Rendang Made With Jackfruit, Smoked Duck? Roots Of This Versatile Dish | Southeast Asia On A Plate

Rendang was once voted the most delicious food in the world. Chef Archie Prameswara’s fascination with the popular dish, takes him into a culinary universe spanning Indonesia, Malaysia, Singapore and beyond. Archie learns that it was the Minangkabau in West Sumatra that created Rendang. He learns how cooking Rendang is a way of preserving meat for long journeys – borne out of the Minangkabau’s tradition of seeking knowledge and fortunes outside of their own villages. Archie discovers that rendang’s recipe has evolved in the past and even adopted an ingredient that was once foreign to this region.

Archie then traces the spread of the Minang people to Peninsular Malaysia, where he discovers a wider variety of Rendang, influenced by migration and intermarriage with local indigenous people. On his final stop in Singapore, Archie speaks to a young chef to learn how he is preserving and adapting a dish, steeped in tales of the past, for the modern world.

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00:00 Rendang, available on every street in Jakarta
02:48 'Rendang Traveler' explains where rendang comes from
08:19 Philosophy of rendang in Padang, West Sumatra
11:12 Importance of bulls to the Minangkabau people
15:35 Cooking rendang from day to night
20:19 Rendang made from freshwater clams and jackfruit
25:02 How did South American chillies find their way into rendang?
27:43 How the Minangkabau settled in Malaysia
32:44 Making smoked duck rendang with chilli padi
37:05 Unique rendang of the Peranakans of Melaka
42:13 Restaurant cooking contemporary rendang with traditional techniques

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About the show: Join our chefs as they embark on a journey to uncover the untold stories and unexpected twists in the genesis of some of Southeast Asia’s most beloved culinary treasures.
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#CNAInsider #OnAPlateCNA #SoutheastAsia #Indonesia #Malaysia #Singapore #Minangkabau #Food #Rendang #Chef


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