rendang

Rendang is a dish of meat or randang spicy flavor that uses a mixture of various herbs and spices . This dish is produced from heated cooking process repeated with coconut milk . Cooking process takes many hours ( usually about four hours ) to dry and solid black . At room temperature , rendang can last for weeks . Rendang is cooked in a shorter time and has not dried coconut called kalio , light golden brown . Rendang can be found at Rumah Makan Padang worldwide . The cuisine is popular among the people of Indonesia and other countries in Southeast Asia , such as Malaysia , Singapore , Brunei , the Philippines , and Thailand . In the region of origin , Minangkabau , rendang served in a variety of ceremonies and special events . Though rendang is a traditional Minangkabau cuisine in general , each region in the Minangkabau have cooking techniques and the use of different herbs . In 2011 , rendang dish has been named as the first rank in the list of World 's 50 Most Delicious Foods ( World's 50 most delicious dishes ) held by CNN International . Rendang is a dish containing rich spices . In addition to the basic ingredients of meat , rendang uses coconut milk ( Karambia ) , and a typical mixture of various spices including chili mashed ( lado ) , lemongrass , galangal , turmeric , ginger , garlic , onion and various spices more commonly referred to as cookers . Uniqueness rendang is the use of natural herbs , which is antiseptic and kills pathogenic bacteria that are as natural preservatives . Garlic , onion , ginger , and galangal are known to have strong antimicrobial activity . [ 2 ] Not surprisingly, rendang can be kept one week to four weeks . Original rendang cooking process can spend countless hours ( usually about four hours ) , because that's cooking rendang requires time and patience . [ 3 ] Pieces of meat cooked with spices and coconut milk right in the heat of fire , stirring slowly until the coconut milk and spices absorbed by the meat . [ 4 ] After boiling , the fire diminished and continue stirring until the milk thickens and becomes dry . Cook rendang must patiently and diligently guarded , always carefully turned upside down so that the coconut milk and spices dry completely absorbed , without scorching or destroy flesh . The cooking process known in the culinary arts with the modern term ' caramelization ' . Because it uses a lot of spices , rendang is known to have a complex and unique flavor .