The History : Rendang ( 1rst from World's 50 Most Delicious Foods )

 1rst from World's 50 Most Delicious Foods by CNN

Almost everyone who lives in Indonesia know what rendang, considering the number of Padang food stalls scattered throughout the archipelago. But is there any among us who know about the history of the cuisine typical of Padang rendang this? Rendang is a traditional food from West Sumatra, precisely Minangkabau, which is made of beef covered with a spicy seasoning blend.
Rendang historyRendang is rich spices dishes with meat as basic materials. Rendang also use Karambia (coconut milk) and a mixture of spices typical of mashed like chilli, galangal, ginger, turmeric, garlic, and other spices. The uniqueness rendang is a natural spice that is used has antiseptic properties, so it can be useful as a natural preservative. Other spices are also known to have strong antimicrobial activity, and not surprisingly, the rendang can last for months. For cooking rendang sauce until completely dry, the process will spend about eight hours.

Search on the history of rendang will bring us to one of the areas in the western part of Sumatra, the Minangkabau. For the people of Minang rendang has become a part of their culinary life since the days of their ancestors. For history when the first rendang created its own, unfortunately not many written evidence can be found. One of the allegations that emerged among researchers is that these snacks have emerged since the Minang people hold their customary event for the first time. The beginning of the history of typical Padang rendang dishes sounded everywhere may occur due to the art of cooking continues to grow from Riau, Mandailing, Jambi, even down to the Negeri Sembilan state which is a federation of Malaysia because of Minang people who live there.
Notes on rendang as a traditional food of the Minangkabau region discovered in the early 19th century, but Gusti Anan, a historian from the University of Andalas in Padang have alleged that rendang has begun to emerge since the 16th century. This he concluded from the records of the 19th century literature where it is written that the land Minang people often travel to the Strait of Malacca to Singapore. The journey they went through the waterway and could take approximately one month. Given the absence of villages along the journey, the nomads must have been preparing some food that will hold up a long time, and the food that is rendang. Gusti also surmise that the opening of a new village on the east coast of Sumatra to Singapore, Malacca and Malaysia by the Minang community in the 16th century also include rendang as their food because the trip took months.
Aside from the historical record, the history of typical Padang rendang dishes can also be found in the diary of Col. Stuers who in 1827 wrote about the culinary and literary. On the recordings often appear implicitly description culinary allegedly led to the rendang and written term food blackened and burned. This, according to Gusti, is one method of preservation is usually done by people minang. Rendang is derived from the word "merandang," which is to cook slowly dried coconut milk until it is matched with rendang that it took a long time to cook until the sauce is dry.
Rendang history can not be separated by the arrival of people from Arabia and India in the west coast of Sumatra. It is believed that in the 14th century, many Indian people who live in the area Minang, and condiments and spices have been introduced by these people. There are also allegations say that the curry dishes that have become typical Indian food and was introduced in the 15th century on the basis of the area Minang rendang itself. It is quite possible given the trade contracts with India at that time. Heir to the throne Paguruyung also opens the possibility that rendang curry which is further processed. What makes it different is rendang properties drier, so it can be much more durable when compared with curry.
Padang rendang dishes typical remained dead until now, it becomes even more popular with the proliferation of Padang food stalls in every corner of the city in the archipelago. Although known for its shape made of meat, it turns out there are many other variations such as rendang rendang chicken, duck, liver, eggs, lung, and swordfish. There was also rendang suir derived from Payakumbuh. What distinguishes ordinary rendang rendang suir with chicken or beef is used, the fiber will disuir meat into small pieces.
Philosophy Behind RendangThe food is typical Padang rendang as traditional cuisine has a respected position in social life in Minangkabau. This is because the materials rendang maker has its own meaning. The first ingredient is dagiang or beef which is also the main ingredient symbolizes niniak Mamak and bundo Kanduang, where they will give prosperity to the child and the child's banana nephew. The second ingredient is Karambia or coconut, symbolizing the intellectuals or the Minang language called Cadiak Clever, where they glue together groups and individuals. The third is Lado or sauce as a symbol of the scholars are firm and spicy in the teaching of religion. The last ingredient is cooking or seasoning, symbolizing individuals where each individual has their own role to promote live in groups and are the most important element in social life Minang community.
A few brief information about the history of the dishes / foods typical Padang rendang worldwide, may be able to add to the knowledge of friends all about the history of the traditional dishes that exist in Indonesia. Let's together keep and preserve our culinary wealth that we have, especially in this case cooking / food rendang. Do not let the legacy of our ancestors is hijacked by other countries, such cases never happened before.


Source :
PortalSejarah.com