Rendang and the Minangkabau people
For this post, I will be reviewing rendang – a dish I discovered while browsing through recipes on the New York Times. On a chilly early summer day (yes, I am very late posting this), it caught my attention and I decided to give it a try. Rendang originates from the Minangkabau people of West Sumatra in Indonesia and has a history dating back to the 15th century. It is believed to have been brought to the Malay Archipelago by Muslim traders. The dish is made by slow-cooking beef (or any other meat) in a blend of spices and coconut milk until the liquid is fully absorbed and the meat is tender. Over time, the recipe has evolved, resulting in the thick, rich, and flavorful dish that is known as rendang today.
We also made Coconut Turmeric Cauliflower and Roti Canai. They were super tasty and easy to make, just ask my friend Jesse who helped cook the meal 🙂
The History of Rendang
The History of Rendang reflects the ways trade and interaction influence our culture.
Rendang is a popular dish from West Sumatra in Indonesia, made with beef simmered in spices and coconut milk. Its history can be traced back to the early second millennium when there was regular contact between India and West Sumatra. According to reports, the precursor of rendang was a combination of meat and spices prepared in North India known as curry. This dish is believed to have been brought to West Sumatra by Indian traders, along with their culture.
The dish was further developed and refined by the Minangkabau people in West Sumatra, who added their own unique flavors and techniques to the dish.
The history of the Minangkabau people in West Sumatra dates back several centuries, with evidence of their existence in the region as early as the 7th century. They have a rich cultural heritage and are known for their matrilineal social system, where property and status are passed down through the female line. Did you know we can sometimes determine if a society was matrilineal from the archaeological record (although the interpretation of the evidence is often complex and multi-faceted)?
Side note on Matrilineal:
Matrilineality can be seen in the archaeological record through various types of evidence, including burial practices, domestic architecture, material culture, and historical documents. The arrangement of grave goods and the layout of domestic structures can indicate the importance of matrilineal descent in a society. If women’s graves are more elaborate or if houses are built to accommodate multiple generations of women, this may suggest a higher status for women. The study of objects, such as pottery, textiles, and jewelry, can also reveal matrilineal systems of inheritance if they are passed down through the female line. Written records, such as genealogies, oral histories, and laws, can provide further insight into the practices and beliefs associated with matrilineal descent.
The Minangkabau are also known for their strong traditions of oral history, and their history is preserved through a complex network of stories, songs, and legends passed down from generation to generation.
The cooking process employed by the Minangkabau people involved simulating the massaman curry from India and then recooking it into kalio, which had a more condensed, brownish, and oily sauce due to the splitting by heat. The Minang people then further cooked it until the color became darker and the meat absorbed the sauce. The dish has been found in West Sumatra since the 8th century, according to reports.
The ingredients used in the dish were influenced by Indian cuisine, with spices such as onion, coriander, cumin, and ginger coming from India. The spread of rendang in West Sumatra was said to have originated from three areas known as Luhak nan Tigo, or “the three mountains.” This dish became popular throughout West Sumatra, eventually spreading outwards.
The spread of the dish can largely be attributed to the 19th century when the Minangkabau became involved in the trade network of the Dutch East India Company. At this time, many Minangkabau people emigrated to other parts of the Dutch East Indies (modern-day Indonesia) to work as traders and plantation workers.
The popularity of this dish continues to spread today, with rendang being recognized as one of the best dishes in the world. The dish is now widely enjoyed not only in Indonesia, but also in other parts of Southeast Asia and beyond.
And, how could I forget? My friend Amelia made the delicious (and beautiful!) Indonesian layered, jello-like dessert, Pandan cake.
The Recipe
