Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of Graph Search.
Concept
Rendang
Summary
Rendang (ˈrəndɑːŋ ; rənˈdaŋ) is a Minangkabau dish. It is a rich dish of meat that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours.
It originated from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Lebaran or Hari Raya (Indonesian popular words for both Eid al-Fitr and Eid al-Adha). Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei, as well as the Maranao in the Philippines.
Rendang is officially recognised as one of Indonesia's national dishes. Six types of rendang preparations have also been designated as intangible cultural heritage by the Indonesian Ministry of Education and Culture. A broad survey in 2011 placed beef rendang as the most delicious dish in the world.
The origin of rendang could be traced back to the Indian merchants links to West Sumatra before the 15th century. There are Dutch archives about Minangkabau that state regular contacts between India and West Sumatra in the early second millennium, thus suggests that north Indian curry was possibly the precursor of rendang. Indian curry was adopted by the Minangkabau people as gulai, a local version of curry. Minangkabau people then cooked this gulai further in order to prepare kalio also known as wet rendang. This cooking process was then continued until it thickened and became rendang or also known as dry rendang.
Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants began to trade and migrate to Malacca in the 16th century, "Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for a long journey.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.