History of Rendang

Almost all people living in Indonesia know what is rendang, given the large number of food stalls Padang scattered throughout the archipelago. But do any of us know about the history of this typical Padang rendang cuisine ? Rendang is a traditional food from the region of West Sumatra, Minangkabau precisely, made of beef covered with a spicy blend of spices.

History of Rendang

Rendang is a spice-rich cuisine with meat as its basic ingredients. Rendang also uses karambia (coconut milk) and a distinctive spice mixture such as pepper, galangal, ginger, turmeric, onion, and other spices. The uniqueness of rendang is a natural spice used has antiseptic properties, so it can be useful as a natural preservative. Other ingredients are also known to have strong antimicrobial activity, and it is not surprising that rendang can last for months. For cooking rendang until the sauce is completely dry, the process will take about eight hours.

Revealing the History of Rendang Typical Cuisine of the World Padang

A search of rendang History will take us to some areas in western sumatra, called minangkabau. For the Minang community, rendang has been a part of their culinary life since the time of their ancestors. For the history of the first time rendang was created by itself, unfortunately there is not much written evidence to be found. One of the allegations that emerged among researchers is that this snack has emerged since the Minang people held their traditional event for the first time. Beginning of the history of typical rendang Padang cuisine is heard everywhere may occur because the art of cooking is growing from Riau, Mandailing, Jambi, even to Negeri Sembilan which is a federation state of Malaysia because Minang migrants who live there.

Notes on rendang as a traditional food from the minangkabau area had been found inside the early nineteenth century, but Gusti Anan, a historian from the University of Andalas in Padang, has alleged that rendang has started to emerge since the 16th century. This he concludes from the 19th century literary record where it is written that the Minang land people often travel to the Malacca Strait to Singapore. They travel through the waterway and can take approximately one month. Given the absence of a township along the way, these immigrants must have prepared a meal that will last for a long time, and the food is rendang. Gusti also suspected that the opening of new villages on the east coast of Sumatra to Singapore, Malacca, and Malaysia by the Minang community in the 16th century had also included rendang as their food because the journey took months.

Apart from the historical record, the history of typical Padang rendang cuisine can also be found in Colonel Stuers's diary, which in 1827 wrote about culinary and literature. In the note often appears implicitly culinary descriptions that allegedly lead to rendang and written terms of blackened and scorched food. This, according to Gusti, is one of the preservation methods commonly done by Minang people. Rendang itself comes from the word "bearing," which is to cook the coconut milk until dry slowly this is suitable with rendang which takes a long time to cook until the broth is dry.

History of rendang is also not separated with the arrival of people from Arabia and India in the west coast of Sumatra. It is believed that by the 14th century, there were already many Indians living in the Minang area, and spices and herbs had been introduced by these people. There is also the allegation that the curry dishes that have become a typical Indian food and introduced in the 15th century in Minang area is the basis of rendang itself. This is quite possible given the trading contract with India at that time. The heirs of the Paguruyung Kingdom throne also open the possibility that rendang is a further processed curry. What makes it different is the rendang has a drier nature, so it can be much more durable when compared to the curry.

Padang rendang typical cuisine still does not die until now, even becoming more famous with the proliferation of food stalls in every corner of the city Padang in the archipelago. Although known by its shape made of meat, it turns out there are many other variations of rendang such as chicken rendang, duck, liver, egg, lung, and tuna. In addition there are also rendang suir that comes from Payakumbuh. What distinguishes rendang suir with the usual rendang is chicken or beef meat that is used, the meat fibers will be squashed into small pieces.

Philosophy Behind Rendang

Padang traditional rendang food as a traditional dish has a respectable position in community life in Minangkabau. This is because the ingredients of rendang makers have their own meaning. The first ingredient is dagiang or beef which is also the main ingredient symbolize niniak mamak and bundo kanduang, where they will give prosperity to child of banana and child of niece. The next Secrets is on karambia or coconut, which symbolizes the intellectuals or those in minang language called cadiak pandai, in which they bring together the group and the individual. The third is Lado or sambal as a symbol of pious and pious scholars in teaching religion. The last ingredient is the cooker or seasoning, which symbolizes each individual in which each individual has his or her own role to promote group life and is the most important element in the life of the Minang society.

A brief information about the history of cuisine / rendang typical Padang food worldwide, hopefully can add knowledge of all friends about the history of traditional cuisine in Indonesia. Let's together we keep and preserve the culinary wealth that we have, especially in this case / rendang food. Do not let our ancestral heritage be hijacked by other countries like cases that have happened before.

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