Rendang: The Most Delicious Food in The World | Reno Andam Suri | TEDxJakarta

Summary

The script is a lively discussion about the Indonesian dish, rendang, celebrated as the world's most delicious food in 2017. It explores the cooking process involving three stages: gulai, kalio, and rendang, leading to a dry, everlasting dish. The conversation delves into regional variations, from chicken rendang in Padang to unique versions like rendang belut and rendang jagung. It also touches on rendang's cultural significance, used in traditional ceremonies and its adaptation in different regions, reflecting Indonesia's rich culinary heritage. The speaker encourages documenting and celebrating Indonesian food to prevent it from becoming mere legends.

Takeaways

• 🌍 Rendang, a traditional Indonesian dish, was named the world's most delicious food in 2017, highlighting its global recognition.
• 🍲 The term 'rendang' refers not only to the dish itself but also to the cooking process, which involves reducing the liquid to create a long-lasting dish.
• 🔥 The preparation of rendang consists of three stages: gulai (the first stage with a rich sauce), kalio (the second stage where the sauce thickens), and finally rendang (the third stage resulting in a dry, preserved dish).
• 🐔 Rendang can be made with various meats, with chicken being a popular choice, but regional preferences vary, including rendang made from buffalo, crab, or even plant-based ingredients.
• 🌿 The addition of various herbs and spices in different regions contributes to the diverse flavors of rendang, with some versions incorporating up to a hundred different leaves believed to have health benefits.
• 🎉 Rendang is not just a daily dish but also plays a significant role in traditional ceremonies, such as the installation of community leaders, where it is presented as a symbol of honor.
• 🏺 The influence of Minangkabau culture, known for their wandering spirit, has spread rendang and other culinary traditions to various parts of Indonesia and beyond.
• 📚 The speaker calls for better documentation and appreciation of Indonesian culinary heritage to prevent the loss of traditional recipes and food culture.
• 📸 Encouragement is given for individuals to document Indonesian food through various means such as writing, photography, illustrations, or even creating games, to help preserve and promote the country's rich culinary history.
• 🌟 The script concludes with a call to action for everyone to contribute to the preservation of Indonesia's extraordinary culinary legacy by documenting and sharing local food cultures.

Q & A

What year was rendang declared as the world's most delicious food?

Rendang was declared as the world's most delicious food in 2017.

What does the word 'rendang' signify in the context of cooking?

In the context of cooking, 'rendang' signifies not just a dish but also a cooking process that involves evaporating the water to make it everlasting.

How many stages are there in the process of making rendang according to the script?

There are three stages in the process of making rendang: gulai, kalio, and rendang.

What is the first stage in making rendang called and what is its significance?

The first stage in making rendang is called 'gulai', which involves cooking with a lot of liquid and simmering over low heat.

What is the second stage of rendang cooking known as?

The second stage of rendang cooking is known as 'kalio', where the liquid thickens and the oil rises to the surface.

What is the final stage of rendang cooking called, and what is its outcome?

The final stage of rendang cooking is called 'rendang' itself, resulting in a dry dish where all the water has evaporated, making it suitable for travel and preservation.

What type of rendang is commonly found in nasi kapau stalls according to the speaker?

Rendang ayam, or chicken rendang, is commonly found in nasi kapau stalls.

What is special about rendang lokan according to the script?

Rendang lokan is special because it uses lokan, a type of snail considered the base of the crocodile's food chain, making it a risk-taking choice for consumption.

How does the rendang from Batusangkar differ from other rendangs mentioned in the script?

Rendang from Batusangkar is known for being made with belut (python), and it is considered more delicious than meat by the locals, especially during Ramadan or Lebaran.

What is unique about the rendang in Malaysia as discussed in the script?

In Malaysia, rendang has adapted to local tastes, with versions such as rendang tok, rendang cili padi, and rendang maman being popular.

What role does rendang play in traditional ceremonies according to the script?

Rendang plays a significant role in traditional ceremonies, such as the installation of village elders, where it is presented as a symbol of honor and the host's ability to provide the best for their guests.

What is the significance of the year 1883 mentioned in the script in relation to rendang?

In 1883, the Dutch organized a large exhibition in Amsterdam where they brought the concept of Padang food, including rendang, to introduce it to other countries.

