RendangSeptember 12, 2012
Ask any Malaysian how duck or beef rending ambience like? Be prepared for a lip-smacking ‘delicious’ answer since this renouned plate has turn a tack beef plate to accompany a nasi lemak dishes or warm, steamed rice, anytime of a day.
This curried and stewed beef plate is pronounced to have originated from Padang, West Sumatra. Commonly served during rite and gratifying occasions, a plate has been ‘absorbed’ into other areas in S.E.Asia, with slight variations. Traditionally rendang is done with beef and baked with coconut milk, galangal, lemongrass, kaffir orange leaves and other spices like tamarind or turmeric leaf. The plate is braised for hours until roughly all a glass is gone, permitting a beef to catch a sharp condiments. The cooking routine changes from hot to frying as a glass evaporates. Beef rending routinely takes about 2-4 hrs to prepare while a equally renouned duck rendang needs usually 1-2 hors to be cooked. The longer a cooking process, a improved a plate will ambience as a beef not usually absorbs a spices though becomes proposal as well. The locals trust that rending tastes best on a 2nd or 3rd day after it is cooked. In fact a well-cooked rending plate can be stored adult to days underneath room heat or even weeks in a refrigerator.
Rendang is mostly served with rice, ketupat (compressed rice cake) and lemang (glutinous rice grilled in bamboo tubes). Today, complicated food connoiseurs, are savouring rending duck or beef with crusty, nation bread that creates a juicy tender with a dish.