Siar Rendang Reno Andam Suri

The typical Minangkabau culinary rendang is very popular and easy to buy at a Padang stall or restaurant. However, not many people know that rendang can be very varied, even made from leaves.

The following article was translated using both Microsoft Azure Open AI and Google Translation AI. The original article can be found in Siar Rendang Reno Andam Suri

KOMPAS/PRIYOMBODO

Reno Andam Suri

Starting from the desire to preserve and introduce the rendang dish more widely, Reno Andam Suri (52) went on a quest to explore, record, and document various variations of the dish from his ancestral land.

He has produced two book titles from it, Rendang Traveler and Rendang, Minang Legacy to the World. The second book has even won prestigious world awards twice, the Gourmand Cookbook Award in 2014 and 2021. The award is said to be as prestigious as the Oscar in the world of film.

On Tuesday (8/8/2023), a graphic designer and also a packaged rendang entrepreneur since 2004 visited the Kompas Tower to have a conversation. In the meeting, Reno shared a lot of stories including the reason behind his initiative to write two books.

In 2009, her rendang packaging business brought Reno to win the third place award for Women Entrepreneur according to Femina magazine. Not long ago, one of the mass media interested in covering his business. Reporters also came and at that time tasted several types of rendang he made, incidentally there were those made from shrimp meat.

Reno admitted that he was surprised when the journalist commented that this was the first time he had tasted delicious rendang that was not made from beef. From there, it became increasingly common for Reno to think that rendang is synonymous with beef, which is very common, especially in big cities like Jakarta. In fact, since childhood he was taught to cook rendang from various raw materials by his parents.

KOMPAS/PRIYOMBODO

Reno Andam Suri

Reno's desire to create a book about rendang was also triggered by complaints from two students, whom he met on different occasions while working on their theses. Both of them complained about the difficulty in finding reference books about rendang. Even if there are books about rendang, most of them only contain recipes and how to make it.

"From there, I became more certain. I thought, oh, in any case (regarding rendang), this should be written soon. Whether it will become a book or just a travel journal," said Reno.

Although full of enthusiasm, Reno admitted that the first step to start it was quite difficult. In addition to relying solely on his own resources, Reno also admitted having difficulty finding the right sources. Fortunately, as a Minang person, he utilized his family and acquaintances' connections.

Also read: Rendang, a food full of tradition

From them, he contacted one by one the famous business people and rendang makers who reside in West Sumatra. Some of them refused, but many were willing to be interviewed.

At the initial meeting, Reno only invited to talk and if possible to conduct an interview. After that, he asked for permission to make a second appointment with a photographer to take pictures.

KOMPAS/PRIYOMBODO

Reno Andam Suri

The businessmen and rendang makers welcomed Reno's presence and supported his effort to document everything related to rendang to be published. Their openness and acceptance also allowed Reno to directly participate in activities and enter the kitchen to follow the cooking process under the guidance of the owner.

In addition, Reno also received valuable input from his intensive interactions with rendang makers and some related traditional figures. Information and insights often come from unexpected things such as jokes or recitations of pantun, which are done by rendang makers while they are working.

Since ancient times, various knowledge, sciences, sayings, advice, and noble values of Minangkabau culture and traditions have been passed down orally. Reno intends to complement this by his own way, by recording and documenting what he knows in a book. Thus, future generations can read again what is their cultural heritage.

From there, I became more convinced. I thought, oh, in any case (regarding rendang), this must be written as soon as possible. Whether it will become a book or just a travel note, I don't know.

Various rendang

Reno stated that there is a kind of misunderstanding regarding the term "rendang". Many people still understand rendang as the name of a typical Minangkabau food. In fact, rendang or merandang itself is a cooking technique that aims to eliminate the moisture content in the dish. Perfect rendang meat is dry in shape and has a dark blackish color.

Aside from using animal protein as the main ingredient, rendang can also be made from other ingredients, ranging from vegetables to leaves. Each region in West Sumatra has its own distinctive rendang recipe.

For example, in Nagari Kapau, the rendang uses chicken or duck meat identically. While in other places it is also known as rendang using young jackfruit flesh, fern leaves, or special leaves. The famous rendang made from leaves comes from the Lintau area in Tanah Datar, West Sumatra, and is commonly called "One Hundred Leaves Rendang".

