CHICKEN RENDANG
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand.
Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya. Culinary experts often describe Rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.
The cooking technique flourished because of its role in preserving meat in a tropical climate.[6] Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, have antimicrobial properties and serve as natural organic preservatives.
Rendang takes hours to cook. Cooking Rendang involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. Because of its generous use of numerous spices, Rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, or glutinous rice barbecued in bamboo tubes
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