Laura's Garden Shop

The Food Culture of Minangkabau

 Rendang Curry is a native of the people of Minangkabau (Indonesia). One of the most distinctive flavors of the food culture of Minangkabau, and is served at ceremonial occasions and to honor guests. It muypopular in Malaysia and Singapore, traditionally prepared by the Malay community during festive occasions.

Ingredients

The Rendang is often elaborate with beef (or sometimes used chicken, lamb or vegetables like jackfruit or cassava) slowly boiled it all (sometimes for several hours) in coconut milk and various spices until the liquid is gone, the meat to the sauce, thus being ready to serve curry. The spices used in cooking include: ginger, galanga, turmeric leaves, lemon grass and chillies. During the slow process of cooking the meat absorbs all species and is getting gradually tender.

Variations and Serve

Existendos rendang variants: dry and wet. The dry rendang can be preserved easily during a period from 3-4 months, and is used for ceremonial purposes or to honor guests. The wet version, also known as Kali, can be found in Minangkabau restaurants without refrigeration and should be consumed in one month period.

The Rendang is often served with rice in Indonesia but in Malaysia it is served with ketupat (a bundle of palm leaves tablet) and lemang (rice on the grill caked with bamboo tubes).

Source: http://es.wikipedia.org/wiki/Rendang

See Also:  International Flower Delivery, Florist, Flowers Discount Code