From en.wikipedia.org:
[small=yes] [Southeast Asian dish] [date=September 2019] {{Infobox food | name
= Rendang | name_lang = | image = Rendang daging sapi asli Padang.JPG |
caption = Minangkabau _randang_ from Padang | alternate_name = _samba
randang_, _riyandang_ | region = Southeast Asia | associated_cuisine =
Indonesia,<ref name="Randang 2013"/> Malaysia,<ref name="Rendang 2009"/>
Singapore | country = Attributed to multiple regions. See the perspectives
here | course = Main course | served = Hot | main_ingredient = beef or
chicken, chili pepper, turmeric, and coconut milk | variations = _rendang
santan_, _rendang pedas_, _rendang kuning_, _rendang hitam_, _rendang tok_,
_randang darek_, _randang pasisia_ | similar_dish = basmah, kerutuk, kalio,
beef fry, bafad }} RENDANG[group=n] is a fried meat<ref name="Malay Fried
Meat"/>[1] or dry curry<ref name="Malay Dry Curry"/> made of meat stewed in
coconut milk and spices,<ref name="Singapore Infopedia"/> widely popular
across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each
version is considered local cuisine. It refers to both a cooking method of
frying and the dish cooked in that way.<ref name="Rendang DBP"/><ref
name="Rendang Istilah Rumah Tangga"/><ref name="Fadly Rahman Journal"/> The
process involves slowly cooking meat in spiced coconut milk in an uncovered
pot or pan until the oil separates, allowing the dish to fry in its own sauce,
coating the meat in a rich, flavorful glaze.<ref name="Rendang Singapura
Stories"/>
Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads
of the Malacca Strait. The dish carries strong Indian influences, as many of
its key ingredients are staples in Indian cooking.<ref name="Treasures of
Sumatra"/> The introduction of chili peppers by the Portuguese through the
Columbian exchange after the capture of Malacca in 1511, played a key role in
the evolution of rendang.<ref name="Fadly Rahman Journal"/> Malay and
Minangkabau traders frequently carried rendang as provisions, allowing the
dish to travel naturally through cultural exchange between the Sumatra and
Malay Peninsula. In 20th century, the deeply rooted migratory tradition of
the Minangkabau people further maintained and contributed to the dish's
spread, as they introduced Minang-style rendang to the various places they
settled.<ref name="Fadly Rahman Journal"/>
As a signature dish in Southeast Asian Muslim cuisines—Malay, Minangkabau (as
_samba randang_), and Moro (as _riyandang_)—rendang is traditionally served at
ceremonial occasions and festive gatherings, such as wedding feasts and _Hari
Raya_ (Eid al-Fitr and Eid al-Adha). Nowadays, it is commonly served at food
stalls and restaurants as a side dish with rice. In 2009, Malaysia recognized
rendang as a heritage food.[2] Indonesia granted rendang cultural heritage
status in 2013[3] and officially declared it one of its national dishes in
2018.[4]
** Etymology and definitions
Both the _Kamus Besar Bahasa Indonesia_ and _Kamus Dewan_ define _rendang_ as
meat cooked with spices and coconut milk until completely dry;[5][6] _rendang_
is also a verb for the action of frying in a pan with or without oil (only in
Kamus Dewan). Food historian Khir Johari explains that _rendang_ had a
broader meaning for frying in general before the prevalence of _goreng_. For
instance, Munshi Abdullah in his 1838 travelogue to Kelantan described the
people of Terengganu enjoying _[ms]_ (fried banana fritters) — what the Malays
now called [ms] or [ms].<ref name="Khir Johari Book"/>[191-193]
A 1960 article from Azizah Ja'afar in Berita Harian's Dewan Wanita
section{{refn|group=n|Azizah Ja'afar was head of the Rural Industrial
Development Authority's Taman Asuhan Wanita who compiled terms that according
to her were used at the Sekolah Mentadbir Rumah Tangga in Johor Bahru and at
the Taman Asuhan Wanita in Kuala Lumpur.[7]}} lists _rendang_ as "frying with
a generous amount of oil", similar to _[ms]_ or _jemput-jemput_ (fried
fritters), where the things being fried would float in the hot oil. This
distinguishes _rendang_ from _goreng_, which involves little to no oil, as
seen in dishes like _nasi goreng_ or _mi goreng_. Additionally, "rendang" is
also the name of a traditional Malay dish known for its rich, spicy flavors,
such as _rendang santan_ (meat cooked in coconut milk), and _rendang pedas_
(spiced meat).[8]
{| class="wikitable" style="margin: 1em auto;" |+ The meanings of [ms] from
17th-century Malay wordlists.<ref name="Hoogervorst Journal"/> |- ! Year !!
Author !! Description |- | 1623 || C. Wiltens, and S. Danckaerts || to fry
in butter or oil, to fry, to fricassee |- | 1677 || F. Gueynier || to fry in
a pan, to fricassee, to sauté |}
Linguist Tom G. Hoogervorst's etymological research traces [ms] back to the
17th-century Malay wordlists.<ref name="Hoogervorst Journal"/> The name
_rendang_ comes from the frying process; by the late 19th century, [ms] was
associated more specifically with a type of dry curry by British colonial
officials in Malaya, where it is noted that Malays distinguished [ms] as a dry
curry and [ms] as a wet curry.<ref name="Malay Dry Curry"/> In olden times,
[ms] was often translated to English as "fried meat"[9] or "dry curry".[10]
_Rendang_ entered Oxford English Dictionary through Malay and Indonesian
_rendang_ which also cognates with Minangkabau _randang_.[11] Gusti Asnan
notes that the earliest recorded mention of _randang_ in the Minangkabau
context appears in J.L. van der Toorn’s Minangkabau-Malay-Dutch dictionary
published in 1891.<ref name="Gusti Asnan"/> This word in turn comes from
_marandang_, which means cooking food slowly until the food becomes
dry.[reason=The definition is in conflict with the oldest Minangkabau
dictionary definition (Toorn's, 1891) ] The Minangkabau people brought rendang
as a provision because of its ability to last a long time when moving to other
regions.
