Rendang in Negeri Sembilan is different from the rendang cooked in other states because the rendang uses only bird’s eye chili (cili padi) and not dry chili (cili kering). This dish is really delicious and easy to prepare, if you double the spiciness it doubles the taste.
It is very suitable if eaten with lemang or ketupat, especially during Eid. Preparation for making rendang is very easy, there are several types of ingredients that can be made rendang. The ingredients consist of meat, chicken and so on. Meat rendang is usually not mixed with side ingredients. However, in certain circumstances, there are also ingredients such as jackfruit, maman and tuber sprouts. Rendang cili padi is cooked until it is dry and does not immediately become gravy.
Ideal Types of Meat to Make Rendang
Buffalo meat, chicken, duck, bird, moth, deer and deer are examples of meat that are good to make as the main ingredient in rendang, except for beef. This is because if using beef, this rendang will be less beautiful because it is difficult to dry where the meat has a lot of water. Rendang cooked in the right way can be stored for a long time like buffalo rendang in Rembau.
People long ago in Negeri Sembilan also used grasshoppers to make rendang. This is because locusts are easy to find because rice fields are spread widely in village areas. Usually after harvesting the rice, the rice farmers will catch the locusts that are perched on the rice stalks at night. Grasshoppers that are often caught are rice field grasshoppers such as rice grasshoppers, oil grasshoppers and edible grasshoppers. The grasshopper rendang is cooked until the grasshopper is crispy.
More articles related:
- Telur Dadar Masak Lemak Cili Api: Simple & Super Save!
- Negeri Sembilan’s Delicacy: Masak Lemak Cili Padi
Article written by Nurul Humaira’ Hasan.
