ARTS AND CULTURE INFORMATION GATEWAY
Immerse yourself in the colorful world of art and culture! From traditional heritage to contemporary works, discover uniqueness that reflects the nation's identity and identity
Kodai Makan Ain (Sri Menanti), Block A Perkampungan Budaya Terachi, 71500 Tanjong Ipoh Negeri Sembilan.Picture
0
Video
No record
Today's Visitor
1
Number of Visitors
34
Introduction and history
In general, the popular rendang dishes among our community include chicken rendang, beef rendang, and duck rendang. However, in Negeri Sembilan, there is a unique variation of rendang made with cassava sprouts, which is highly favored as an appetizer. Cassava sprouts rendang is one of the traditional dishes in Negeri Sembilan. This dish is delicious when paired with white rice and can be stored in the refrigerator for an extended period in suitable food storage containers.
Cassava sprouts rendang is important for the people of Negeri Sembilan as a symbol of cultural identity, special dishes in traditional ceremonies, generational heritage, attractiveness of tourism, and community unification through the practice of mutual cooperation.
-
Ingredients
· 1.5 kg coconut milk
· 200gm hot chilies
· 150gm turmeric
· 4 stalks of lemongrass
· 4 large onions
· 250gm anchovies
· 1 tablespoon curry spice
· Coconut crackling
· 2 pieces of Asam Keping
· 2 pieces of cassava sprouts
· 1 small bowl of cooking oil
· Salt to taste
Here is how to cook Cassava sprouts rendang:
Prepare the Ingredients
Wash the cassava sprouts and finely slice them. Boil the cassava sprouts until half soft, then drain and set aside.
Mash the Seasoning Ingredients
Mash hot chilies, turmeric, shallots, garlic, and ginger until smooth. This will be the main seasoning of rendang.
Saute Seasoning
Heat a small amount of oil in a pot, then saute the pounded ingredients until fragrant and the oil separates.
Add Cassava Sprouts and Coconut Milk
Add the boiled cassava sprouts with coconut milk. Stir well until all ingredients are well mixed.
Add leaves and seasonings
Add sliced turmeric leaves, lime leaves (if you like), salt, and a little sugar. Stir slowly over low heat until the gravy thickens and rendang is a bit dry.
Cook until blended
Stir continuously until the rendang thickens and the oil rises to the surface. Make sure the cassava sprouts are soft, and the flavors blend well.
Ready to Serve
After reaching the desired concentration, turn off the heat. Cassava sprouts rendang is ready to be served with hot rice.
-
Reference Source
Bahan Bacaan
Azie. (2018). Rendang Pucuk Ubi Yang Terlajak Sedap. Azie Kitchen.https://www.aziekitchen.com/2018/08/rendang-pucuk-ubi-yang-terlajak-sedap.html
Fazida. (2023). Rendang Pucuk Ubi Omak Mertua Den Terlajak Sedap, Resipi Patut Cuba. RASA online. https://www.rasa.my/rendang-pucuk-ubi-omak-mertua-den-terlajak-sedap-resipi-patut-cuba/
Nur (2022). Resipi Rendang Pucuk Ubi Sedap Cara Orang Negeri Sembilan. RASA online. https://www.rasa.my/resipi-rendang-pucuk-ubi-sedap-cara-orang-negeri-sembilan/
Location
State JKKN Contact Information
Rosdianah binti Roman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Negeri Sembilan
Kompleks JKKN Negeri Sembilan
Jalan Sungai Ujong
70200 Seremban
NEGERI SEMBILAN DARUL KHUSUS
06-767 6793/763 6308 / 761 0593
Use the form below to contact the Informant/Figure/Editor/Researcher directly. We will respond to your inquiry as soon as possible!
