Indonesian Cooking at Home
Bu Healy encouraged the students to research a recipe of a traditional dish and then send her photos of their finished products. She has been so proud and impressed by the effort these students have gone to. The task was completely optional, offered as a suggestion of a fun activity they could complete at home as they learned more about Indonesian culture – it’s been great to see so many students getting involved and proudly showing off their yummy dishes.
Some photos of the meals prepared are below, as well as a summary from one student, Juliette, including information about the dish and photos of her process.
Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is piece of meat (most commonly beef) slow cooked and braised in coconut milk and spice mixture, until the liquids evaporates and the meat turns dark brown, tender, caramelised, infused with rich spices.
Rendang is one of the specific signature dish of Minangkabau culture, Rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts. Rendang is also traditionally served among the Malay community in Malaysia, and in the Philippines.
Although culinary experts often describe Rendang as a curry, the dish is usually not considered as a Curry in Indonesia since it is richer and contains less liquid than a normal Indonesian curry.
I made this at home with my mum and it was really good, the whole family enjoyed it. I put it on top of fired riced. It was really nice!
