Rendang, Makanan Dunia

Di sini siapa yang gak tahu dengan rendang. Nama yang sangat popular baik di Indonesia maupun di mancanegara. Masakan daging dengan cita rasa pedas dengan menggunakan bumbu-bumbu dan rempah-rempah. Proses memasaknya membutuhkan waktu yang cukup lama sampai berjam-jam untuk menghsilkan warna yang kering dan hitam pekat dan dilakukan secara berulang-ulang dengan santan kelapa ( karambia ). Untuk rendang yang dimasak dalam waktu singkat dan masih terdapat santannya disebut kalio dengan warna coklat keemasan.

Sekarang banyak sekali warung masakan padang di seluruh dunia. Luar biasa sekali masakan ini selain rasanya yang lezat ternyata makanan ini mendunia. Di Minang, rendang disajikan dalam berbagai upacara adat dan acara-acara istimewa seperti pernikahan,khitanan, berzanji, perhelatan agama, dan lain-lain.

Informasi lebih lanjut bahwa rendang dinobatkan sebagai hidangan terlezat pertama pada tahun 2011 dalam daftar World’s 50 Most Delicious Foods yang digelar oleh CNN International. Luar biasa sekali makanan ini ya….

Untuk kandungan rendang jangan risau karena rendang mengandung bumbu rempah yang kaya. Bumbu-bumbu alami ini bersifat antiseptik dan membunuh bakteri patogen sehingga bersifat sebagai bahan pengawet alami. Bawang merah, jahe, bawang putih, dan lengkuas memiliki aktivitas anti mikroba yang sangat kuat. Tidak heran jika rendang dapat bertahan sampai satu bulan.

Perlu kalian ketahui bahwa rendang memiliki posisi yang sangat terhormat dalam budaya masyarakat Minangkabau yang mempunyai filosofi musyawarah dan mufakat yang berangkat dari 4 bahan pokok melambangkan keutuhan masyarakat Minang, yaitu:

  • Dagiang (daging sapi) lambang dari “Niniak Mamak” (para pemimpin Suku adat)
  • Karambia (santan kelapa) lambang “Cadiak Pandai” (kaum Intelektual)
  • Lado (cabai) lambang “Alim Ulama” yang pedas, tegas untuk mengajarkan syariat agama
  • Pemasak (bumbu) lambang dari keseluruhan masyarakat Minangkabau.

Untuk jenis-jenis rendang ada rendang kering dan rendang basah atau kalio perbedaanya terletak pada waktu pemasakannya untuk rendang kering dibutuhkan waktu berjam-jam lamanya hingga santan benar-benar mengering dan bumbu terserap sempurna. Rendang kering mampu bertahan hingga lebih dari sebulan jika diisimpan di kulkas, dan enam bulan jika dibekukan. Sedangkan untuk rendang basah waktu yang dibutuhkan untuk memasak lebih singkat, santan belum mengering sempurna, dan hanya bertahan dalam waktu kurang dari satu minggu.

Itu saja ya yang admin dapat informasikan di post kali ini. Semoga bermanfaat 😀


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