** History
*** Timeline of documentation
**** The first known use of the word
Food historian Fadly Rahman traces the earliest reference to rendang to the
early 16th-century Malay manuscript _Hikayat Amir Hamzah_ associated with the
Malacca Sultanate[group=n] (1400–1528).[12] Written during the spread of Islam
in the Malay world, this adaptation of the Persian Hamzanama was later
compiled into Malay and intended to inspire Malacca's soldiers in their fight
against the Portuguese in 1511. In Malay version, there mentioned the words
"rendang" and "merendang" (roasting) which is quoted as follows:<ref
name="Fadly Rahman Journal"/>
{{Verse translation|lang=msa|...Khoja Buzurjumhur Hakim pun pergi pula ke
kedai orang merendang daging kambing, lalu ia berkata ‘beri apalah daging
kambing rendang ini barang segumpal... |...Khoja Buzurjumhur Hakim went to
the stall where people were _merendang_ (roasting) goat meat and said, 'give
me just a piece of this goat meat _rendang_...'}}
This passage suggests that _merendang_ refers to a cooking technique, while
_rendang_ describes the resulting dish have been part of the Malay vocabulary
since the 16th century.<ref name="Fadly Rahman Journal"/>
**** Earliest references in European texts
[[File:Vocabularium, ofte Woordenboek, in 't Duytsch en Maleys (IA
vocabulariumoft00dancgoog).djvu|page=67|thumb|right|upright=1.4|The
Dutch-Malay dictionary from 1650 lists [ms] as the translation for the Dutch
word [nl], an archaic Dutch spelling of fricassee.{{refn|group=n|The
_Vocabularium, ofte Woorden-boek, in 't Duytsch en Maleysch_ was first
compiled and published by Caspar Wiltens and Sebastiaan Danckaerts in 1623.
In 1650, it was significantly expanded in Amsterdam by Justus Heurnius, with
contributions from Jan van Hasel and Albert Ruyl. Further revisions were made
by Frederik Gueynier in Batavia in 1677, and it was updated again by Petrus
van der Vorm in 1708, also in Batavia.[13]}}[14]<ref name="Fadly Rahman
Journal"/>]]
Hoogervorst's research, traces the modern term [ms] back to the Malay-Dutch
dictionary first compiled in Ambon and published by Caspar Wiltens and
Sebastiaan Danckaert in 1623,<ref name="Pedoman Bahasa dan Sastra
Melayu"/>[15] where it was defined as "to fry in butter or oil, to fry, to
fricassee".[16] The dictionary was expanded and updated multiple times.
According to Fadly Rahman, the author of the dictionary attempted to translate
_rendang_ using a European dish, something that his readers would be familiar
with — fricassee, a French cooking method that involves cutting meat into
pieces and braising it.<ref name="Fadly Rahman Journal"/>
**** As a tradition in royal Malay banquets
Khir Johari notes that [ms] is mentioned in the _Hikayat Hang Tuah_, a classic
Malay literary masterpiece from around the 17th-century.[17] Another
manuscript, _Hikayat Awang Sulung Merah Muda_, reflects 18th-century life and
cooking traditions. In the narration, a prince hunts and captures a
_pelanduk_ (mouse deer), which is then prepared in various styles — _tumis_,
_rendang_, and _gulai_. Tumis refers to a dish that is more like soup, while
rendang resembles the slow-cooked dish we know today. These manuscripts offer
a glimpse into the Malay cuisine of the 17th and 18th centuries.[18]
Historical records from the 19th century, including newspaper reports and
travelogues, often described the key ingredients of _rempah_ (spice paste)
used in rendang, as well as its regional variations.<ref name="Singapore
Infopedia"/> Renowned for his refined taste and hospitality, Sultan Abu Bakar
of Johor frequently hosted lavish banquets at his Istana Besar in Johor
Bahru.[group=n] In 1873, J.F.A. McNair described a royal Malay banquet
featuring dishes such as _rendang tenggiri_ and _rendang chinchang
Plentong_.[19][457-460] In 1881, when King David Kalākaua of Hawaii visited
Johor, Sultan Abu Bakar served _rendang tenggiri_ as part of the royal
reception.[20]
**** Made popular through cookbooks and newspapers
By the early 20th century, rendang recipes began appearing in published
cookbooks and newspapers across British Malaya and the Dutch East Indies. On
2 February 1917, Soenting Melajoe featured an article by Datoek Soetan
Maharadja, noting that Europeans residing in Palembang, Batavia, and Kupang
had written to Minangkabau women, sending money through the magazine’s editor
to request the preparation and delivery of “rendang Alam Minangkabau”.[21]
_The "Mem's" Own Cookery Book: 420 Tried and Economical Recipes for Malaya_
(1920) by Mrs. Kinsey, published in Singapore, included a recipe for
"rundang" that used curry powder and could be served with
spaghetti.{{refn|group=n|_The "Mem's" Own Cookery Book_ was first published in
1920 by Mrs. Kinsey, wife of British colonial official William Edward Kinsey,
who was based in Malaya. In the preface, she notes that she tested the
recipes in Seremban, Negeri Sembilan between 1915 and 1919. The cookbook
features dishes like rendang, reflecting the flavors that were familiar to the
British colonial palate.[22]}}[23] In 1936, R.A. Kardinah's _Cooking Guide
for Ladies_, published in Batavia, featured a chicken rendang recipe that
emphasized slow cooking, though it adapted traditional ingredients.
