Rendang

• Rendang is a popular dish of meat stewed in cococnut milk and spices,commonly found in Malaysia,Singapore and Indonesia. It has a long history in the region with distinct versions unique to individual Malaysian states that use different ingredients for the rempah (Malay for "spice mix"), thus resulting in differing flavours to the meat.
• History
• Rendang is believed to originate from West Sumatra and water buffalo was traditionally used as the meat. The dish signflies the wealth of the person or community that can afford to put down a water buffalo for consumption. Water buffalos, however, tend to be tougher than common beef found in most Western countries. To make it more palatable, the meat of the buffalo is thus cooked on a low temperature over a long period of time,and braised in coconut milk and spices until it becomes a dry curry. As the whole buffalo was prepared, the dish was cooked in large quantities, often using a large wok. Rendang was originally wrapped in plantain or banana leaves for consumption on long journeys.
• The dish today is considered a celebratory meal, served regularly during Hari Raya, a major feast day amongst Muslim Malays, and ata Malay weddings. It is eaten.