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๐ง๐ต๐ฒ ๐ผ๐น๐ฑ๐ฒ๐๐ ๐ฅ๐๐ก๐๐๐ก๐ ๐ฟ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ (๐ต๐ผ๐ ๐๐ผ ๐ฐ๐ผ๐ผ๐ธ ๐ฏ๐ฒ๐ฒ๐ณ ๐ฟ๐ฒ๐ป๐ฑ๐ฎ๐ป๐ด) ๐๐ต๐ฎ๐ ๐๐ฒ ๐ธ๐ป๐ผ๐ ๐๐ผ๐ฑ๐ฎ๐ (authentic Wednesday, October 2, 2024
๐ง๐ต๐ฒ ๐ผ๐น๐ฑ๐ฒ๐๐ ๐ฅ๐๐ก๐๐๐ก๐ ๐ฟ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ (๐ต๐ผ๐ ๐๐ผ ๐ฐ๐ผ๐ผ๐ธ ๐ฏ๐ฒ๐ฒ๐ณ ๐ฟ๐ฒ๐ป๐ฑ๐ฎ๐ป๐ด) ๐๐ต๐ฎ๐ ๐๐ฒ ๐ธ๐ป๐ผ๐ ๐๐ผ๐ฑ๐ฎ๐ (authentic)
Before that, there were no records of evidence of authentic rendang recipes as we know today. The word rendang appears in Sulalatus salatin, a saga which was "supposedly" written by Tun Sri Lanang in Aceh - Indonesia nowadays (there is no physical evidence that this saga was written before the 19th century, it is possible that this is just an oral tradition (the saga cannot be definite reference A history, because the content is inconsistent depending on who wrote it). "Sagu Rendang" in the Sulalatus Salatin is not the rendang we know today, but a staple food of the Malaysian peninsula and the Riau Islands people's long time ago made from sago grains. Until now "Sagu Rendang" still exists and is produced in the Riau Islands and Johor (at that time rice was not their staple food).
In the Malay edition of the Amir Hamzah saga ( first appeared in Aceh and then in Malacca, an adaptation of a Middle Eastern story), in Amir Hamzah saga contains the words "merendang", "Kambing rendang", in Amir Hamzah's saga is not the rendang meat we know today, but grilled goat meat, a common Middle Eastern culinary dish.
