TIMES JAZIRAH, JAKARTA – Rendang, one of Indonesia's most iconic dishes, is famous for its rich spice flavor and its unique and lengthy cooking process. This Minangkabau specialty is part of the archipelago's culinary treasures recognized worldwide. With a variety of local spices used, rendang can deliver deep and complex flavors.

The meat is slow-cooked until the marinade is fully absorbed resulting in a tender texture, making it a favorite dish in many Padang restaurants and Indonesian restaurants.

The Philosophy

Rendang is more than just food. In Minangkabau culture, every ingredient used has its philosophy. As reported by Indonesia Kaya in the article Rendang, Persembahan Tanah Minang untuk Dunia, the main components of rendang symbolize aspects of life.

Beef symbolizes the traditional leaders or 'ninik mamak', coconut milk depicts the scholars or 'cadiak pandai', chili symbolizes the ulama who act as moral guardians, and spices symbolize the Minangkabau community as a whole.

The long cooking process of rendang teaches the value of patience and perseverance. The coming together of these ingredients symbolizes social harmony, while the change in color of the meat as it cooks, from pink to dark brown-black, reflects the journey of one's life from youth to adulthood. In traditional Minangkabau events such as weddings or large ceremonies, rendang is often served as a symbol of respect, unity, and togetherness.

Not only in Indonesia, rendang has also received international recognition. In 2011, rendang was named one of the best foods in the world by CNN. This award solidifies rendang's position as one of the most popular dishes not only in the archipelago but also in various countries.

Complicated and Long Cooking Process

One of the things that makes rendang special is its time-consuming cooking process. Beef is cooked in coconut milk and a variety of spices such as lemongrass, galangal, garlic, shallots, chili, turmeric, and other spices that give rendang its distinctive flavor. This process is done slowly over low heat until the coconut milk dries up, and the meat turns dark brown, indicating that the rendang is fully cooked.

Cooked rendang can last a long time, even up to a few days without losing its flavor. Drier rendang can be stored without refrigeration, making it a great side dish to take on long trips or as a quick meal for a few days.

According to Asyifa Bayu Putri Zelaikha, a student at UIN Malang who enjoys rendang, this dish has a uniqueness that is hard to find in other cuisines. “Rendang is one of my favorites because of its rich flavor and soft meat texture. The spices are perfectly absorbed, making every bite full of flavor,” says Asyifa.

Asyifa also adds that rendang is the main side dish she always chooses when eating at Padang restaurants. “Every time I eat at a Padang restaurant, Rendang will be my first choice. It goes very well with warm rice and green chili sauce,” she said.

Indonesian Culinary Pride

Rendang is a testament to Indonesia's global culinary richness. The long and complex cooking process gives rendang its deep flavor and extraordinary texture. Recognition from consumers such as Asyifa Bayu Putri Zelaikha shows that rendang is not just food, but also part of a culture that has been passed down from generation to generation.

As part of the culinary richness of the archipelago, rendang is not only enjoyed in Indonesia but also in various parts of the world. For foodies, rendang is one of the must-try foods, especially in a side dish of Padang rice. (*)