Outlines

00:00

🍲 The Process and Cultural Significance of Rendang

The paragraph introduces the global recognition of rendang as the world's most delicious food in 2017. It delves into the cooking process of rendang, which involves three stages: gulai, kalio, and rendang itself, each representing a step towards reducing the water content and achieving a long-lasting dish. The speaker discusses various versions of rendang, including chicken rendang and regional specialties like rendang lokan (made with crabs) and rendang belut (made with eels), highlighting the diversity in ingredients and flavors across different regions in Indonesia. The paragraph emphasizes the cultural importance of rendang, not only as a daily dish but also in traditional ceremonies and its adaptation to different tastes and preferences.

05:01

🌐 Rendang's Journey and Influence Beyond Indonesia

This paragraph explores the historical spread of rendang and its influence on culinary culture. It mentions the Dutch introducing Padang food, including rendang, to Amsterdam in 1883. The narrative continues with the Minangkabau people's culinary diaspora, taking rendang to various regions and countries, such as Malaysia, where it evolved into different versions like rendang tok, rendang cili padi, and rendang maman. The paragraph also touches on the adaptation of rendang in Jakarta's local eateries, like warungs, and the importance of documenting and preserving Indonesian culinary heritage to prevent its rich food culture from becoming mere legends.

10:03

📝 Encouraging Documentation of Indonesian Culinary Heritage

The final paragraph serves as a call to action for documenting and celebrating Indonesian cuisine. It suggests various forms of documentation, such as writing, drawing, or creating games, to preserve the knowledge and stories behind dishes like rendang. The speaker emphasizes the importance of noting down personal experiences with Indonesian food, whether through cooking, purchasing, or tasting, to contribute to a collective understanding and appreciation of the country's culinary diversity. The paragraph concludes with a heartfelt plea to safeguard and share the rich culinary legacy of Indonesia, ensuring its continued relevance and enjoyment for future generations.

Keywords

💡Rendang

Rendang is a traditional Indonesian dish, particularly from the Minangkabau region, known for its rich flavor and slow-cooking process. It is a curry dish made from meat (often beef), coconut milk, and various spices. In the video, rendang is highlighted as being named the world's most delicious food in 2017, showcasing its global recognition and cultural significance. The script discusses different versions of rendang, indicating its adaptability and regional variations.

💡Marandang

Marandang refers to the cooking process of rendang, which involves simmering the dish for an extended period to evaporate the water content, resulting in a concentrated and long-lasting flavor. The term is used in the script to emphasize the labor-intensive and time-honored method of preparing rendang, which contributes to its unique taste and texture.

💡Gulai

Gulai is the first stage in the preparation of rendang, where the meat is cooked in a spice paste. The script mentions that when making rendang, one should start with gulai, which involves cooking the meat with a generous amount of liquid. This step is crucial as it sets the foundation for the flavors that will develop in the subsequent stages of rendang cooking.

💡Kalio

Kalio is the second stage in rendang preparation, where the liquid from the gulai stage is reduced, and the oil begins to separate, making the dish thicker. The script describes this as a critical transition in the cooking process, where the rendang moves from a liquid-based curry to a more concentrated form.

💡Adaptability

Adaptability in the context of the video refers to how rendang changes and evolves according to different regional tastes and ingredients. The script mentions various versions of rendang, such as rendang ayam (chicken rendang), rendang lokan (snail rendang), and rendang belut (eel rendang), showcasing how the dish can be adapted to local preferences and available ingredients.

💡Cultural Icon

Rendang is described as a cultural icon in the video, highlighting its status as a symbol of Indonesian culinary heritage. The script discusses how rendang is not only a daily dish but also a ceremonial food used in traditional events, such as the installation of community leaders. This illustrates the dish's deep-rooted significance in Indonesian culture.

💡Minangkabau

Minangkabau refers to an ethnic group from the West Sumatra region of Indonesia, known for their rich culinary traditions, including rendang. The script mentions the Minangkabau's influence on the spread of rendang, as they have traveled and settled in various regions, taking their cuisine with them.

💡Sambal Gadang

Sambal Gadang is a large version of rendang, typically served at ceremonial events as a sign of respect and hospitality. The script describes it as a significant dish that is not meant for consumption but rather as a display of the host's ability to provide the best for their guests.

💡Food Literacy

Food literacy in the video refers to the understanding and appreciation of food in its cultural, historical, and social contexts. The script calls for better documentation and storytelling around Indonesian cuisine, emphasizing the need to go beyond just sharing photos on social media and to include details about the food's preparation, origin, and significance.

