Origin: West Sumatra, Indonesia
Main Ingredients: Caramelized prime beef, coconut cream, galangal, lemongrass, garlic, black cardamom, cinnamon & kaffir lime leaves
Facts:
Rendang is traditionally a spicy beef dish originating in the early 16th Century from the Minangkabau people of West Sumatra, Indonesia
An online poll by CNN International chose Rendang as the number one dish of their "World's 50 Most Delicious Foods”
The cooking technique flourished because of its role in preserving meat in a tropical climate
If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still good to consume. It can even last months stored in a refrigerator
It is one of 5 national dishes of Indonesia
In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk. The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio — Rendang
*Health Benefits:
Kaffir Lime Leaves:
Anti bacterial
Extremely high in Vitamin C
Antibiotic
Stress releasing, high in Atsiri oil
Cleanses the blood
Lemongrass:
Detoxifies body, flushing harmful toxic waste
Tonic for the nervous system
Reduces fever
Helps treat infections
Manages Type 2 diabetes
Coconut Cream:
Gives you energy not fat due to structure of the fatty acid chain
Natural antioxidant, fatty acids stop free radicals – preventing ageing
Hydration