**** Contemporary era
In Indonesia, rendang is mainly associated with Minangkabau. The popularity
of rendang grew with the presence of Minangkabau-style _lepau_ (food stalls)
in areas where Minangkabau migrants settled. Their presence in new areas
played a significant role in popularizing rendang as a signature dish of West
Sumatra. Today, rendang stands as the iconic menu item in Minangkabau
restaurants, often accompanied by other meat-based dishes.<ref name="Fadly
Rahman Journal"/>
In Malaysia and Singapore, rendang is often paired with iconic dishes such as
nasi lemak — a national favorite — or lemang, Malay glutinous rice cooked in
bamboo, particularly during festivals like Hari Raya.[24] However, rendang has
also become a staple in Malay eateries. It even features on the menus of
international restaurants, showcasing its enduring appeal and cultural
significance.<ref name="Khir Johari Book"/>
*** Theories on origin
**** From India
Rendang, often regarded as an exclusive Malay, Minangkabau dish, is heavily
influenced by Indian cuisine. Many of its ingredients, such as cardamom,
coriander, garlic, shallots, chili, ginger, galangal, lemongrass, bay leaves,
tamarind, and turmeric, are staples in Indian cooking.[25] Winarno and
Agustinah believe rendang may have been inspired by curry, a dish combining
meat and spices in North India. Indian traders who traveled to West Sumatra
brought their culinary traditions with them, possibly influencing the
development of rendang.[26] It likely traces its roots to Indian merchants,
though it has undergone multiple layers of evolution over time. During this
period, Malaysia and Indonesia had yet to emerge as distinct geographical
entities, resulting in a deep shared culinary and cultural history.<ref
name="Kristang"/>
**** From West Sumatra
Gusti Asnan notes that the earliest mention of _randang_ in Minangkabau
culture appears in J.L. van der Toorn's dictionary from 1891. However, he
believes that it had been familiar to the Minangkabau people long before this
record.[27]
{| class="wikitable" style="margin: 1em auto;" |+ Reconstruction of _randang_
history by Gusti Asnan<ref name="Gusti Asnan"/><ref name="Fadly Rahman
Journal"/>[group=n] |- ! _Randang_ has been known to Minang !! Argumentation
|- | since the 16th century (or earlier) || based on the migration of Minang
people to Peninsular Malaysia |- | since the 1830s || based on the information
in H.J.J.L. Ridder de Stuers' report{{refn|group=n|However, Fadly Rahman’s
analysis of de Stuers' book found no explicit mention of rendang.<ref
name="Fadly Rahman Journal"/> The Dutch record describes a "blackened, charred
dish".[28][13]}} |}
Fadly Rahman inferred that rendang is closely associated with the Islamic
tradition, the migratory culture, and the commercial ethics of the Minangkabau
people. An early reference to “Rendang Minang”, a dish renowned for its
ability to last for months and favored by migrants and traders, dates to
1917.<ref name="Fadly Rahman Journal"/>
*** Possible Portuguese influences
According to culinary historian Janet P. Boileau, Portuguese cooks had a
unique method of frying meat after braising, unlike the Arab technique of
frying before boiling. This approach, adopted by Luso-Asian cooks, may have
influenced local culinary practices including rendang.[29][61] When the
Portuguese ruled Malacca (1511–1641), they brought various cultural and
culinary influences to the Malay Peninsula and neighboring Sumatra.
Portuguese cuisine introduced preservation techniques and terms like _acar_,
_belacan_, _baulu_, and _mentega_.<ref name="Fadly Rahman Journal"/>[30]
After Malacca fell to the Dutch, the Kristang community — descendants of
Malaccan Portuguese settlers — faced economic challenges and sought
cost-effective ways to prepare food. They adopted techniques similar to those
used by their counterparts in Portuguese Macau, such as frying meat with
minimal water until it blackened, resembling _bafado_. (_Bafado_ is derived
from the term _abafado_, which means "a dish of stew".)<ref name="Fadly Rahman
Journal"/> This method led to the creation of the Kristang version of dry beef
curry[31] and then spread to the Malay people and reached the Minangkabau.<ref
name="Fadly Rahman Journal"/>
In the early 16th century, the arrival of Tomé Pires and the writings of João
de Barros marked the beginning of Portuguese influence in West Sumatra during
the Portuguese control of Malacca.[32] This contact likely introduced culinary
elements such as _Abafado_, meaning “a dish of stew,” which evolved into
_bafado_[33] and was later adapted as _balado_ in Minangkabau, which has since
become a widely recognized culinary term in Minangkabau cuisine.[34] With both
_bafado_ and _balado_ serving food preservation purposes, and considering the
movement of Minangkabau traders across the Malacca Strait from Sumatra to
Peninsula Malaysia, it reflects Luso’s culinary influence may be spread due to
human traffic activities between two regions.[35]
** Cultural significance
Rendang was officially recognized by Malaysia as a National Heritage food in
2009,[36] celebrated for its rich diversity across the country. _Rendang
campur_ was declared in 2012.[37] _Randang_ from West Sumatra was granted
cultural heritage status in 2013 by the Indonesian government.[38] Rendang
holds a special place in Malay and Minangkabau society, celebrated for its
deep cultural significance and often reserved for special occasions such as
Eid, weddings, and important gatherings.<ref name="Rendang nan Enak itu"/><ref
name="Lemang dan ketupat pembuka selera sa-tiap pagi raya"/> In villages,
making rendang is a communal effort, with large amounts of meat being cooked
in a giant cast-iron cauldron. During the final stage, people work together,
stirring with a wooden oar-like spatula for hours to ensure even cooking.
This slow frying removes moisture, allowing the meat to absorb the spices
while preventing burning or breaking.<ref name="Rendang Singapura Stories"/>
The essence of rendang lies in its meticulous cooking process, where meat or
chicken is slow-cooked with fresh coconut milk, aromatic spices, and herbs.
This harmonious blend of ingredients represents unity and balance within the
Malay community. Beyond its exquisite taste, rendang embodies hospitality,
cultural pride, and a connection to heritage.[39] Malay food traditions make
the most of coconuts, knowing that the best coconut milk comes from mature
coconuts. People with coconut palms could easily choose the right coconut for
_rendang_ the next day.<ref name="Khir Johari Book"/>[204-205] Oil plays an
important role in the dish's presentation, adding a glossy finish whether used
for sautéing or naturally released during cooking.<ref name="Khir Johari
Book"/>[351]
Rendang is traditionally associated with festive occasions and ceremonial
meals. For example, it took center stage in the royal celebration during the
_Santapan Nasi Berastakona_ at Istana Iskandariah following the Perak Sultan's
coronation. Various styles of rendang were served alongside layers of yellow,
white, and black glutinous rice in an intricately carved silver octagonal
vessel called the _Astakona_, symbolizing sustenance and harmony. Notable
Perak variations of rendang such as _rendang tok_, _rendang ayam_, and
_rendang udang_, were thoughtfully prepared and arranged around the rice
centerpiece, showcasing the dish's ceremonial importance.<ref name="JPM
Book"/>
In Minangkabau culture, there are three types of food: _makanan adat_
(traditional ceremonial food), _samba adat_ (ceremonial dishes), and _makan
beradat_ (formal dining traditions). Rendang belongs to the category of
_samba adat_, which is essential for traditional ceremonies. One key example
is _rendang daging kerbau_ (buffalo meat rendang), which symbolizes legitimacy
in cultural rituals. Buffalo meat is particularly significant and cannot be
substituted, as it is tied to the recognition of a tribal leader’s title.<ref
name="Rendang nan Enak itu"/>[16]
Rendang, a celebrated dish from the Minangkabau region, is tied to a folk tale
about Princess Puti Ranti, a humble and skilled cook. In a royal cooking
competition, jealous rivals sabotaged her _gulai_, causing it to blacken.
