Love Music and Culinary Typical Minang Kabau

Talk about the problem of working on the concept that became the development of traditional music or local music that must be adapted to the interests of art on the show according to individual or group needs. The existence of such a development which means the dynamics of a musical idea that has been based on the development of traditional music or local music itself has automatically opened the opportunity to the type of traditional music that exists and already have a melody pattern or can be called a dynamic rhythm that gets a place to fill parts of the new music system.

Including the category of regional songs contained in the archipelago are among others: - Ayam Den Lapeh comes from the tribe of Minangkabau then Butet comes from Batak then Lancang Kuning comes from the Malay tribe of Riau and Jali-Jali comes from the Betawi tribe then Bubuy Bulan comes from the tribe of Sundanese then Rek Ayo Rek comes from East Java then Hela Rotane comes from Maluku next Jaje Nak Ee comes from Bali and the last Yamko Rambe Yamko comes from Papua.

After Through the creative thinking of the artist, the regional songs as mentioned above have used musical accompaniment with musical instruments that are generally derived from western musical instruments so that the songs in the area are grouped into the pop songs of their respective regions.

The musical inspiration idea in this regard has to do with the creation of new music that is usually owned by the music artists and it certainly can not be applied in formal educational institutions because the talent of the artist has become an innate or a gift from the god he obtained since from birth in the world.

It is in fact that we can see in formal education institutions that the subject is related to the content of the taught music as it has been written on the existing curriculum but the result of existing students or students who have talent can already or able to finish very well without the many obstacles and constraints that transverse.

Can not deny Almost all people who live in the country of Indonesia know what is rendang food and know the number of countless restaurants Padang scattered already throughout the archipelago even look Nusantara and whether any of you know about the history of food or cuisine rendang this? Rendang is a traditional delicious food of an area called West Sumatra, precisely in Minangkabau, which is made of selected beef wrapped with a spice and spices blend that has a spicy taste.

Where does this rendang's muala come from? has been noted about this rendang as a traditional culinary Minang kabau which began to be written massively in the first century to 19.

Rendang or can be called rendang is a beef or buffalo cuisine with a very spicy flavor that uses mixed spices from various spices of choice. This cuisine can be produced from the beginning of the cooking process that must be heated in advance by repeatedly with a delicious coconut milk. From the cooking process alone can take hours or about four hours to dry and turn into a solid black color. At room temperature, rendang can last for weeks. But rendang is cooked in a shorter time period than usual and the coconut milk has not dried up can be called Kalio which has a light brown color and golden.

This Rendang food can be found at Padang Restaurant or Minang Restaurant in all parts of the world. This rendang cuisine is popular among people in Indonesia especially in west sumatera and Southeast Asian countries, such as Malaysia, Singapore, Brunei, Philippines, Thailand, and Myanmar. In its original area of Minangkabau, this rendang is presented in a traditional ceremony or special event held. Although this rendang food is a typical Minangkabau traditional cuisine in outline, each in Minangkabau area already has food cooking techniques and the use of different spices, depending on the type of flavor generated.

The uniqueness of this rendang food is the use of natural herbs and spices, which has antiseptic properties and kills the existing pathogenic bacteria so that it can have properties as a natural preservative without chemicals. Spices such as Garlic, onion, ginger, and ginger are known to have a very strong antimicrobial activity. Not surprisingly, if these rendang foods can be stored for a week or even up to four weeks at a time.