What is Traditional Rendang?
Traditional Rendang is a spicy, rich and creamy Malaysian stew which is explosively aromatic, flavourful and delicious. Usually, when Malaysian say rendang, it is made out of beef but there are variations such as chicken rendang and lamb/mutton rendang.
Origins of Traditional Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. It’s often served at ceremonial occasions to honour guests. The dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. Currently, this dish is well loved by all Malaysians.
What Kind of Beef to use for Traditional Rendang?
Boneless beef short ribs or stew beef are the best choices. The cut of beef will ensure that you have soft and tender beef once it’s cooked. You have to cut the beef into small pieces to ensure that after the slow cooking process, each chunk of beef is tender with the aromatic rendang curry paste.
Secrets behind the Traditional Rendang Sauce
- To make the best rendang, you need to have the secret ingredient which is kerisik or toasted coconut.
- You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.
- The flavours and aroma become more intense when this dish is kept over for a few days in the refrigerator.
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