Indonesia, Malaysia – Traditional Mutton Rendang
by Muhammad Ahmed
Introduction & History
Mutton Rendang is a special meat-based dish that is originated from the Minangkabau region or the state of Indonesia. This meat-based dish has a spicy taste and is very delicious and delightful. This dish mutton rendang is cooked on special types of events like Eid-ul-Fitr and Eid-ul-Azha, special features such as parties, big events or weddings, etc. Many people make it at their own home as a regular dish. The word Randang means a spicy meat-based dish which can be lamb meat, beef, or chicken meat prepared with coconut milk and some other spices and ingredients. This dish is slightly identical to “Gulai” and “Kalio”. Gulai is prepared with spicy coconut milk and mix with the pieces of meat so the meat is wet and then cook it on high flame until its reached to their boiling point then gulai is ready. When we don’t stop the flame and continue the process of healing through meat with coconut milk and the coconut milk is fully dry or evaporated and the pieces of meat start to brown then this dish is called Kaleo. There is a professor of food historian from Andalas University Prof. Gusti Asnan claims that rendang is starting spread across the Indonesian region when ‘Minangkabau’ people start trading and immigrants to Malacca which is the capital city of Malaysia then they need some food for preserving and then they suggest and select Rendang, In short Rendang is originated from Indonesia and Malaysia. Same as for Rendang because when the meat starts brown you need to heat it at the maximum level until continues to change its color and starts to turn dark brown or even almost black then your dish Rendang is ready and you can serve it in front of your family and friends. You can also try it at your own home by following the recipe described below.
Mutton Rendang is a traditional dish of Indonesia and Malaysia because it is originated in Indonesia. There are many types of traditional dishes here but this one is the top traditional dish. It is in their traditions and culture. As it is a dish of Minangkabau it consists of four main ingredients or components meat (mutton, chicken, beef), coconut milk, chili (lado) and the last one is spice mixture. We need to know that first, we should prepare a mixture of spices and coconut milk because it makes more spicy and sour the dish and marinates it well (optional). It is for special events or ceremonies like wedding ceremonies, birthday ceremonies, etc.
Do you know that Mutton Rendang was included in the world’s first 50 best dishes in 2011 claimed by CNN International?
Types of Rendang
Rendang has many types some of them are shown below:
As I said earlier that it is slightly identical to rendang or you can say it is an initial stage of Rendang.
At the start, we already discussed that how to make Kalio Rendang. In other words, Kalio Rendang is a middle stage of Rendang and then it forms a traditional Rendang after go through the Kalio process.
The other names of these two types are
Dried Rendang (Kalio)
Wet Rendang (Gulai)
- Calories: 480 kcal
- Fat: 20.7 g (32%)
- Proteins: 9.7 g (19%)
- Serving: 5 to 6 persons
- Mutton 1kg
- Ginger 1.5 inch
- Red chilies 6
- Shallots (small) 12
- Garlic 6 cloves
- Galangal 1 inch (Optional)
- Dry red chilies 12 (Soaked in water for 15 mins)
- Lime leaves 12
- Tamarind juice 2 Tbsp
- Brown Sugar 2 Tsp
- Turmeric powder 1 Tsp
- Grated Coconut 4 Tbsp (Roasted)
- Cashews 8
- Coriander seed 1 Tbsp
- Lemongrass: 4 (2-inch white portion)
- Coconut milk 1.5 cup
- Oil 3 Tbsp
- Water 1 cup
- Salt As per taste
- Take a grinder add 12 small shallots, cut pieces of ginger, 6 garlic cloves, galangal, 4 lemongrasses, 6 red chilies, 1tsp of coriander seed, 2tsp of brown sugar, tamarind juice, 8 cashews, 1 tap of turmeric powder, salt to taste, 12 Kashmiri chili (optional).
- Now after adding all these ingredients and spices blend it well until well combined, and form into a fine paste.
- Now take a saucepan place it on the stove.
- Add 3 tsp of oil, 12 lime leaves into the saucepan.
- Let’s add the prepared ground paste to it and fry it until the oil separates.
- Now add 1 kg mutton pieces and mix it well.
- Mix on low flame until well combined.
- Then add grated coconut roasted and again mix it well.
- Then add 1.5 cups of coconut milk.
- Mix it well and cook on medium flame approximately for 8 to 10 minutes.
- Then add 1 cup of water and cover the frying pan.
- Cook it on low flame for approximately 1 hour and 30 minutes.
- After that uncover it and mix it again.
- Your dish is ready to eat.
- Serve it to your family and your loved ones.
- Enjoy your meal.
- PREP. TIME: 10 MINS
- COOKING TIME: 1 hour and 30 minutes minutes
- TOTAL TIME: ALMOST 2 hours Required
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