There is arguably almost no more quintessentially Indonesian dining favorite than the Beef Rendang. It is strongly rooted in history and culture in Malaysia, dating back to the 1500’s, and has evolved over time to become one of the most popular dishes for Indonesian tourists and locals. The cooking technique for the rendang developed as a means for preserving meat before refrigeration existed, marinating and slow cooking in coconut milk and the combination of spices such as turmeric, garlic, chilli, lemongrass, shallot, ginger, and galangal until all the coconut milk has been soaked up by the meat. The longer the cooking process, the better. In fact the combination of the spices act as organic antimicrobial and natural preservatives, which is why the dish has stood the test of time (other than being truly delicious!). Fascinatingly, the cultural significance of the rendang is considered by the Minangkabau people of Sumatran Indonesia to be a conversation with their elders using four ingredients as philosophy (musyawarah):
- The dagiang, or meat, is symbolic of “Ninik Mamak”, the elders and traditional tribal leaders in West Sumatra.
- The karambia, or coconut milk, is symbolic of the “Cadiak Pandai” – the intellectuals.
- The lado, or chilli, is symbolic of the scholars.
- The pemasak, or spice mixture, represents the entire Minangkabau society.
Please come see why the Beef Rendang is one of the most popular Indonesian dishes at Muntigs Bar & Restaurant at Batu Karang Lembongan Resort & Spa, and enjoy it in the surroundings of authentic island life with a stunning view. Reservations recommended.
