What is …?
Rendang is piece of meat, slow cooked and braised in coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown, tender, caramelized, infused with rich spices. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.
The word galangal, or its variant galanga, can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: Alpinia galanga, also called greater galangal, lengkuas or laos. Alpinia officinarum, or lesser galangal.