This has become a kind of “victory” for Indonesia in dealing with Malaysia, considering that this neighbor country once claimed rendang as part of its national food. The results of the poll put rendang in the top-notch position as the most delicious food in the world. The world’s attention then was turned to this black meat preserved food.
The image of rendang as an ethnic and domestic food then increased to the global level after CNN Go released a poll titled “World’s 50 Most Delicious Foods” in 2011. In essence, this Minangkabau specialty food is liked by all social levels and ethnic groups in Indonesia. It can be seen from how rendang is always presented in typical Minangkabau restaurants in every city in Indonesia, always presented as one of the special dishes on every Lebaran (Islamic holy day), and is one of the common domestic menus in Indonesian households. Of the many, rendang can be said to be an iconic one in the collective tastes of the Indonesians and has even become a part of the national identity, besides it also being associated with the Minangkabau culture of West Sumatra. Rendang keeps in the fridge for several day or frozen for up to three months to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.There are so many ethnic foods in the Indonesian culinary sphere. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee’s cookbook, “Coconut & Sambal,” is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life.
Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan.
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