Also read: Indonesia Wants Rendang to Become a World Cultural Heritage

Not only the ingredients are interesting, the region is also famous for a group of women (uni) who are trained and experienced in finding and picking these leaves, both from gardens and forests. Reno had followed the unions looking for leaves that could be used.

His experience was once again written as additional material in his second book. The edition with the addition was included again and won the Gourmand Cookbook Award in France in 2021 for the Best of the Book category.

KOMPAS/PRIYOMBODO

Reno Andam Suri

Other unique rendang raw materials can also be found in the southern coastal area, Painan. Residents there inflame the meat of estuarine shellfish (lokan), which in their habitat live with estuarine crocodiles. When fishermen catch the lokan shells, a ritual of asking for permission must be performed so that estuarine crocodiles do not pounce on them.

Until now, Reno is still busy broadcasting rendang and other traditional cuisine from his ancestors' homeland. Several related activities are also being organized, including those involving other parties.

The latest news is that Reno, together with the Tastemade Indonesia community, held a culinary expedition of Nasi Kapau in the Kramat area of Jakarta, called "Raun Ka Kramat". The event also resulted in a small notebook with the same title, containing a number of textual stories and illustrations of various Lapau Kapau signature dishes.

The text and illustration are also equipped with a QR Code link, which will later access videos about Nasi Kapau on Kramat street.

KOMPAS/PRIYOMBODO

Reno Andam Suri

Reno also just finished organizing a culinary tour trip to W Sumatra for five days. The "Hey Minang" event also involved Tastemade Indonesia, Kaum Jakarta Restaurant, and Chef Alvin Maulana.

They visited many places in West Sumatra and learned about several local specialty dishes, some of which are becoming rare. Upon returning to Jakarta, some of these special menus were presented at the Santap Malam Series Vol. Hei Minang event at Kaum Jakarta Restaurant.

Meanwhile travel notes and other related photographs and illustrations were recorded in a hardcover edition with the same title. The book also includes recipes for dishes served at dinner.

KOMPAS/PRIYOMBODO

Reno Andam Suri

Explore social media

Although having produced many culinary books on Minangkabau, Reno is still not satisfied and even tends to worry. He believes that what he has written and documented so far must be sustainable and conveyed to the next generation.

"The problem is that children nowadays do not read books. They prefer to spend more time on social media platforms like Tiktok rather than reading books. That is why I am currently learning how to create good and interesting video content using the materials from my books," said Reno.

According to him, making a video show lasting 30 seconds to one minute for one particular topic is not easy. However, the focus time for people watching Tiktok videos is indeed no more than a minute. Any longer than that, they'll get bored and move on to another video.

Also read: The Successors of the Hostess

Reno said that he learned a lot and asked questions including his own children. From them he was taught to make as many stock videos as possible. Apart from that, he was also taught how to quickly increase the number of views. The trick is to take advantage of or "riding the waves" (riding the waves) other people's viral content.

"Now we want it or not. Even if it's already grandmother's words, you still have to learn to gain knowledge,” said the culinary adviser for the film Tabula Rasa(2014).

Through social media, Reno hopes that the current generation's awareness and interest in learning and loving culinary and culture, including rendang, can be realized. If they want to delve deeper, they are welcome to read the books that already exist, including Reno's works.

KOMPAS/PRIYOMBODO

Reno Andam Suri

Reno Andam Suri

Born: Jakarta, December 2, 1971

Education: S-1 Graphic Design, Trisakti University

Job:

- Founder of rendang packaging "Rendang Uni Farah" (2004-present)

- Writer (2014-present)

- Minang Culinary Consultant (2017-present)

Founder of Rendang Traveller Tour Program to West Sumatra (2018-present)

Book:

- Rendang Traveler

- Rendang: Minang Legacy to the World

- Raun Ka Kramat (Untold Story About Nasi Kapau)

Achievements:

The book "Minang Legacy to the World" has won the Gourmand Cookbook Award in France in 2021.

Pemenang Buku Masak Lokal, Gourmand Cookbook Award, Beijing (2014)

Google Ambassador for Campaign Local Business Go Online (2012)

- The Best 50th Online Shop Markplus. inc (2012)

- The 3rd Winner Woman Entrepreneur Femina Magazine (2009)