In addition to beef, rendang also use coconut (karambia), and a mixture of various spices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onions and various other spices are usually referred to as (the cooker).
Rendang has a respectable position in the culture of Minangkabau society. Rendang has its own philosophy for the people of West Sumatra Minang of deliberation.
There are two kinds of rendang rendang: dried and wet. Normally dry rendang can be kept for three to four months, and is used for ceremonial occasions or guests of honor. Wet rendang, also known as kalio can be found throughout the Padang Restaurant, and can only survive within a month. Rendang is favored by the people especially the lovers of Indonesian cuisine lovers of the desert. Home cooking is very popular field in jakarta. many can be found on the curb this restaurant. and is no stranger to the Indonesian people will taste this dish.