Despite this, the dish turned out delicious, and Puti Ranti won the contest.
The delighted king named the dish _rendang_, combining her name and that of
her future fiancé, Danggala. This story reflects Rendang’s significance as a
symbol of heritage and pride in Minangkabau culture.<ref name="Rendang nan
Enak itu"/>[5-7]
Each ingredient in rendang is reported to carry philosophical symbolism in
Minangkabau culture and represents its key values and principles that reflect
the way of life and social structure of the people.
Rendang has a special position in the culture of the Minangkabau people. The
Minangkabau people are famous for their Merantau culture, which is to leave
their hometowns in West Sumatra. Minang people in the land area used to
travel to the Strait of Malacca to Singapore which took about a month through
the river, because along the way there were no villages, the nomads prepared a
long-lasting food supply, namely Rendang.<ref name="Sejarah Rendang
Merantau"/>[40]
CNN International conducted a worldwide poll in 2011; it named rendang as the
world's most delicious dish, ranking first among 50 dishes.[41]<ref
name="Rendang nan Enak itu"/>[1-2] Just prior to that ranking, the staff had
put rendang at number eleven.[42] The published article called rendang an
"Indonesian dish". According to Fadly Rahman, many Indonesians don't just see
this ranking as proof of rendang’s exceptional taste; rather, it has been
widely used by the government and culinary communities to reinforce that
rendang is an Indonesian dish, not Malaysian. However, what often goes
unnoticed is how this claim transforms rendang from a symbol of culinary
excellence into a dish laden with political significance.<ref name="Fadly
Rahman Journal"/>
In 2018, a judge on MasterChef UK sparked controversy by criticizing a
contestant’s rendang for not being "crispy enough". The remark drew strong
reactions from Malaysians, Singaporeans, and Indonesians, leading to
widespread debate. In response, some local eateries even created their own
crispy versions of rendang.[43]
*** Philosophy
Rendang holds deep philosophical significance for the Minang people of West
Sumatra, embodying the values of deliberation and consensus (_musyawarah dan
mufakat_). It is rooted in four key ingredients, each symbolizing an
essential pillar of Minangkabau society. _Dagiang_ (beef) represents the
_niniak mamak_ (traditional tribal leaders), _karambia_ (coconut) symbolizes
the _cadiak pandai_ (intellectuals), _lado_ (chili) stands for the _alim
ulama_ (religious scholars who strictly uphold teachings), and _cook_ (spices)
represents the broader Minangkabau community.[44][45][46]
{| class="wikitable" style="margin: 1em auto;" |+ Symbolism behind _randang_
ingredients in Minangkabau culture<ref name="Rendang nan Enak
itu"/>[21-27][47][48][49] |- ! Ingredient !! Symbolism !! Description |- |
meat _(dagiang)_ || _niniak mamak_, _datuak_, or _pangulu_ || all three terms
refer to tribal or community leaders who are believed to bring prosperity to
future generations. They are also seen as unifying figures for all members of
the community. |- | coconut milk _(karambia)_ || _cadiak pandai_ || These
intellectuals foster unity among groups and individuals, resolve conflicts,
and act as protectors. They also serve as lawmakers for Minangkabau tribes.
|- | chili _(lado)_ || _alim ulama_ || Religious scholars symbolize firmness
and dedication in teaching and upholding religious values. |- | spice mixture
_(pemasak)_ || _dubalang_, _manti_, or _bundo kanduang_ || In Minangkabau
society, every individual has a distinct role, each contributing to the
promotion and preservation of Minangkabau culture. This collective
participation is a cornerstone of social life. |}
The Minangkabau philosophy in cooking rendang includes three main values:
patience, wisdom, and perseverance. The cooking process that requires careful
selection of ingredients reflects the good values of the human being.[50]
** Composition and cooking method
Rendang is most often described as meat slow-cooked in coconut milk and spices
until it becomes tender.[51][52] If cooked properly, dry rendang can last for
as long as four weeks.<ref name="William Wongso" /> Prior to refrigeration
technology, this style of cooking enabled preservation of large amounts of
meat in the tropical climate,[53] and therefore became a popular cooking
technique.[54] Its durability is one of the reasons that today, prepackaged
rendang is sent as food aid relief for natural disaster survivors in
Indonesia.<ref name="JP-Rendang1"/> The preferred cut of beef for rendang is
lean meat of the rear leg; i.e. topside or round beef, which is considered
perfect for slow cooking.[55]
Rendang is rich in spices. Along with the main meat ingredient, rendang uses
coconut milk and a paste of mixed ground spices, including ginger, galangal,
turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This
spice mixture is called _pemasak_ in Minangkabau. The spices, garlic,
shallot, ginger and galangal used in rendang have antimicrobial properties and
serve as natural organic preservatives.[56] Although some culinary experts
describe rendang as a curry,<ref name="Roast"/>[57][58] the dish is usually
not considered as such in Indonesia or Malaysia since it is richer and
contains less liquid than is normal for curries.[59]
Traditionally the term _rendang_ does not refer to a certain type of dish.
The verb _merendang_ actually refers to a method of slow cooking; continuously
churning the ingredients in a pot or frying pan, on a small fire, until all of
the liquids evaporate and the meat is well done.[60] Traditional Padang
rendang takes hours to cook. Cooking rendang involves pounding and grinding
ingredients as well as slow cooking, and so is time-consuming and requires
patience.[61] The meat pieces are slowly cooked in coconut milk and spices
until almost all the liquid is gone, allowing the meat to become tender and
absorb the condiments. The cooking process changes from boiling to frying, as
the liquid evaporates and the coconut milk turns to coconut oil.[62] Cooking
the meat until tender with almost all the liquid evaporated requires great
care, keeping it from getting burnt. Because of its generous use of numerous
spices, rendang is known for having a complex and unique taste.
