Almost everyone who lives in Indonesia know what rendang, considering the number of Padang food stalls scattered throughout the archipelago. But did any of us know about the history of cuisine typical of Padang rendang this? Rendang is a traditional food from West Sumatra, precisely Minangkabau, which is made of beef covered with a spicy seasoning blend, hmm yummy.
Rendang is a dish that is rich in spices with meat as basic materials. Rendang also use Karambia (coconut milk) and a mixture of spices typical of mashed like chili, galangal, ginger, turmeric, garlic, and other spices. The uniqueness rendang is a natural spice that is used has antiseptic properties, so it can be useful as a natural preservative. Other spices are also known to have strong antimicrobial activity, and do not be surprised if rendang could last for months. For cooking rendang sauce until completely dry, the process will take about eight hours.
History Reveals Typical Rendang Padang Cuisine Internationalised
Search on the history of rendang will take us to one of the areas in western Sumatra, the Minangkabau. For the people of Minang rendang has become a part of their culinary life from the time of their ancestors. For history when it was first created its own rendang, unfortunately not a lot of written evidence can be found. One of the allegations that emerged among researchers is that these snacks have emerged since the Minang people hold their customary event for the first time. The beginning of history rendang dishes typical of Padang was everywhere may occur due to the art of cooking continues to grow from Riau, Mandailing, Jambi, even down to the Negeri Sembilan which is the state federation of Malaysia because of Minang people who live there.
Notes on rendang as traditional food from the Minangkabau region discovered in the early 19th century, but Gusti Anan, a historian from the University of Andalas in Padang rendang had a notion that has begun to emerge since the 16th century. This he inferred from the records of the 19th century literature where it is written that the land Minang people often travel to the Strait of Malacca to Singapore. The journey they went through the waterway and could take approximately one month. Given the absence of villages along the journey, the nomads must have been preparing some food that will hold up long time, and the food was rendang. Gusti also suspect that the opening of a new village on the east coast of Sumatra to Singapore, Malacca and Malaysia by the Minang community in the 16th century also include rendang as their food for the journey it took months.
Aside from the historical record, the history of typical Padang rendang dishes can also be found in the diary of Colonel Stuers who in 1827 wrote about the culinary and literary. On the recordings often appear implicitly description culinary allegedly led to the rendang and written term food blackened and burned. This, according to Gusti, is one method of preservation is usually done by people minang. Rendang is derived from the word “merandang,” which is to cook slowly dried coconut milk until it matches the rendang that it takes a long time to cook until the sauce is dry.
History rendang is also not out with the arrival of people from Arabia and India on the west coast of Sumatra. It is believed that in the 14th century, many of the Indians who live in the area Minang, and condiments and spices have been introduced by these people. There are also allegations say that the curry dishes that have become typical Indian food and was introduced in the 15th century on the basis of the area Minang rendang itself. It is highly unlikely given their trade contracts with India at the time. Heir to the throne Paguruyung also opens the possibility that rendang curry which is further processed. What makes it different is rendang has properties drier, so it can be much more durable when compared with curry.
Rendang dishes typical of Padang remained dead until now, became even more famous with the proliferation of Padang food stalls in every corner of the city in the archipelago. Although known by its shape made of flesh, it turns out there are many other variations such as rendang rendang chicken, duck, liver, eggs, lung, and swordfish. There was also rendang suir derived from Payakumbuh. What distinguishes rendang rendang suir with the usual chicken or beef is used, the meat fibers will be sliced into small pieces.
Philosophy Behind Rendang
The food is typical Padang rendang as traditional cuisine has a respected position in civic life in Minangkabau. This is because the materials rendang maker has its own meaning.
- Material First is ‘dagiang’ or beef which is also the main ingredient symbolizes ‘Niniak Mamak’ and ‘Bundo Kanduang’ where they will give prosperity to the child and the child’s banana nephew.
- The second materials is Karambia or coconut, symbolizing the intellectuals or in Minang language called Cadiak Pandai, where they glue together groups and individuals.
- The Third, Lado or sauce as a symbol of the scholars were firm and spicy in teaching religion.
- Last materials are cooking or seasoning, which symbolizes each individual where each individual has their own role to promote live in groups and are the most important elements in social life Minang community.
A few brief information about the history of cooking/food rendang Padang typical of the world, may be able to add to the knowledge of friends all about the history of traditional cuisine in Indonesia, please try.
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