💡Culinary Heritage

Culinary heritage is the legacy of traditional foods and cooking practices that are passed down through generations. The script discusses the importance of preserving and documenting Indonesia's rich culinary heritage, including rendang, to ensure that it is not lost or forgotten over time.

💡Documentation

Documentation in the context of the video refers to the act of recording and preserving information about food, its preparation, and cultural significance. The script encourages viewers to document their culinary experiences, whether through writing, drawing, or creating games, to contribute to the preservation of Indonesia's food culture.

Highlights

Rendang was declared the world's most delicious food in 2017.

Rendang is not just a dish but also a cooking process involving evaporating water to preserve the food.

The cooking process of rendang consists of three stages: gulai, kalio, and rendang.

Gulai is the first stage where a rich sauce is used, often obtained from Padang cuisine.

Kalio is the second stage where the sauce thickens and oil rises to the surface.

The final stage, rendang, results in a dry dish with no remaining water, making it portable and long-lasting.

Rendang varies in taste depending on the region, with different versions such as rendang ayam, rendang lokan, and rendang belut.

Rendang lokan is a coastal version made with snails, considered a delicacy and a risk-taker's choice.

In Batusangkar, rendang belut is considered the most delicious, with the addition of various leaves believed to have health benefits.

Rendang has become a daily dish and is also used in traditional ceremonies, symbolizing honor and abundance.

Sambal Gadang is a ceremonial version of rendang, large in size and meant for display rather than consumption.

The Minangkabau people have a history of traveling and spreading their cuisine, including rendang, to various regions.

Rendang has spread to Malaysia, adapting to local tastes with variations like rendang tok, rendang cili padi, and rendang maman.

In Jakarta, rendang is commonly found in warungs and has adapted to include sweeter or soy sauce flavors.

The speaker encourages documenting Indonesian food culture to prevent it from becoming a legend and to appreciate its diversity.

The audience is invited to document their food experiences, whether through writing, drawing, or even creating games about Indonesian cuisine.

The importance of preserving and sharing knowledge about Indonesian food is emphasized to enrich the country's culinary heritage.

Transcripts

Transcriber: Reno Kanti Riananda Reviewer: Muhammad Reza Ath Thaariq

Selamat siang semuanya.

Oke, tahun 2017 rendang dinobatkan sebagai makanan paling enak di dunia.

Di dunia ya, bukan cuma di Indonesia.

Bukan cuma di hatiku, tapi di dunia.

Lo, kok bisa?

Apa iya, ya?

Rendang yang mana?

Rendang versi rumah makan...

"Morning Evening”?

Atau rendang versi rumah makan “Humble”?

Atau rendang versi masakan ibu kita?

Atau versi warteg di ujung jalan?

Rendang yang mana?

Kenapa dia bisa menjadi makanan nomor satu di dunia?

Sini, sini. Aku cerita.

Jadi, rendang itu adalah proses memasak.

Namanya marandang atau me-rendang.

Jadi, rendang bukan hanya nama makanan, tapi juga proses masak, menihilkan air

sehingga dia menjadi awet.

Ada tiga tahapan.

Ada tiga etape, kalau lagi balapan.

Etape yang pertama yaitu gulai.

Jadi, teman-teman semua,

kalau ke rumah makan Padang bisa beli ini. Aku kasih contoh gulai ayam.

Uda, aku beli gulai ayam. Minta kuahnya yang banyak.

Begitu ya, minta kuah yang banyak. Ini etape pertama.

Jadi, ketika kita memasak rendang, etape pertama adalah gulai.

Minta kuah yang banyak, lalu kita bawa pulang.

Kita panaskan, panaskan dengan api kecil.

Kita kemudian masuk ke etape kedua yang dinamakan kalio.

Kuahnya lebih mengental, minyaknya naik.

Begitu, ya. Ini namanya kalio. Hei!

Aku masih kuat, belum lapar, atau rice cooker-nya belum di-cetekin.

Kita lanjut masak. Kita masak lagi dengan api kecil

hingga dia menjadi tahap yang ketiga, yaitu rendang.

Ya.

Kita akan ketemu dengan rendang yang kering, yang airnya sudah nihil,

sehingga dia kemudian menjadi awet dan bisa dibawa bepergian ke mana-mana

serta menjadi bekal ke mana-mana.

Kemudian timbul lagi pertanyaan: “Oke, dia makanan nomor satu.

