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TEMPO.CO, Jakarta – This typical Indonesian cuisine is probably appreciated by the majority of Indonesians, and perhaps the world. Once crowned as the world’s most delicious food, rendered become a dish that is always the choice for a side dish.

Rendang is also one of the preparations served for the main menu of the gala dinner G20 Summit then. The typical menu of the archipelago is the rendang wagyu which is a mixture of fried wagyu beef from Lampung with rendang spices typical of West Sumatra.

The dish is served with mashed cassava and steamed potatoes topped with baby carrots, as well as Likupang sauce topped with asparagus in Balinese turmeric sauce and balado eggplant porridge. The dish certainly succeeded in satisfying the tongues of the delegates.

G20 leaders and delegates enjoyed dinner served by Indonesian President Jokowi and First Lady Iriana Joko Widodo at GWK, Bali on Tuesday, November 15, 2022. ANTARA/HO-Press Bureau of the Presidential Secretariat

Speaking of rendang, this food is indeed quite famous in the world stage. Not only does it taste interesting, but rendang also contains a number of interesting facts.

History of Rendang

Rendang is a traditional dish from the Minangkabau region that was discovered in the early 19th century. Gusti Anan, a historian at Andalas University in Padang, says the rendang originated when the Minangkabau often traveled to Singapore via the Strait of Malacca.

Their journey takes a long time, traveling by water for up to a month. Since there are no villages along the way, these nomads prepare perishable food, and this food is rendang.

Rendang itself comes from the word “merandang” which means coconut milk boiled until it dries slowly. It goes well with rendang which takes a long time to cook until the sauce is dry.

The history of Rendang is also inseparable from the arrival of Arabs and Indians on the west coast of Sumatra. It is believed that in the 14th century, many Indians lived in the Minang area and these people introduced herbs and spices.

There are also those who claim that the curry dish which is a typical Indian food and was introduced to the Minang region in the 15th century became the basic ingredient of rendang itself. It is very possible because at the time there was a trade agreement with India.

The heir to the Paguruyung Kingdom throne also suggested the possibility that rendang is another form of curry. The difference is that rendang has drier characteristics, so it has a much longer shelf life than curry.

Rendang Philosophy

This cuisine has a deep philosophy based on the ingredients used. The meat used symbolizes traditional figures. Kokosa (coconut milk) represents intellectuals, chili represents clergy who strictly teach religious knowledge, and spices such as (cardamom, garlic, chili pepper, galangal ginger and others) represent the entire Minangkabau community.

Presented to nobility

Initially, this rendang menu was usually only served to nobles, especially during long journeys. In addition, because the raw materials are quite expensive, good quality meat such as mutton and buffalo are used, as well as old coconut.

Long-lasting cooking

Rendang is said to last 3-4 weeks at room temperature. Even this dish can last up to three months if cooked and stored really well thanks to the spices that contain natural preservatives. The cooking process itself takes 7-8 hours.

Rendang comes from the mountainous region

This rendang comes from the mountainous regions of West Sumatra such as Pariangan and Padang. From the mountainous region, this rendang food eventually spread throughout Indonesia.

Until now, rendang is still eaten culinary loved by many people including foreigners. Rendang also proves to be a means of culinary diplomacy.

JENIATI ARTAULI TAMPUBOLE

Read also : 10 Typical Padang Foods You Must Try, Not Just Rendang

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