History
Where was Rendang created?
Rendang
Rendang originates from the Sumatran Minangkabau region. One of the earliest written records of rendang is from the early 16th century Hikayat Amir Hamzah. The making of rendang spreads from Minangkabau region to Mandailing, Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions. The popularity of rendang has spread widely from its original domain because of the "merantau" (migrating) culture of Minangkabau people. Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularized rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world. Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants and migrant workers began to trade and migrate to Malacca in the 16th century. “Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for long journey.” The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature.