
Rendang originates from the Sumatran region which originated from the Minangkabau ethnic group of Indonesia. 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.
One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Read More