Rendang is often served with steamed rice, _ketupat_ (a compressed rice cake)
or _lemang_ (glutinous rice cooked in bamboo tubes), accompanied with
vegetable side dishes such as boiled cassava leaf, _cubadak_[63] (young
jackfruit _gulai_), cabbage _gulai_ and _lado_ (red or green chilli pepper
sambal).
*** Cooking process - _merendang_
Azizah Ja'afar describes the cooking process of _rendang_ (merendang) as
involves simmering the meat in spiced coconut milk in an uncovered pot or pan
until the coconut milk’s oil separates and coats the meat, giving it a rich,
glossy finish.<ref name="Rendang Istilah Rumah Tangga"/> With a slow fire and
constant stirring, it takes around three hours for five kilograms of meat to
reduce from a broth (when all the ingredients come together in a wok). From
there, it requires an additional two hours before reaching the traditional
rendang consistency.<ref name="Rendang Singapura Stories"/>
{| class="wikitable" style="margin: 1em auto;" |+ THREE STAGES OF _MERENDANG_
COOKING<ref name="Rendang Singapura Stories"/> |- ! Stages !! Description |- |
200px<br> First Stage || The meat slowly simmers in a rich blend of coconut
milk and spices, starting with a gentle boil in the creamy broth. |- |
200px<br> Second Stage || As the liquid gradually reduces, the coconut milk
releases its natural oils, causing the cooking process to shift from simmering
to slow frying. |- | 200px<br> Third and Final Stage: Rendang || Over time,
the meat deepens in color, frying in its own thickened sauce until it's coated
in a dark, flavorful paste. |}
** Types
*** Types of _rendang_ in Malay Peninsula and Singapore
Betty Yew's cookbook _Rasa Malaysia_, published in 1982, features 16 rendang
recipes that highlight regional nuances.[64][reason=the xct book, not
reiew/ad? ] Rendang can be made with a variety of proteins, including buffalo,
chicken, duck, mutton, venison, shellfish, birds, and grasshoppers. Popular
regional variations include _rendang kerbau_ (buffalo rendang) from Rembau<ref
name="LMN9"/> and _rendang udang galah_ (giant freshwater prawn rendang) from
Lenggong.<ref name="Rendang Lenggong"/> Vegetable ingredients like jackfruit,
_pucuk teh_,[reason=plant spcs? ] _pucuk lampin_,[reason=plant spcs? ] and
_pucuk maman_ (_Cleome gynandra_) are often added, reflecting the ingenuity of
Malay communities in utilizing local resources.<ref name="LMN9"/>
In Perak, rendang is deeply rooted in royal culinary traditions. Notable
varieties include _rendang tok_, _rendang ayam_ (chicken rendang), and
_rendang udang_ (shrimp rendang).[65] _Rendang tok_, a specialty from Bukit
Chandan, is a dry curry made with cubed beef, coconut milk, and a rich blend
of spices such as cloves, star anise, cumin, cinnamon, chilies, and turmeric.
It is enhanced with pan-toasted desiccated coconut and thin strips of coconut
flesh, giving it a unique texture and aroma. The final dish is dark and
intensely flavorful.[66][67] Perak’s rendang recipes also incorporate unique
ingredients like forest fruits, including _kelepong_ (a seasonal plant from
the fig family)[reason=better to link plant spcs ].<ref name="JWN Book"/> In
Lenggong, popular rendang varieties include _rendang dendeng_, and _rendang
pedas daging dengan lambuk_ (spicy beef with _lambuk_ yam[reason=plant spcs? ]
rendang).[68][date=March 2025] There is also _rendang daging masak hitam_ that
is commonly served at Malay weddings. This version stands out from other
rendang dishes in the region because it’s made without coconut milk, giving it
a distinct flavor and appearance.[69]
Negeri Sembilan is known for two main types of rendang: _rendang kuning_
(yellow rendang) and _rendang hitam_ (black rendang). Both are cooked until
completely dry. _Rendang kuning_ shares ingredients with the region’s
signature dish, _gulai kuning_, such as _cili api_, turmeric, and coconut
milk.[70] In Negeri Sembilan, beef is less commonly used due to its higher
water content, which makes it harder to achieve the desired dryness.[71] A
traditional recipe also features _pucuk ubi_ (young tapioca leaves), cooked
until the mixture is dry and the leaves turn a deep brown
color.[72][116-117][73] _Rendang daun puding_ is a type of _rendang kuning_
that incorporates _daun puding_[date=March 2025] while _rendang kacang_
includes chicken organs and long beans for added flavor and texture.<ref
name="Rendang N9"/> In Tebing Tinggi, Bintong, Perlis, there's a unique dish
called _rendang serai_, where the main ingredient is thinly sliced lemongrass.
It's cooked with a blend of ingredients like _belimbing buluh_ (a sour local
fruit), coconut milk, kurma spices, onions, and either fresh or dried
prawns.[74]
In Malacca, a fiery version called _rendang cili api_, made with bird’s eye
chilies, coconut milk, and spices, often features unique ingredients like
cockles _(rendang kerang)_.[75] In Johor, the traditional _rendang asli_
includes bird’s eye chilies and thick soy sauce for a distinctive flavor
profile.[76][date=March 2025] Basmah, a dish popular in Penang and Kedah,
closely resembles rendang as it also uses coconut milk and toasted coconut
gratings. However, it stands out for its use of a greater variety of fresh
spices.<ref name="Johor Palate"/> In Terengganu and Kelantan, a dish called
kerutuk is made from meat mixed with spices and cooked until thick, also said
to resemble rendang.[77] The Kristang also has their version of dry beef
curry.<ref name="Kristang"/>
Among older generations of Singapore Malays, rendang wasn’t limited to just
the classic meat version either. Variations included cattle liver rendang,
pigeon rendang, eel rendang, shellfish rendang, jackfruit rendang (prized for
its fibrous, meat-like texture), and banana blossom rendang. Some recipes
even incorporated petite potatoes to add a carbohydrate element to balance the
dish’s rich protein and fat content. For extra depth of flavor, a few
tablespoons of _kerisik_ (toasted, grated coconut) could be mixed in.
