RENDANG is a dish which originated from
the Minangkabau ethnic group of Indonesia, and is now
commonly served across the country. One of the characteristic foods of
Minangkabau culture, it is served at ceremonial occasions and to honour guests.
Rendang is hot/spicy food, and u can found it in "RUMAH MAKAN PADANG".
Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf,lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf,lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
NASI GORENG, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.
SATAY, is the oriental cuisine and originated in Indonesia. Almost anywhere in this country, especially in Java n Bali Island, u can find "WARUNG SATE", where it has become a national dish. . I think satay is the best food that everybody can eat it. It is also popular in many other Southeast Asian countries
Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts.