Dia prosesnya panjang hingga airnya nihil dan bisa dibawa bepergian.

Namun, rendang mana yang paling enak?”

Pertanyaannya seperti itu.

Rendang ayam.

Kalau kita ke nasi kapau, kita ketemunya rendang ayam.

Ternyata teman-teman di daerah lain akan bilang, “No, no, no, no, no.”

Kami di pesisir rendangnya adalah rendang lokan.

Rendang lokan itu adalah kerang yang diambilnya di muara.

Yang konon katanya lokan atau kerang itu adalah alas boboknya buaya.

Jadi...

Risk-taker. Jadi benar-benar kita bertaruh nyawa untuk makan rendang

dan begitu jadi rendang, itu enak banget kata teman-teman di pesisir.

Sementara, teman-teman di Batusangkar bilang, “Enggak, rendang yang paling enak

adalah rendang belut.

Ketika Ramadan atau ketika lebaran,

harga belut di sana lebih tinggi daripada harga daging,

karena mereka merasa bahwa belut ini lebih enak daripada daging.

Dan ternyata rendang belut itu bukan hanya belut yang direndang.

Mereka menambahkan seratus macam daun-daunan.

Kalau Max tadi cerita plant-based, mereka menambahkan 100 macam daun-daunan

yang dipetik masuk ke hutan

dan mereka percaya daun-daun itu punya khasiat untuk kesehatan kita.

Begitu, ya.

Dan ternyata banyak versi rendang paling enak dari teman-teman

di penjuru daerah lainnya.

Orang Maninjau bilang rendang rindu ’Un, enak.

Rendang pensi, ’Un. Ada rendang teri, malah.

Ada rendang jagung, ada rendang nangka.

Macam-macam rendang yang kemudian bisa kita temukan.

Jadi, rendang menjadi lauk keseharian.

Ternyata, tidak berhenti sampai di situ.

Rendang juga menjadi lauk untuk acara-acara adat.

Bayangkan beli daging dua kilo.

Dua kilo daging direndang menjadi kering

dan itu dihadirkan dalam upacara adat,

salah satunya pengangkatan datuk-datuk.

Namanya Sambal Gadang.

Jadi sambal itu kayak lauk, tapi ukurannya besar.

Untuk apa? Untuk diletakkan di ujung deretan lauk-lauk yang lain.

Sebagai apa? Sebagai tanda penghormatan, tuan rumah mampu menghadirkan

yang paling baik untuk tamu-tamunya.

“Bagaimana makannya, ’Un?” “Enggak untuk dimakan!”

Jadi, rendang itu benar-benar ikon. Hanya untuk diperlihatkan.

Kami mampu menghadirkannya.

Mau rendang? Ada yang potongannya kecil. Namun, yang ini adalah simbol.

Jadi lauk sehari-hari sudah, kemudian sekarang dia menjadi lauk adat.

Merantaunya orang Minang, ternyata...

Tahun 1883, Belanda sudah membuat

satu perhelatan besar di Amsterdam,

di mana mereka membawa konsep warung makan Padang ke sana.

Ini adalah rumah gadang yang dibangun di sana lengkap sama kerbau-kerbaunya.

Mereka bawa pakai kapal uap untuk menghadirkan makanan padang.

Delapan belas delapan puluh tiga.

Kebayang ya, dia melanglang buana dia berangkat ke negara-negara lain.

Bukan hanya orang-orang Minangkabau saja yang terkenal dengan merantau,

rajanya pun begitu.

Raja-raja Minang ini kemudian banyak dikenal di daerah dan negara lain.

Ada yang berangkat ke Campa, ada yang berangkat ke Filipina,

ada yang menjadi Sultan di Deli, ada yang ke Bengkulu,

sampai ada yang ke NTT juga. Ke Makassar pun begitu.

Ini bendera kuning, merah, dan hitam bukan bendera Jerman, ya.

Ini adalah benderanya orang Minangkabau, namanya Marawa.

Jadi, mereka menyebar.

Kalau raja itu jalan kan enggak mungkin sendirian, dong.

Mereka pasti membawa salah satunya adalah juru masaknya.

Semakin banyak rendang dikenal, semakin banyak daerah-daerah lain

yang kemudian mengenal rendang.

Di mana bumi dipijak, di situ langit dijunjung.

Rendang itu sampai ke Malaysia.

