The Secret Philosophy Behind Rendang Spices

Source: jejaknesia.com

The Origins of Rendang in Historical Records

The word “rendang”—originating from Minangkabau “randang”—is documented in 16th-century Malay manuscripts, Hikayat Amir Hamzah, which mentions “merendang” as a cooking technique and rendang as the resulting dish. The term later appeared in 17th-century Malay-Dutch dictionaries, referring to frying or cooking until dry.

In West Sumatra, Balai Pelestarian Nilai Budaya records that the word “randang” comes from “marandang,” meaning to cook dishes with coconut milk until dry — forming rendang as known today.

According to ethnographic sources, rendang is believed to have been known since the era of the Pagaruyung Kingdom (1347–1375 AD) during the reign of King Adityawarman.

Minangkabau Philosophy and Cultural Symbolism

Rendang is not merely food but a symbol of Minangkabau life values. According to philosophy cited by Wynda Dwi Amalia and analyzed by Tirto, the four main ingredients represent social structure:

• Meat (dagiang) → niniak mamak (traditional leaders)
• Coconut (karambia) → cadiak pandai (intellectuals)
• Chili (lado) → alim ulama (religious educators)
• Spices (pemasak) → society as a whole

Values such as deliberation and consensus are reflected in the cooking process, which requires patience and togetherness.

Traditional Rituals and Ceremonial Functions of Rendang

Rendang is commonly served in various Minangkabau ceremonies—weddings, feasts, thanksgiving—because it is considered a symbol of honor and togetherness. Its long cooking process (up to eight hours) also serves as a communal ritual, strengthening social bonds.

The Spread of Rendang to Southeast Asia

Minangkabau migrants brought rendang as long-lasting provisions when traveling to the Malacca Strait, Singapore, Malaysia, and other parts of Southeast Asia. Local adaptations emerged, making rendang well-known among various Malay communities and the diaspora.

Rendang as Modern Gastrodiplomacy

In 2011, CNN International named rendang one of the world’s most delicious foods. Since then, Indonesia has actively promoted rendang as a national culinary icon through gastrodiplomacy, attracting international attention at food festivals.

Cooking Techniques and Rendang Preservation

Rendang is preserved without chemical additives, by slowly cooking coconut milk and spices until dry, making it last for days or weeks. Its ingredients contain natural antimicrobial properties, and slow cooking enhances durability.

Rendang bridges history, culture, and Indonesia’s culinary diplomacy. It lives in 16th-century Malay manuscripts, Minangkabau philosophy, traditional rituals, and modern diplomatic strategies. A dish that unites—from traditional kitchens to tables worldwide.

With every bite of rendang, we experience heritage, values, and national pride in every spice.

References

• Journal of Ethnic Foods – "Tracing the origins of rendang and its development" 
• Wikipedia – History, philosophy, and distribution of rendang 
• Balai Pelestarian Nilai Budaya Sumatera Barat – Origin of the word "marandang" 
• Cookin.ID / PeMad – History of rendang since the 16th century and Pagaruyung 
• Tirto.id – Rendang philosophy in Minangkabau social structure
• Kotabukittinggi.com – Traditional cooking process
• Narasipost – Ceremonial function of rendang
• ResearchGate and PDF UI – Gastrodiplomacy through rendang
• ResearchGate – Spread of rendang in Southeast Asia