_Rendang hijau_ (green rendang), once a prized dish among the Riau-Singapore
nobility, can still be found in the homes of some descendants, though it is
becoming increasingly rare.[78]
*** Types of _rendang_ in West Sumatra
Today, rendang is widely enjoyed beyond ceremonial settings and has become a
popular souvenir in Padang. While traditionally made with buffalo meat or
beef, rendang now features a variety of ingredients. These include chicken,
which cooks faster and is more economical; duck, common in areas like
Payakumbuh; goat meat, often enjoyed in Agam; and seafood options like
shellfish and salted fish. Other creative versions include _randang talua_,
made with tapioca flour and eggs, and shredded beef or chicken rendang, which
resembles meat floss but with thicker fibers.<ref name="Rendang nan Enak
itu"/>[33-43]
In Minangkabau, _randang_ is broadly categorized into two styles based on
regional influences: _randang darek_ and _randang pasisia_. These variations
reflect the geographical and cultural diversity of the highland (darek) and
coastal (pasisia) areas of West Sumatra. Each variation of Rendang highlights
the versatility of its signature spices, adapting to the availability of
ingredients across different regions.<ref name="West Sumatra’s Rendang"/> {|
class="wikitable" style="margin: 1em auto;" |+ Two types of Minangkabau
_randang_[79] |- ! Characteristics !! _Randang Darek_ || _Randang Pasisia_ |-
| Shape || cut into smaller pieces || cut into larger pieces |- | Color ||
long cooking process gives a darker, blackish-brown color ||has a lighter
brown color due to shorter cooking times |- | Aroma || smoky, fragrant aroma
|| aroma of spices, which are more abundant and prominent |- | Texture ||
tender, and its bran (caramelized coconut) is crunchy || more tender, with the
bran being crunchier and oilier |- | Flavor || natural ingredients, resulting
in a slightly sweet flavor || richer in herbs and spices, creating a aromatic
taste |}
_Randang darek_ focuses on long cooking times, smaller pieces, and a smoky
flavor, while _randang pasisia_ highlights spice richness, tenderness, and
suitability as a daily dish. Both offer unique qualities that reflect their
regional culinary traditions.
** Variations
*** Indonesia
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image2 = Rendang Chicken and Biriyani Rice - AirAsiaX Airbus D72725
MEL-KUL.jpg | caption2 = Chicken rendang | width2 = <!-- Image 3 --> | image3
= Rendang hati.JPG | caption3 = _Randang hati_ or beef liver rendang | width3
= <!-- Image 4 --> | image4 = Randang Limpo (rendang limpa).jpg | caption4 =
_Randang limpo_ or beef spleen rendang | width4 = <!-- Image 5 --> | image5 =
Randang talua kariang2.jpg | caption5 = _Randang talua kariang_ or dry egg
rendang | width5 = <!-- Image 6 --> | image6 = Randang maco.jpg | caption6 =
_Randang maco_ or salted fish with diced cassava rendang | width6 = <!-- Image
7 --> | image7 = Randang Jariang 3.jpg | caption7 = _Randang jariang_ or
jengkol rendang | width7 = <!-- Image 8 --> | image8 = Randang Lokan 1.jpg |
caption8 = _Randang lokan_ or clam rendang | width8 = | header = Variations of
Rendang | header_align = center | header_background = | footer = |
footer_align = <!-- left/right/center --> | footer_background = | background
color = | total_width = | alt1 = }}
Rendang is made from beef (or occasionally beef liver, chicken, duck, mutton,
water buffalo, or vegetables like jackfruit or cassava). Chicken or duck
rendang also contains tamarind and is usually not cooked for as long as beef
rendang.[80]
The original Minangkabau rendang has two categories, _rendang darek_ and
_rendang pesisir_. _Rendang darek_ (‘land rendang’) is an umbrella term for
dishes from old regions in mountainous areas of the Minangkabau Highlands such
as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang and
Bukittinggi. It mainly consists of beef, offal, poultry products, jackfruit,
and many other vegetables and animal products that are found in these places.
_Rendang pesisir_ ('coastal rendang') is from the coastal regions of
Minangkabau such as Pariaman, Padang, Painan and Pasaman. It mainly consists
of seafood, although it is not unusual for it to include beef or water buffalo
meat.
Minangkabau Rendang variations:<ref name="urangminang.com"/>[81][82]
1. _Rendang ayam_ : chicken rendang, speciality of Batusangkar and Bukittinggi . <ref name="minangkabaunews"/>
2. _Rendang ati ampela_ : rendang made of chicken innards; liver and gizzard . <ref name="Merdeka-Rendang"/>
3. _Rendang babat_ : tripe rendang, made of tripes of cattle. [83]
4. _Rendang baluik (rendang belut)_ : eel rendang, speciality of Solok . In the Solok dialect, it is also called ‘ _randang baluk_ ’.
