RENDANG

Rendang is a beef dish rich in spicy and herbal flavors indigenous to the Minangkabau region of West Sumatra, and one of the most famous representatives of Indonesian cuisine. The key to preparing rendang is time: chunks of beef are stewed in coconut milk for at least four hours until the coconut milk is completely absorbed into the meat and the beef takes on a darkish color.

Rendang is typically known as a spicy dish that may not be suitable for kids or adults that don’t enjoy spicy food. A company from West Sumatra district of Solok called Nak Taraso — which roughly means “so you can taste it” — felt that rendang should be enjoyed by all and came up with Rendang for Kids: non-spicy, softer and subtler in texture, cooked with zero MSG or preservatives and packaged in a way that would easily attract a child’s attention. There are three types of rendang for kids: beef, catfish and eel. All variants are high in protein, low in cholesterol, rich in vitamins (including vitamin B and Omega 3) and is proven to have helped increase appetite in 8 out of 10 children.

Though its origins trace back to the Minangkabau tribe, rendang is enjoyed throughout Indonesia and has become a go-to dish for many: tastes great with rice and can last for days when kept at room temperature. So wouldn’t it be great if you could take rendang with you anywhere you go?

West Sumatran entrepreneur had the same thought and created “rendang for travelers” in 2017 with the brand name Katuju, which means “like”. He saw a potential market in Hajj and Umroh pilgrims, especially those from West Sumatra, who may have trouble adjusting to Arabian cuisine and would prefer to bring some comfort food along with them. Surianto created rendang wrapped in vacuum packaging that could last for up to 180 days. Aside from beef rendang, Katuju also makes rendang from tuna fish and clams. The idea proved to be a big hit among Hajj pilgrims, leading to what will soon become a major export deal with a Saudi Arabian buyer. Katuju is also aiming to export to Japan, the US, South Korea and Hong Kong because of its large population of Indonesian migrant workers.

Rendang Iris (Slice of Beef Rendang) is made from good quality original beef. The beef is cuted into pieces and mixed with special recipes typical of Payakumbuh City, West Sumatera, Indonesia.

This is a common variant of beef rendang from West Sumatera. The seasoning will be penetrate to the deepest of beef.

Rendang Suir (Shredded of Beef Rendang) is made from fresh local beef with tasty dried and spices.

It can be an alternative daily food menu for children who having trouble of eating.

Rendang Tumbuk (Mashed of Beef Rendang) is an original dish from Nagari Koto Nan Ampek, Payakumbuh City, West Sumatra.

Rendang Tumbuk is lightly different from the usual Rendang Padang and become one of our best Seller Product.