Tradisional Food
Muhammad Faizul Bin Mazlan
B11HA0015
900225055445
Traditional Food
Negeri Sembilan has many traditional foods. One of the famous traditional foods in Negeri Sembilan is Rendang. Rendang is the food that can eat together with another food such as rice, bread, lemang and also ketupat. You can also just eat Rendang without combined with other foods. Rendang have flavored itself that can make every person like to it.
The main material in making Rendang is meat. We can use any meat such as cow, buffalo, chicken and anything that can be eaten. Another material we put inside Rendang are the coriander, fennel seed, dried chilies, black paper, red onion, ginger, coconut milk, grid and also tamarind.
There are two types of Rendang which were wet type and dried type. It was called wet type because it was cook in short time and the coconut milk was not evaporated completely. The color of this wet Rendang is more light golden brown and paler. It cannot be keep for long about less than a week. In dried type, Rendang was diligently stirred and cooked for hours until the coconut milk completely evaporated and the meats absorb the spices completely. The color of dried Rendang is dark brown and almost black. For the dried Rendang, it can be stored more than a month and still good to consume. Every person has a different taste, which is why Rendang have two types that can be chosen.
Serunding also made from Rendang but it was a different type. Rendang was cooked until completely dry and blended. It will last a long time to store than Rendang. Serunding is the traditional food from
B11HA0015
900225055445
Traditional Food
Negeri Sembilan has many traditional foods. One of the famous traditional foods in Negeri Sembilan is Rendang. Rendang is the food that can eat together with another food such as rice, bread, lemang and also ketupat. You can also just eat Rendang without combined with other foods. Rendang have flavored itself that can make every person like to it.
The main material in making Rendang is meat. We can use any meat such as cow, buffalo, chicken and anything that can be eaten. Another material we put inside Rendang are the coriander, fennel seed, dried chilies, black paper, red onion, ginger, coconut milk, grid and also tamarind.
There are two types of Rendang which were wet type and dried type. It was called wet type because it was cook in short time and the coconut milk was not evaporated completely. The color of this wet Rendang is more light golden brown and paler. It cannot be keep for long about less than a week. In dried type, Rendang was diligently stirred and cooked for hours until the coconut milk completely evaporated and the meats absorb the spices completely. The color of dried Rendang is dark brown and almost black. For the dried Rendang, it can be stored more than a month and still good to consume. Every person has a different taste, which is why Rendang have two types that can be chosen.
Serunding also made from Rendang but it was a different type. Rendang was cooked until completely dry and blended. It will last a long time to store than Rendang. Serunding is the traditional food from