Rendang

• Rendang is a popular dish of meatstewed in coconut milk and spices, commonly found in Malaysia, Singapore, and Indonesia. It has a long history in the region with distinct versions uniqe to invidual Malaysian states that use different ingredients for the rempah ( Malay for "spice mix"), thus resulting in diffreringflavours of the meat.
• History
• Rendang is belived to originate from West Sumatra and water buffalo was traditionally used as the meat. The dish signifies the wealth of the person or community that can afford to put down a water buffalo for consumption. Water buffaos, however,tend to be tougher than common beef found in temperature over a long period of time, and braised in coconut milk and spices until it becomes a dry curry. As the whole buffalo was prepared, the dish was cooked in large quantities, often using a large wok. Rendang was originally wrapped in plantain or banana leaves for consumption on long journeys.
• The dish today is considered a celebratory mea, served reguraly during Hari Raya, a major feast day amongst Muslim Malays, and at Malay waddings. It is eaten