5. _Rendang bilih (bilis)_ : bilis fish rendang, specialty of Padang Panjang . In Sumatra , _ikan bilis_ refers distinctly to _Mystacoleucus padangensis_ , a small freshwater fish endemic to Sumatra . In other places, _bilis_ might refer to sea anchovy instead. [84]
6. _Rendang cubadak (rendang nangka)_ : unripe jackfruit rendang, speciality of Payakumbuh . [85] <ref name="Rendang-Nabati"/>
7. _Rendang cumi_ : squid rendang, a seafood variant of rendang usually consumed in coastal area. [86]
8. _Rendang daging_ : meat rendang. The most common rendang is made from beef, but may also be from water buffalo , goat, mutton or lamb , speciality of Padang . <ref name="minangkabaunews"/>
9. _Rendang datuk (rendang kering)_ : dried beef rendang, that instead of using fresh beef cuts, the pieces of meat are dried for four days prior of cooking. Specialty of Muara Enim in South Sumatra . [87]
10. _Rendang daun kayu (samba buruk)_ : rendang made of various edible leaves, usually leaves of _ubi kayu_ , _jirak_ , _mali_ , _rambai_ , _daun arbai_ , mixed with _ikan haruan_ ( snakehead fish), specialty of Payakumbuh. [88]
11. _Rendang daun pepaya_ : young papaya leaf rendang. [89]
12. _Rendang dendeng_ : Dendeng rendang, thinly sliced dried and fried beef cooked in rendang spice. Also can be made from readily available processed beef jerky . [90]
13. _Rendang gabus (rendang ikan haruan)_ : Snakehead fish rendang, popular in Payakumbuh. [91]
14. _Rendang gadih_ , _rendang tumbuk_ or _rendang payakumbuh_ : Minced beef rendang, _tumbuk_ or pounded beef shaped into balls mixed with coconut, specialty of Payakumbuh , West Sumatra . [92] <ref name="Merdeka-Rendang"/>
15. _Rendang hati_ : cow liver rendang, speciality of Minangkabau . <ref name="liputan6"/>
16. _Rendang ikan asap (rendang ikan salai)_ : smoked fish rendang, usually made of smoked _ikan pari_ or ray fish, specialty of Minangkabau . [93] [94]
17. _Rendang itiak (rendang bebek)_ : duck rendang, speciality of Bukittinggi and Payakumbuh . <ref name="minangkabaunews"/>
18. _Rendang jamur_ : mushroom rendang. [95]
19. _Rendang jantung pisang_ : banana blossom rendang, speciality of Minangkabau . [96] <ref name="Payakumbuh-Rendang"/>
20. _Rendang jariang (rendang jengkol)_ : _jengkol_ rendang, commonly popular in West Sumatra n towns, especially Bukittinggi , Payakumbuh , Pasaman and Lubuk Basung . <ref name="liputan6"/> [97]
21. _Rendang kambing_ : goat meat redang. <ref name="Merdeka-Rendang"/>
22. _Rendang jo kantang_ : beef rendang with baby potatoes, speciality of Kapau .
23. _Rendang kepiting (rendang ketam)_ : crab rendang, which is crab cooked in rendang spices with sweet soy sauce. [98]
24. _Rendang lele_ : Catfish rendang. <ref name="Payakumbuh-Rendang"/>
25. _Rendang lidah_ : beef tongue cooked as rendang. [99]
26. _Rendang limpa_ : offal rendang made of cattle spleen . [100]
27. _Rendang lokan (rendang tiram)_ : marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman , Painan and Pesisir Selatan . <ref name="liputan6"/>
28. _Rendang maco_ : rendang that uses a type of salted fish , specialty of Limapuluh Koto . <ref name="IDN-Rendang"/> <ref name="minangkabaunews"/>
29. _Rendang medan_ : rendang variant from Medan in North Sumatra , slightly different to Minangkabau rendang. It is more fatty and wet akin to kalio and usually less hot and spicy. [101]
30. _Rendang padang_ : Padang rendang commonly sold in Padang restaurants nationwide, dry rendang that uses lean fatless meat. <ref name="Merdeka-Rendang"/>
31. _Rendang pakis (rendang pucuk paku)_ : vegetable rendang made from _pakis_ or fern leaf, specialty of Pasaman . <ref name="minangkabaunews"/> <ref name="Rendang-Nabati"/>
32. _Rendang paru_ : cow's lung rendang, speciality of Payakumbuh .
33. _Rendang patin_ : _Pangasius_ catfish rendang. [102]
34. _Rendang petai_ : stir fried _petai_ and common green bean s in rendang spices. [103]
35. _Rendang pucuak ubi (rendang daun singkong)_ : cassava leaf rendang, speciality of Minangkabau . <ref name="IDN-Rendang"/>
36. _Rendang punai (rendang burung dara)_ : rendang made of _burung punai_ or green pigeon .
37. _Rendang puyuh_ : rendang made of _burung puyuh_ or quail . [104]
38. _Rendang rawit_ : an extra hot and spicy dried rendang spices mixed with dried _cabai rawit_ ( bird's eye chili ). Not exactly a dish, but more a condiment akin to serundeng , bawang goreng or chili powder that sprinkled upon steamed rice or noodle. [105]
39. _Rendang rebung_ : rendang made of bamboo shoot .
40. _Rendang runtiah (rendang suir)_ : (lit: "shredded rendang") shredded beef or poultry rendang, speciality of Payakumbuh. [106]
41. _Rendang sapuluik itam (rendang pulut hitam)_ : dough made of ground black sticky rice cooked and served in rendang spice, specialty of Simalanggang. <ref name="Rendang-Vegetarian"/>
42. _Rendang selais_ : rendang made of _selais_ ( _Kryptopterus_ ) fish, a genus of catfish found in rivers of Sumatra, popular in Pekanbaru , Riau. [107]
43. _Rendang tahu_ : tofu rendang, a vegetarian variant that uses tofu beancurd instead of meat. [108]
44. _Rendang talua (rendang telur)_ : egg rendang, speciality of Payakumbuh . <ref name="minangkabaunews"/>
45. _Rendang tempe_ : _tempe_ rendang, a vegetarian variant that uses tempeh soybean cake instead of meat. [109]
46. _Rendang teri_ : anchovy rendang. [110]
47. _Rendang tongkol_ : mackerel tuna rendang, speciality of coastal Minangkabau regions. [111]
48. _Rendang tuna_ : tuna rendang. [112]
49. _Rendang tunjang (rendang kikil)_ : rendang made of cartilage and tendons of cow's trotters . [113]
50. _Rendang ubi_ : made of _ubi kayu_ or _singkong_ (cassava). <ref name="Rendang-Nabati"/>
51. _Rendang udang_ : shrimp rendang. [114]
52. _Rendang usus_ : intestine rendang, made of offal s; the intestines of either poultry or cattle. The cattle intestine rendang is quite similar with _gulai tambusu_ , _gulai iso_ or _gulai usus_ . [115]
**** Rendang outside West Sumatra
Today, rendang is quite widespread in Indonesia, mainly because of the
proliferation of Padang restaurants, which caused rendang to become popular in
Indonesian households of various ethnic backgrounds. This has led to the
development of variants to accommodate regional preferences. For example, in
Java, the rendang—aside from the Padang variety sold in Padang
restaurants—tends to be wetter, slightly sweeter, and less spicy to
accommodate Javanese tastes.
