Rendang, an Eid dish that is almost always on the table of Indonesians

JAKARTA - In addition to chicken opor, one of the most common Eid dishes on the Indonesian people's table is rendang. Rendang comes from the Minangkabau kitchen, but has long gone beyond the boundaries of its original area. In many homes, rendang is present not only because it tastes good, but also because it is suitable for holiday meals. It can be cooked in large quantities, long-lasting, and still delicious when reheated.

In government records, which are designated as cultural heritage, are rendang, a term in the Minangkabau language. Wikipedia notes that rendang is thought to have been known since the 16th century. This dish was born from the habit of cooking meat with coconut milk and spices for a long time until the gravy shrank, the spices seeped in, and the color darkened. From the habit of Minang people traveling, rendang then spread to many areas in Indonesia and became familiar outside West Sumatra.

The main ingredients are actually simple. The most commonly used is beef, coconut milk, chili, red onion, garlic, ginger, lemongrass, lemongrass, and turmeric leaves. The cooking process is actually demanding patience. Wikipedia notes that rendang is usually cooked for about four hours, even longer to get a really dry result. If the coconut milk and the seasoning have not completely subsided, the Minang people call that stage as kalio.

Rendang is also not just one kind. The most well-known is of course the randang dagiang or beef rendang. However, there are also variations such as chicken rendang, rendang ati ampela, rendang babat, rendang eel, and rendang bilih fish. In some places, the variations follow the available ingredients and local habits. Therefore, the name of the rendang remains the same, but the contents and character can be different.

The name of rendang is becoming more global after CNN International placed it in first place in the list of World's 50 Most Delicious Foods in 2011. This means that the world's people like and recognize it. In the country, rendang from West Sumatra has also been designated as an Indonesian Intangible Cultural Heritage.

Maybe that's why rendang is hard to let go of Lebaran. It departs from the old tradition, brought by the expatriates, then widely accepted as part of the holiday feast. From the Minang kitchen, rendang finally reached the Indonesian dining table. And it is known worldwide as one of the most delicious foods.