Indonesia is a country with a wide variety of cultures from Sabang to Merauke. Indonesia is not only known for its culture, but also for various types of traditional foods that belong to all regions of Indonesia. In each region there are dishes that have a characteristic flavor and aroma. One of them is a traditional West Sumatra dish called rendang. Rendang is a meat dish cooked with Minangkabau spices. Rendang uses natural herbal ingredients because it can work as an antiseptic and kill disease-causing bacteria, so it can be used as a natural preservative. Not surprisingly, rendang can last anywhere from one week to four weeks. Because it contains various kinds of spices, rendang is a food with a unique taste and is loved by many people. There are two types of rendang that are commonly known, namely:
1. Dry rendang Dry rendang is a true rendang in the Minang cooking tradition. This rendang is cooked long enough for the coconut milk to dry out and the spices to infuse perfectly. Dried rendang is usually served on special occasions, such as traditional ceremonies, festivals, or to welcome honored guests. Dried rendang is darker brown in color. Properly prepared dried rendang can be stored at room temperature for three to four weeks and refrigerated for about a month.
2. Wet Rendang or Kalio Wet rendang or better known as kalio is rendang that is simply cooked in a shorter time. The coconut milk is not allowed to dry out completely, so it has a slightly flavorful sauce.
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