Rendang

Cooking process of rendang usually takes hours.

The long cooking process often raises questions about its impact on our health.

A study has shown that the nutrients in rendang are not lost in the lengthy cooking process.

Rendang is always cooked for hours until its color turns into a brownish-black.

We often question its nutrients and whether the process affects our health.

It doesn’t lose its nutrients.

Its dark color comes from the beef’s reaction to the heat.

There is an increase in protein content from x to y when the beef turns into gulai (curry soup).
In the next process (where it turns into kalio or lighter version of rendang), the percentage delines to x.
When it becomes wet or dry (black-ish rendang), the protein content further declines to x and y respectively.

It means that the long cooking process doesn’t damage the nutrients.

Rendang was once dubbed as the most delicious food in a 2017 CNN poll,


It rendang will last longer if kept in sealed aluminum foil compared to glass containers and plastic.