This was the findings done by CNN, the international news agency, through a survey done in the social network - Facebook.
The survey done in two months that lasted recently, found that 35,000 opted for the rendang as the best, delightful and delicious comestible.
1. Rendang (Malaysia/Indonesia).
2. Nasi Goreng /Fried Rice (Malaysia/Indonesia/Thailand).
3. Sushi (Japan).
4. Tom Yam Goong (Thailand).
5. Pad Thai (Thailand).
6. Somtam (Thailand).
7. Dimsum (Hong Kong).
8. Ramen (Japan).
9. Pecking Duck (China).
10. Massaman curry (Thailand).
14. Sate (Malaysia)
15. Ice Cream (USA)
25. Chocolate (Mexico)
26. Penang Assam Laksa (Malaysia)
35. Pizza. (Italy)
The rendang is a Malay dish, a favourite in Malaysia and Indonesia. It can also be found in Brunei and some parts of Thailand, especially in the Malay community in Southern Thailand.
Originated from the Minangkabau ethnic group of Indonesia, it is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. The rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.
This is "Rendang Tok", usually served during festive season.Rendang is made from beef (or occasionally chicken, mutton, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
the Chicken redang..There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Dried rendang served with rice..
Rendang is often served with rice, ketupat (Malaysian compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Malaysia.
Care to taste the rendang??? Come to Malaysia...
Have a nice day...