Kinds of typical Indonesian rendang daging - Rendang is a food that contains abundant spices nan. In addition to the basic material of meat, milk kerambil rendang wearing Sari (Karambia), and a mixture of spices typical variations are smoothed in between Lombok (lado), lemongrass, galangal, turmeric, calamus, white tuber, red berambang and various other spices commonly known as cooking. Excellence rendang is the use of natural herbs, which temper sterilizer and destroy germs basil therefore a natural preservative material of similar nature. White bulb, red bulb, calamus, and ginger are known to have antimicrobial activity of tinggi.Tak astonishing when rendang can be kept one week to four weeks.
The origins of rendang or traced originated in Sumatra, especially Minangkabau. For residents Minang rendang has existed since the first and has become a tradition of cuisine that is served in a wide range of cultural activities and daily meals. As tradition dishes, rendang is suspected to have existed since the Minang community held its first cultural activities. After that the art of cooking is advanced into the territory of another serantau other Malay culture; started Mandailaing, Riau, Jambi, reaching across the region in Negeri Sembilan nomads who inhabited from Minangkabau. Therefore rendang widely known both in Sumatra and the Malay Peninsula.
The origins of rendang or traced originated in Sumatra, especially Minangkabau. For residents Minang rendang has existed since the first and has become a tradition of cuisine that is served in a wide range of cultural activities and daily meals. As tradition dishes, rendang is suspected to have existed since the Minang community held its first cultural activities. After that the art of cooking is advanced into the territory of another serantau other Malay culture; started Mandailaing, Riau, Jambi, reaching across the region in Negeri Sembilan nomads who inhabited from Minangkabau. Therefore rendang widely known both in Sumatra and the Malay Peninsula.