Ada teman-teman dari Malaysia, ya. Nah, Negeri Sembilan...

adalah sister city dari Bukittinggi.

Karena apa?

Karena bangunan-bangunan yang ada di Negeri Sembilan

mirip dengan bangunan-bangunan yang ada di Minangkabau.

Mereka punya Bagonjong juga di Negeri Sembilan.

“Jadi, di Negeri Sembilan ada rendang, ’Un?” Ada!

Atau, “Di Malaysia ada rendang, ’Un?” Ada.

Mereka punya rendang tok, mereka punya rendang cili padi.

Mereka punya rendang maman.

Rendang semakin menyebar dan semakin banyak disukai orang.

Kita sampai di Jakarta, mau makan siang.

Masuknya ke warteg. “Mbak, nasi setengah, sayur...”

kan hitung kalori nih ceritanya, ya.

“Mbak, nasi setengah. Sedikit deh, tiga sendok aja.

Nasi tiga sendok, sayurnya tiga perempat piring.

Kemudian, saya mau yang itu, tuh.”

“Apa itu, Mbak?”

Itu namanya rendang, ya. Di warteg, levelnya masih di kalio.

Namun, buat orang warteg, ini namanya rendang.

Rendang kemudian berubah bentuknya, beradaptasi rasanya.

Ada yang menambahkan gula merah kalau lagi masak rendang.

“Mau yang ada manis-manisnya?”

Atau ada yang ketika makan rendang mau nambahin kecap?

Boleh? Ya boleh aja.

Yang makan kan yang senang kecap, begitu ’kan?

Menjadi tidak salah ketika kemudian rendang beradaptasi di daerah-daerah baru.

Nah, apa yang aku lakukan ini adalah riset mendokumentasikan makanan Indonesia.

Literasi makanan Indonesia sungguhlah sangat kurang.

Kalau kita biasanya hanya foto kemudian kita upload di media sosial,

“Enak banget!“, “Mau mati!“, dan “Mau pingsan, rasanya.”

Cobalah sedikit lebih ditambah kalimatnya dari itu.

“Yang punya warung namanya Mbak Wati”, begitu.

“Bukanya dari jam 7, guys.

Jam 7 udah buka, lo.”

Namun, rendangnya baru bisa dimakan jam 10.

“Rendang ini harganya 20 ribu

kemudian, kalau 1 porsi sama nasi jadi 30 ribu,

sudah termasuk air putih hangat.”

Itu bisa diceritakan.

Atau teman-teman lain yang mungkin suka menggambar,

bisa membuat dokumentasi kuliner Indonesia dengan gambar,

dengan ilustrasi, atau dengan games.

Kalau ada yang suka bikin gim, bikin gim tentang makanan Indonesia.

Jangan sampai makanan Indonesia kemudian menjadi legenda.

“Eh, dulu ya.

Dulu banget tuh ada makanan, warnanya hitam, enggak ngerti,

enggak jelas apa itu namanya.”

Narasi-narasi itu jangan sampai terjadi.

Aku mengajak teman-teman semua untuk mendokumentasikan makanan Indonesia.

“Enggak bisa masak, ’Un.” Enggak apa-apa.

“Aku biasanya beli online, ′Un”. Enggak apa-apa. Catat.

“Ibuku kalau beli rendang biasanya online." Enggak apa-apa.

“Kalau lagi gajian, ’Un.” Enggak apa-apa.

Kalau lagi gajian, beli rendang di rumah makan ini, online-nya sekian,

kemudian kasih tipnya sekian.

Abangnya yang mengantar namanya si Anu.

Catatan-catatan kecil itu akan menjadi berharga di suatu hari kelak.

Siapa yang tahu? Prasasti itu jangan-jangan cuma, “Dear Diary...”

Jadi, aku mengajak teman-teman untuk serius.

Mari jaga pusaka kuliner Indonesia ini sesungguhnya sangat-sangat luar biasa.

Jikalau ada nanti yang akan pergi ke IKN atau ke Nusantara.

Kertasnya masih kosong.

Tolong buat catatan dan bagikan kepada teman-teman di daerah lain

sehingga kita tahu apa yang terjadi di sana,

sehingga kita tahu makanan-makanan apa

yang kemudian disukai di sana.

Bahan-bahan apa yang bisa kita temukan di sana?

Di mana bumi dipijak, di situ langit dijunjung.

Hidup Indonesia Raya.

Hidup makanan Indonesia.

Terima kasih.