Rendang, The Philosophy Culinary of Minangkabau
March 11, 2009 by badsect
Filed under Restaurants & Night Clubs
- Meat (Dagiang), which reflects the mamak Ninik as ethnic leaders,
- Coconut (Karambia), which reflects the cadiak clever and intellectual,
- Cabe (lado), which reflects the learned scholars who are spicy, firm in the faith,
- Utensils (pamasak), which reflects the whole society Minangkabau.
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Rendang, Favourite Culinary in Padang
February 3, 2009 by badsect
Filed under Restaurants & Night Clubs
Rendang is one of favourite culinary in Padang. Rendang made from cow meat simmered in spices and coconut milk. You’ll find rendang in Padang restaurants or food stall. There are two kind of rending, dry rendang and kalio (wet rendang). The cooking process of dry rending was longer than wet rendang.
The characteristic of wet rending are its souce more liquid and its color is yellow-brown, not yet brown-black like dry rendang. Rendang have unique characteristic, its taste deliciously oily and salty, sweet, and hot which balanced, and spicier.There are no cooking standard or standard recipes of rendang, so the taste can be differ among food stall or restaurants. The variants of taste depend on condiment and spices which used. Commonly, spices used in rendang recipes are red chili, red onion, garlic, galangal, ginger, turmeric, turmeric leaves, bay leaves, lemongrass, candlenuts, salt, sugar and kandis sour fruit. If you can not mixed spices above, you can buy instant rendang spices in supermarkets.
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A Unique of Padang
The cuisine of the Minangkabau people is commonly called Padang cuisine, due to it being the capital and largest city of the region. Padang restaurants are common throughout the country and are famous for their spicy food and their unique way of serving it. Padang food is usually cooked once per day, and all customers choose from those dishes, which are left out on display until no food is left. It is served in small portions of various dishes, but constituting, with rice, a complete meal.
In a Padang-style restaurant, the table will quickly be set with dozens of small dishes filled with highly-flavored foods such as curried fish, fried tempeh, stewed greens, chili eggplant, curried beef liver, fried chicken, and of course, sambals, the spicy sauces ubiquitous at Indonesian tables. Customers take – and pay for – only what they want from this array of dishes. Food safety is generally a concern, as customers take food out of communal dishes with their hands, dishes which will be served to subsequent customers.
The best known Padang dish is rendang, a spicy meat stew. Soto Padang (crispy beef in spicy soup) is local residents’ breakfast favorite, meanwhile Sate (beef satay in curry sauce served with ketupat) is a treat in the evening.
