Warung Rendang Indonesia
Food Production - Bekasi, West Java, Indonesia
Warung Rendang Indonesia Employees
Warung Rendang Indonesia Details
The original rendang from West Sumatra is known because of the black color and its dry texture. Black doesn't mean its uneatable, but it came from the lenghty process of cooking that tooks around 6-8 hours so the spices will seep through the deepest part of the meat. Dry doesn't mean that it will choke you off when eating it, means the rendang isWarung Rendang took this opportunity to realize thevision of socializing and campaigning the originality of west sumatra's rendang. Established in June 2012, Warung Rendang opened their own ‘Warung' in Pondok Labu but at the end of 2012, Warung Rendang changed its concept to online based due to a lots of demand in that market.Warung Rendang have its unique way to cook Rendang, Why? Usually, rendang will have to be cooked for 6-8 hours with a wooden furnace. Warung Rendang reducing the usage of wooden furnace by subtitute it with a gas stove, it also increase the length of the process to 3 days. Day 1, WR starts to make the main ingredients and start cooking rendang (50%), Day 2 is the further heating process (80%), and last day is when we make the rendang Black and Dry. That's how Warung Rendang make the best Rendang, just for you, Sanak!
