Please highlight the noun by blue color, verb by red color, adjective by yellow

color and adverb by green color.

Rendang Minangkabau: One of the World’s Best Foods

 

Rendang is not actually a name for a dish. It's basically a philosophical term that refers to a
special process, which makes beef tender, dry, and flavorful. The complex cooking process gives
rendang a very unique and delicious taste. And that is why, on 12 July 2017, CNN’s readers
voted it as number 1 on the list of the World’s 50 best foods. On 9 April 2018, Indonesia’s
Ministry of Tourism chose rendang as a national dish, along with soto, nasi goreng, sate, and
gado-gado.
Originally, Rendang was made out of buffalo meat and was only served on special occasions or
traditional ceremonies. In the past, Rendang was considered a sacred dish. In Rendang Traveler:
Minyangkap Bertuahnya Rendang Minang (2012), written by Reno Adam Suri, rendang was
referred to as "Kepalo Samba" or the head of the dishes at Minangkabau traditional events.
The tradition of preserving meat has been followed by the people of Minangkabau for a long
time. They used to preserve meat in a conventional way, without using chemicals. People in
Minangkabau believe that cooking rendang teaches three important values: patience, discretion,
and perseverance.
Many minang people
migrated; as a result, they introduced their local food to new people and new places. Yes,
Minang people usually carry rendang as a go-to packed meal because of its durability. It has a
shelf life of one month. Nowadays, rendang is not only served at custom events but is a part of
everyday meals.

Types of Rendang
There are many types of rendang. Beef rendang is the best-known variety of rendang and can be
found easily. The other kinds of rendang areit made with hicken, fish, egg, squid, and shrimp.
Beef rendang has its own varieties such as rendang paru, rendang limpa, and rendang babat.
Based on the type of occasion, rendang is classified into two categories; the rendang prepared for
a special occasion requires one kilogram of whole beef and the rendang prepared for a daily meal
is made out of beef that’s been divided into 20 parts.

The Process of Making Rendang

The first stage
It takes 7-8 hours’ time and three important stages to cook rendang. is gulai in which the coconut
milk is still in liquid form. The second stage is kalio in which the coconut milk thickens and
becomes oily. This usually requires 4 hours of cooking. In the third stage, kalio is cooked on a
low flame till it dries and becomes rendang.

Rendang Recipe by William Wongso

On an exciting episode of Gordon Ramsay: Uncharted, Ramsay was challenged by William
Wongso to cook rendang. The recipe used by them, when they cooked rendang in West Sumatra,
is included in Cita Rasa Indonesia: Ekspresi Kuliner William Wongso. Here’s the recipe for you
to try at home.
Ingredients:
500g beef, cut into 5x5 cm chunks 
1 turmeric leaf (or 2 Indonesian bay leaves)
15g tamarind
750 ml coconut milk containing 24% fat
2 stalks of lemongrass
4 lime leaves
 
Spices:
120g onions, chopped
20g garlic, chopped
125g chili, chopped and deseeded
10g ginger, chopped
30g galangal, chopped
20g candlenut, pureed
 
How to Cook Rendang:
1. Pulse all the spices in a blender. Add lime leaves, lemongrass, and tamarind.
2. Add coconut milk. Stir fry till it becomes oily and turns brown.
3. Add the beef and stir.
4. Preheat the oven at 120°. Put all ingredients in a bowl and cook them in the oven.
5. Cook for about 1.5 to 2 hours so that the beef becomes tender
6. Shift the beef into a pan. Cook on a low flame and keep stirring till the color changes to dark
brown and the beef becomes ultra-tende
 
Rendang takes a long time to cook, about 7 to 8 hours, but it is worth the effort. Eat rendang with
warm rice to spoil your tummy and tongue. It tastes perfect!