Rendang
Rendang is a dish of Indonesian cuisine similar to curry . It originated as a feast for the Minangkabau , the largest ethnic group in Sumatra . It is a spicy dish made mainly of beef (rendang daging sapi) or other meats such as lamb , chicken or duck .
Rendang is part of the Padang cuisine ( Masakan Padang ) . This draws on a large number of meal parts served in individual bowls. But rendang is also a popular (festival) meal as a single dish, served with rice, for example on the occasion of the festival of the breaking of the fast .
In addition to meat, there are fruits and vegetables such as jackfruit and cassava . The cooking process can take several hours. With coconut milk , onions, garlic and many spices such as ginger , turmeric , coriander , cumin , chilli , galangal root , lemon leaves , lemongrass and Indonesian bay leaf - possibly also tamarind - a sauce-reduced, aromatic dish is made.
Beyond the national borders of Indonesia, Rendang is also finding its way into kitchens in Malaysia , Singapore and elsewhere. Malaysia has its own kind of rendang that uses spices such as cinnamon and cloves . The dish is also popular in the former Indonesian colonial power Netherlands .
Rendang is often compared to Indian curries, but it doesn't have much in common with them, as the ingredients of the dish, their consistency and seasoning differ considerably. The dish was voted the tastiest dish in the world in an online survey by CNN International in 2011 .
literature
- Sri Owen: Indonesian Regional Food and Cookery . Doubleday, London / Sydney 1994, ISBN 978-1-86205-678-7 , p. 42 f.
Web links
Individual evidence
- ↑ CNN International presents: Your pick: World's 50 most delicious foods ( Memento November 11, 2012 in the Internet Archive ). Accessed June 1, 2020.