What's the Difference Rendang Malaysia With Rendang Indonesia
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What's the Difference Rendang Malaysia With Rendang Indonesia
Rendang is busy discussing warganet in Malaysia and Indonesia. This stems from the criticism of one of the UK MasterChef jury on Malaysian participants who serve rendang chicken with nasi lemak. The jury mentioned the participants' artificial chicken rendang was not crunchy.
When viewed from the creation of chicken rendang made by participants who eventually eliminated it, the color tends to brown like a curry. Although derived from the same root, rendang Malaysia and rendang Indonesia was different.
Rendang itself comes from Minangkabau land alias area of West Sumatra. Since ancient times, Minang people who have traditions of merantau are believed to bring rendang to neighboring countries including those currently Malaysia. In Malaysia itself occurs culinary assimilation process so as to produce rendang different from that known in West Sumatra.
According to William Wongso, a culinary expert who is touted as a "rendang diplomat", rendang is not a cooking name, but a cooking method. "Rendang is originally from the word 'randang', internationally, this term is unknown. Though it's a way of cooking, 'girdle', "he told KompasTravel, Wednesday (4/4/2018).
This cooking technique "slashed", continued William, means "to bake" the coconut milk with a small fire until blackened. Therefore, when cooking rendang abroad and doing culinary exposure archipelago in the international world, William often describes rendang padang as "Western Sumatera caramelized beef curry" or caramelized beef curry typical of West Sumatra.
"But to my knowledge, every village in West Sumatra has a rendang composition that can be different. Spices and spices can be different, but there is only one similarity, the process of caramelization. The old cooking process so that the sugar in coconut milk to caramel with the spices, so the color is more black, "said William.
Therefore, the rendang is actually dry textured (not berkuah) and blackish color due to a slow cooking process with low heat. The process of rendang cooking can take up to eight hours.
The result is rendang also be durable. Because it is durable to carry on long journeys, in the past, rendang has become food for pilgrims and pilgrims.
"But that is if we talk rendang in West Sumatra. If in Indonesia we know the frequent (rendang) that exist in the restaurant padang. Indonesia also if we want to debate (which is known) is still rendang-rendang brought padang food houses in Indonesia, "said William.
William refers to the padang restaurants in almost all cities in Indonesia. Not all padang restaurants serve black dry rendang. Most colors tend to be brownish red. Like the restaurant of paddock in Java, generally presents "rendang" berkuah reddish color is actually more regarded as kalio by Minang people.
"But if we go to West Sumatra, each region can be different. But all that is held up like burning, "said William.
What about rendang in Malaysia? According to William, rendang in Malaysia is physically red or brownish. "(The color) like rujak or kalio spice," said William.
William admits he has never seen rendang that until black in Malaysia. "I noticed it was a process up to kalio. Not until as long as (cooking) Minang rendang, "he added.
Texturally, rendang in Malaysia tends to be wetter because it is not cooked until it is completely dry and blackened. In West Sumatra, these results are often referred to as "kalio".
The process of rendang cooking through the stages of curry, kalio, and new rendang. With the same ingredients (herbs, spices, and coconut milk), the meat is cooked for about two hours. The result is a reddish yellow curry and a lot of juices are still thin but the meat is cooked.
A serving of rice rendang at Rumah Makan May is priced at Rp 25,000, including sweet iced tea.
After that is the kalo stage ie when the same ingredients are cooked for about four hours. This is the stage to rendang. The kalio dish is characterized by thick greasy sauce. Because at this stage, coconut milk has been issued oil. The color was already brownish red.
"So as far as I can see, I have never seen anything like that in Indonesia. So it's different. It is also recognized Chef Wan. The character is different, although its origin is from Minang, "added William.
Chef Wan or Datuk Redzuawan Ismail is a celebrity chef from Malaysia. For over 25 years, he introduced Malaysian and Southeast Asian cuisine through his television programs and cookbooks. He is also a culinary ambassador for Malaysia's tourism agency.
"But every region there are also many versions. For example rendang peranakan, "said William.
William adds like in West Sumatra, every region in Malaysia has its own version of rendangnya. He admitted could not explain the difference because it has not tried all types of rendang in Malaysia.
Selan it, continued William, rendang Malaysia also used to use kerisik. Kerisik is grated coconut cooked roasted to black and then crushed until crushed. In Malaysia and Singapore, kerisik put in rendang.
Unlike rendang in Padang restaurants in general are red. At RM Morning Sore, the rendang is dark brown.
"In West Sumatra there is also a makai this, this so black rendang. This kerisik like serundeng burned, "added William.
Another thing that characterizes rendang Malaysia is the influence of India is more dominant than rendang in West Sumatra. An example is rendang tok from Perak, Malaysia. Rendang is supposedly made by the palace chef who has access to various foreign herbs.
Rendang tok is made with a variety of herbs and spices that are also famous for using spices like in Indian curry. As well as other additional herbs such as lemongrass, kencur, grated coconut, also brown sugar. The color is quite black and dry like rendang Minang.
Some versions of rendang in Malaysia also generally use spices such as lawang flowers, pepper, cinnamon, cumin, cardamom, cloves, until fennel. This spice is commonly used for Indian cuisine. Although some versions of rendang in the coastal areas of West Sumatra also use this spice.
To balance the taste, some versions of rendang in West Sumatra also use kandis acid. This is different from rendang in Malaysia. In addition, because it is not cooked in a long time, rendang in Malaysia often use brown sugar. While rendang Minang does not require this because the process of caramelizing coconut milk produces a natural sweetness of coconut milk.
Source: https://travel.kompas.com/read/2018/04/05/082600027/apa-bedanya-rendang-malaysia-dengan-rendang-indonesia-
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