Rendang

Rendang (/ˈrəndɑːŋ/ REN-DUNG; Indonesian
pronunciation: [rənˈdaŋ]) is a Minang dish originating from the Minangkabau
region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to
the cuisines of neighbouring Southeast Asian countries such as Malaysia,
Singapore, Brunei and the Philippines. Rendang is often described as a rich
dish of meat — most commonly beef (rendang daging) — that has been slow cooked
and braised in a coconut milk seasoned with a herb and spice mixture, until the
liquids evaporate and the meat turns dark brown and tender, becoming
caramelized and infused with rich flavours.

As the signature dish of Minangkabau culture, rendang is
traditionally served at ceremonial occasions to honour guests during festive
events; such as wedding feasts and Lebaran or Hari Raya (Indonesian popular
words for both Eid al-Fitr and Eid al-Adha). Rendang is also traditionally
served among the Malay community in Indonesia, Malaysia, Singapore and Brunei,
as well as the Maranao in the Philippines.

Rendang is officially recognised as one of Indonesia's
national dishes. Six types of rendang preparations have also been designated as
intangible cultural heritage by the Indonesian Ministry of Education and
Culture. A broad survey in 2011 placed beef rendang as the most delicious dish
in the world.

Rendang is revered in Minangkabau culture as an embodiment
of the philosophy of musyawarah, discussion and consultation with elders. It
has been claimed that the four main ingredients represent Minangkabau society
as a whole:

• The meat (daging) symbolises the Niniak Mamak, the
  traditional clan leaders such as the datuk, the nobles, royalty and revered
  elders.
• The coconut milk (karambia) symbolises the Cadiak Pandai,
  intellectuals, teachers, poets and writers.
• The chilli (lado) symbolises the Alim Ulama, clerics, ulama
  and religious leaders. The hotness of the chilli symbolises Sharia.
• The spice mixture (pemasak) symbolises the rest of Minangkabau
  society.