English to Indonesian: Rendang
General field: Other
Detailed field: Food & Drink | |
Source text - English
Rendang is a traditional food originating from West Sumatra and prepared by Minangkabau people. Rendang is commonly made with beef (especially tenderloin) with special sauce containing a high amount of coconut milk. In the past, Minangkabau people prepared rendang in such a way that it has long shelf life and could be stored during long journeys. The long shelf life of rendang is thought to be contributed by the spices used during the cooking process. Nowadays, rendang is known worldwide, but its history and cultural significance are given less attention. In this article, the history and philosophy of rendang as the treasure of Minang people is discussed. To date, it is believed that rendang originated from India because of its similarity to Indian curry. The long cooking process of rendang has its own philosophy about patience, wisdom, and sincerity. Proper choice of beef, spice mix, control of heat, cooking duration, and stirring technique affect the taste of rendang. Traditionally, rendang is served during special occasions and to special people. | Translation - Indonesian
Rendang merupakan makanan tradisional yang berasal dari Sumatera Barat dan diolah oleh masyarakat Minangkabau. Rendang biasanya dibuat dari daging sapi (terutama tenderloin) dengan kuah khas yang mengandung santan yang banyak. Dahulu masyarakat Minangkabau mengolah rendang sedemikian rupa sehingga memiliki umur simpan yang lama dan dapat disimpan dalam perjalanan jauh. Rendang yang lama basi diduga disebabkan oleh bumbu yang digunakan selama proses memasak. Saat ini, rendang dikenal di seluruh dunia, namun nilai sejarah dan budayanya kurang diperhatikan. Dalam artikel ini dibahas sejarah dan filosofi rendang sebagai harta karun masyarakat Minang. Hingga saat ini, rendang diyakini berasal dari India karena kemiripannya dengan kari India. Proses memasak rendang yang panjang memiliki filosofi tersendiri tentang kesabaran, kearifan, dan keikhlasan. Pemilihan daging yang tepat, campuran bumbu, pengontrolan panas, lama pemasakan, dan teknik pengadukan memengaruhi cita rasa rendang. Secara tradisional, rendang disajikan pada acara-acara khusus dan kepada orang-orang khusus. |
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