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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 honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and ''Hari Raya'' (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelised beef curry’.〔〔(Indonesia Proud: William Wongso: Duta Rendang di Dunia Kuliner Internasional )〕 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. ==Composition and cooking method== The cooking technique flourished because of its role in preserving meat in a tropical climate.〔(Urang Minang.com Inilah Rendang Minang Juara dunia itu )〕 Prior to refrigeration technology, this style of cooking enabled preservation of the large amount of meat. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: ''karambia'') and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemongrass, garlic, shallot, chilli and other spices. This spice mixture is called ‘''pemasak''’ in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.〔 Traditionally the term ''rendang'' in Minangkabau language does not refer to a certain type of dish. The verb ''merendang'' actually refers to a cooking method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done.〔(【引用サイトリンク】 newspaper=Kompas.com )〕 Traditional Padang 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 become tender.〔(【引用サイトリンク】website=Female Kompas.com )〕 To cook the meat until tender with almost all the liquid evaporated requires great care, if the meat is not to be burnt or spoilt. 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, ''ketupat'' (a compressed rice cake) or ''lemang'' (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, ''cubadak''〔(【引用サイトリンク】title=Gulai Cubadak | Green Jackfruit Gulai Recipe | Online Indonesian Food and Recipes )〕 (young jackfruit ''gulai''), cabbage ''gulai'' and ''lado'' (red or green chilli pepper sambal). File:Rendang 1.JPG|The early process of cooking rendang, the coconut milk is still abundant File:Rendang 2.JPG|Mid process of rendang cooking, coconut milk start to evaporate and become oily File:Rendang.JPG|Rendang almost ready, coconut milk almost evaporated completely and the meat darkened File:Lamb rendang.jpg|Rendang ready to serve File:Nasi Rendang.JPG|Rendang served with ''nasi rames'' (steamed rice, cabbage ''gulai'', green sambal and ''gulai'' sauce) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「rendang」の詳細全文を読む スポンサード リンク
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