should the sauce takes longer to thicken, remove the meat and continue stirring. 
3. After the sauce turns thick, dark brown and oily, put the meat back into the pot. Stir well, remove the asam kandis. When the thickness of the sauce suits your liking, remove from fire.

NOTE:

1. Good rendang requires the use of mature coconuts 
2. If using coconut cream need 1.500 ml mixed well with sauteed ground spices
3. Tenderioin tends to become tender faster than other parts of the beef. Take out the meat once the coconut milk starts to thicken. Turn down the heat and continue cooking until the coconut milk releases oil. Then put the meat back into the sauce. Continue cooking until you reach the desired state: dry or with plenty of sauce. 
4. In some regions in West Sumatra, locals like to add curry-like spice paste to their rendang. if desired, the above recipe can be added with 1/2 -1 tablespoon of curry paste (to taste).

Happy cooking

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