The making of Rendang

Ahhhh... Hari Raya again. This time it's the Aidil-adha. Celebrating the winning of the pilgrims that went for Haj. Yes. Its a Muslim "Must Do" at least once in their lifetime if they can afford it.
(Now you know why I haven't update quite some time).

As for my family, its another excuse to get together and devour more into our stomach.
But this entry is not about that. It's about the eve where I journal the making of the main dish - RENDANG DAGING (meat rendang).
It is a process that takes about 4 to 6 hours. That needs as many help. That does many talks. That leaves many hungry stomachs.

A bit off this time coz the meat were already cut by the butcher so the slicing of the meat was at the mercy of him (grrr...).

Starting the tradition:
At first, all the ingredients were being prepared.
Some had to be sliced; some had to be blend, some had to be smashed and some just came in a box or plastic.
Though I missed this part, my Grandma didn’t give this chance to let me go. She called up my wife and screaming at her asking where was I. With the late nights I had a few days before waking up early was a challenge but wifey didn’t care. She knew how much I was waiting for this each every year. So she did all her magic making sure I was up and running in 20 minutes but it became 30 minutes - he he.

Burn the fire:
By the time I reached the location, the cooking of the blended chili paste has already started (picture #1). Even the chili smell will make some calls to some empty stomach. Once the chilis are cooked, the raw meat is poured into it (picture #2). Stir them so they are evenly cooked (picture #3).

Grandma (picture #4) and Grandpa (picture #5) look upon us, supervising us as we did the stir.

This process will take about 1 to 2 hours depending how hot the fire is.
Once the meat is cooked and tender, it is taken out of the pan into a cooling pail (picture #7).

Time for the sauce:
Now with the same pan, the coconut milk is poured into it (picture #8). Stirring it and letting it get hot. Some took this chance to relieve what has been stocked in their blender system and some run for prayers. Grandma however added more firewood to main the fire (picture #10).
By the time I came back, the coconut milk is ready for the cooled meat to be added in (picture #11).
While waiting for the coconut oil to rise, more help came in to stir (picture #12).

The sign:
The first sign of oil, Grandma added in the secret ingredient (picture #15).
Now the oil has really risen up (picture #16) so it’s time for some tasting (picture #17). My Aunt and I was given the opportunity to do so with bread - he he.
The taste was just right! The meat is tender enough! All it needs now is for the gravy to be a little more dry (picture #20).

The end product:
Once the gravy is dried, the dish is taken out (picture #21) and ready for serving.

Some of the other "Must Have" are also being prepared.
Picture #22 - nasi hempit (stuffed rice)
Picture #23 - kuah kacang (nuts gravy)

So once the products are prepared, chefs and helpers had the first bite.
We enjoyed the meal with rice and satisfying our stomach that has been growling - he he.

All gossips, updates, upcoming wedding events, landslide tragedy and all sorts of topics were discussed during the process. Having the privilege to capture the moments are now a norm for my family as they know how ill I am with the shutter button. Even my Grandpa who always make noise about me snap-happy didn’t cared when I took his portrait and Grandma told everyone the story.

Now just 2 days after Raya, all meat is lost in the stomach of Uncles, Aunties, Cousins and Nephew/Niece.

Have a nice Raya Qurban.

Ps: To all my friends and their families who had to evacuate due to the Bukit Antarabangsa massive landslide, all my sorry goes with it. Hope every life is fine out there.

-R-