£9.00
RENDANG MAMAN PAKLONG By FZI Megah Resources (3 Pack of 200G)
Malaysians take great pride with their Rendang dish. It represents our traditional signature dish that has been passed down from generation to generation. Malaysian families will cook this particular dish only once a year, as this dish is complicated to prepare. Fortunately, Rendang Maman Pak Long is now available for you to order, anytime you want.
Every state in Malaysia have their own unique flavour of Rendang, Rendang Maman Pak Long is from a state called Negeri Sembilan. What makes it so special is the colour, which is a golden brown colour, unlike all the other types which are chocolatey. Cooked till perfection, its glorious taste is made to be served to the world. In fact, CNN once reported that this flavour of Rendang is considered as one of the most delicious dishes in the world, and has been listed in the world’s 50 most delicious food in 2011.
What are you waiting for? Order it now. Don’t miss the opportunity to try one of the best dishes in the world.
Ingredients:
Chilli Padi (Bird’s Eye Chilli), Coconut Milk, Tumeric, Maman Leaves(Cleome Gynandra), Chicken/Beef, Salt, Asam Keping (Asam Keping Are The Sun-Dried Slices Of Fruit From The Asam Gelugor Garcinia Atroviridus Tree).
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Rendang Maman Originate
One of the specific signature dishes of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Hari Raya (Eid al-Fitr). Rendang is also traditionally served among the Malay community in Malaysia,
Rendang Composition & Cooking Method
Rendang is often described as slow-cooked meat in coconut milk and spices. The cooking technique flourished because of its role in preserving meat in a tropical climate. Prior to refrigeration technology, this style of cooking enabled the preservation of a large amount of meat.
The cut of beef suitable for rendang is lean meat of the rear leg of the cattle; i.e. topside or ground beef, which is considered perfect for slow cooking.
Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.
Traditionally the term rendang does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done. 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 become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil. Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.
If Rendang Maman is not what you’re looking for click here. To discover a whole new other Malaysian dishes.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 15 × 4 × 22 cm |
Vendor Information
- Store Name: FZI MEGAH RESOURCES
- Vendor: FZI MEGAH RESOURCES
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