"Rendang" is a Malay traditional food. The word "Rendang" is not alien to the citizen of Malaysia. There are varieties of available "Rendang" in the market, these are made out of lamb, chicken, beef and etc. Each Malaysian states has their own way of cooking "Rendang" according to their cultural and tradition.
Other "Rendang" flavours are also available in their in cooking method, these are for countries like Indonesia, Singapore, Brunei, Thailand and few other countries that's of Malay ethnic origin.
And what we are having here only in Perak state of Malaysia is called "Rendang TOK". Whenever "Rendang TOK" is mentioned amongst the people of Perak, they all will put high recommendation to it.
Our principal, Datin Noor Habibi or some will just called her "Cikgu Bibi" (means teacher Bibi) or simply "Kak Yong". Datin Habibi is a eldest from her family of Hajah Napsiah or Mak Nik who has been running "Rendang TOK" in Ipoh for many years.
Kak Yong's family has inherited "Rendang TOK" recipe for almost a few decades, these days when Agrofood MyHabibie is mentioned, many Malaysian will tell you that it's the company that's been in "Rendang TOK" business for many years and it's located in Ipoh.
Habibie Edible Products, Agrofood MyHabibie is already in Malaysia through expos and exhibitions that's organised by renowned exhibitors and famous marketers & promoters. |
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