By Indonesia Gastronomy Network
Written by Reno Andam Suri (Rendang Traveler)
Traditional kitchen in West Sumatra by Reno Andam SuriIndonesia Gastronomy Network
A slow cooking process
Contrary to popular belief, rendang itself is not a dish, it is a slow cooking process unique to Minang culture in vaporizing water contents in the mixture of ingredients by constant stirring over a low heat.
This is a typical traditional kitchen setting in West Sumatra where a rendang is made. Wooden fire is used over a cauldron that sits on balance on three blocks of stacked stones.
A plate of Rendang (2021) by Indonesiaeats, Pepy NasutionIndonesia Gastronomy Network
Road to reach Rendang
Marandang to reach Rendang could take up to 7 hours and will go through 3 check points of doneness. But the best part of this cooking journey? On each check points you already can have a meal and each time will give you a deeper tastebud experience to the dish!
Getting to know Rendang by Reno Andam SuriIndonesia Gastronomy Network
Check point 1 : Gulai
This is the first stop when all the blended spices are all mixed in the coconut milk and boiled. You can add your protein (yes, even plant based protein) at this check point. Traditionally it could be cassava leaves, cassava, or beef, fish, clams, chicken and duck.
Kalio (2021) by Indonesiaeats, Pepy NasutionIndonesia Gastronomy Network
Check point 2 : Kalio
Now that we are more than half way the journey, the Kalio is shown through coconut milk thickness that the coconut oil started oozing and boiling.
Rendang Lokan by Reno Andam SuriIndonesia Gastronomy Network
Final check point 3 : .. and we reached Rendang!
Now we have reached the final check point, Rendang. There are two types of doneness of Rendang : First is where it is still reddish in color and second is where it is darker in color, the perfect Rendang, where absolutely all the water content is all vaporized.
What spices are inside a Rendang dish ?
The ingredients includes coconut, chillies and a magical blend of of shallots, garlic, ginger, galangal, turmeric, turmeric leaves and citrus leaves.
Coconut Archive by Reno Andam SuriIndonesia Gastronomy Network
The key to a great rendang is to choose older coconut so it oozes plenty of oil during cooking process. For every kilogram of protein, 3-5 coconut would be used for the dish.
Grated coconut by Reno Andam SuriIndonesia Gastronomy Network
Grated coconut
The assorted coconut, the older the coconut the better taste Rendang will have.
Rendang Ingredients (2013) by Reno Andam SuriIndonesia Gastronomy Network
Traditionally Minang women in West Sumatra would crush these chillies utilising stone made mortar and pestle. At the markets there are stalls specifically offers service to crush chillies of consumers choice.
Chilli Archive by Reno Andam SuriIndonesia Gastronomy Network
Rendang Spice Blend Archive by Reno Andam SuriIndonesia Gastronomy Network
Shallots
GingerIndonesia Gastronomy Network
Fresh ginger
GalangalIndonesia Gastronomy Network
Fresh galangal
TurmericIndonesia Gastronomy Network
Fresh turmeric roots and turmeric leaves
To add flavor and bright orange color, they added freshly
Rendang Ingredients (2013) by Reno Andam SuriIndonesia Gastronomy Network
The magical blend of spices
All of the spices are then blended into one using stone made mortar and pestle. And the spice blend would be ready to use.
Rendang Spice Blend Archive by Reno Andam SuriIndonesia Gastronomy Network
A hint of Kaffir lime leaves (Citrus hystrix)
Assorted Kaffir lime leaves (without its stem) to balance mixture of coconut milk and other spice blends.
