Dry Spicy Cooking
Hello Friend,
For most people, the word "rendang" is immediately associated to Malay cuisine.
But do you know that rendang is originally a Minangkabau recipe?
Minangkabau people are indigenous to West Sumatra (Indonesia) and have a significant population in Negeri Sembilan (Malaysia) too.
Speaking of rendang, the meat (usually beef or mutton) is cooked with coconut milk and a spicy paste called "pemasak".
The cooking process can take several hours. Meat is cooked slowly until most of the liquid has evaporated.
Due to antimicrobial properties of spices, rendang can last for several weeks without going bad. This is especially useful before we had refrigerators! :-)
Anyway, here is a rendang dish that I enjoyed very much...
Do you love rendang too? Please share with me if you know of any good rendang recipes. :-)
Regards, Jack Guan |