Rendang variations outside by the Minangkabau:
1. _Rendang kelinci_ : rabbit meat rendang, popular in Aceh . [116]
2. _Rendang babi_ : pork rendang, the adaptation of rendang by non- Muslim population of Indonesia . [117] Usually consumed in Christian -majority Batak region of North Sumatra and Hindu -majority island of Bali . In Bali , the popularity of rendang has led to this adaptation, since some Balinese Hindu s do not consume beef. [118]
3.. _Rendang jawa_ : Javanese adoption of Minang rendang, which is more soft and moist suited to Javanese taste, usually rather sweet and less spicy compared to Sumatra n rendang. [119]
Outside of Indonesia, rendang is also known in Malaysia, Singapore, Brunei,
southern Thailand, and the southern Philippines as well as in the Netherlands,
Australia, Taiwan, Belgium,[120][121] and New Zealand.[122]
*** In Malaysia
Rendang has a long history in Malaysia with distinct versions unique to
individual Malaysian states. The different versions of rendang use different
ingredients for the spice mix, resulting in differing flavors to the
meat.[123]
1. _Rendang ayam_ : chicken rendang.
2. _Rendang ayam goreng_ : fried chicken rendang. [124] The popularity of this rendang skyrocketed mainly due to the "rendangate" controversy in 2018. [125] [126]
3. _Rendang daging_ or _Rendang Rembau_ : dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead..
4. _Rendang daging hitam_ : Kicap manis -based black-coloured beef rendang, a specialty of Sarawak .
5. _Rendang dendeng_ : thinly sliced dried meat rendang. [127]
6. _Rendang ikan_ : fish rendang. [128]
7. _Rendang ikan pari_ : stingray rendang, a specialty of Perak . [129]
8. _Rendang itik_ : duck rendang, a specialty of Negeri Sembilan and Sarawak . In Sarawak, the duck is roasted first so that the meat is soft and not sticky. [130] In Negeri Sembilan, the duck is preferred to be smoked first.
9. _Rendang puyuh_ : quail rendang. [131]
10. _Rendang kupang_ : mussels rendang. [132]
11. _Rendang rusa_ : venison rendang.
12. _Rendang udang_ : prawn rendang, a specialty of Perak. [133]
13. _Rendang kambing_ : goat rendang.
14. _Rendang kerang_ : cockle rendang. Commonly served as a side dish for _nasi lemak_ .
15. _Rendang ketam_ : crab rendang. [134]
16. _Rendang kijing_ : kijing , a type of shellfish, cooked with rendang spices. <ref name="rasa.my"/>
17. _Rendang hati_ : beef liver rendang, a specialty of Johor . [135]
18. _Rendang telur_ : boiled egg rendang. [136]
19. _Rendang kunyit_ or _rendang Kuala Pilah_ or _rendang kuning_ : yellow-hued rendang, uses fresh turmeric , lemongrass , and coconut milk but with no onion added at all. [137]
20. _Rendang landak_ : porcupine rendang, an exotic meat rendang, a specialty of Sekinchan , Selangor . [138] [139]
21. _Rendang babi_ : pork rendang. Non-halal rendang that is eaten only by the Chinese and Peranakan community in Malaysia. [140]
22. _Rendang lengkuas_ or _nasu likku_ : galangal -based rendang, a specialty of Bugis people in Sabah . Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia. [141]
23. _Rendang lokan_ : lokan rendang, a specialty of Sungai Petani , Kedah . [142]
24. _Rendang berempah_ : spice rendang. Emphasizes the abundance of spices in the rendang. [143]
25. _Rendang paru_ : beef lung rendang.
26. _Rendang daun maman_ : vegetable rendang made from braised _Cleome gynandra_ ( _maman_ ) leaves, specialty of Gemencheh , Negeri Sembilan , [144] [145] [date=March 2025]
27. _Rendang daun pegaga_ : vegetable rendang made from pegaga leaf.
28. _Rendang daun puding_ : vegetable rendang made from the edible leaves of the garden croton , a speciality of Negeri Sembilan . [146]
29. _Rendang daun ubi kayu_ : vegetable rendang made from cassava leaf.
30. _Rendang jantung pisang_ : banana blossom rendang. <ref name="icookasia.com"/> [147]
31. _Rendang serundeng_ : dry meat floss, derived from rendang. It has a long shelf-life and needs no refrigeration, a specialty of Kelantan. [148]
32. _Rendang Minang_ : originated from the Minangkabau people who settled in Negeri Sembilan during the 16th century, but has since evolved from the Sumatran rendang version of the recipe. [149]
33. _Rendang cili api_ or _Rendang Negeri Sembilan_ or _Rendang hijau_ : greenish-hued rendang, uses cili api instead of red chili that is normally used in other rendang versions, a specialty of Negeri Sembilan . [150]
34. _Rendang Tok_ : dry beef rendang created by the royal cooks of Perak, incorporates spices that were typically inaccessible to the general population. [151]
35. _Rendang Pahang_ or _opor daging_ : dark red meat stew cooked with rich spice mix. [152]
36. _Rendang Perak_ : simpler version of Rendang Tok, a specialty of Perak.
37. _Rendang Rawa_ : Rawa version of rendang, less complicated in terms of ingredients. [153]
38. _Rendang Kedah_ : reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of Kedah . [154]
39. _Rendang Kelantan/Terengganu_ or _kerutuk daging_ : slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, kerisik and some palm sugar. <ref name="eresources.nlb.gov.sg"/>
40. _Rendang Nyonya_ : Peranakan version of rendang, a specialty of Peranakan . [155]
41. _Rendang Sabah_ : uses white cumin to replace cinnamon and cloves, a specialty of Sabah . [156]
42. _Rendang Sarawak_ : incorporates the use of turmeric leaves, a specialty of Sarawak .
43. _Rendang Siam_ : Malay-Siamese version of rendang, incorporates the use of Thai inspired ingredients.
*** Others
**** In the Netherlands
The Dutch are familiar with rendang through colonial ties and often serve the
wet _kalio_ version in the Netherlands—usually as part of a _rijsttafel_.
Indonesian dishes, including rendang, are served in numbers of Indonesian
restaurants in Dutch cities, especially The Hague, Utrecht, Rotterdam and
Amsterdam.[157]
**** In the Philippines
In the Philippines, rendang is most commonly associated with the cuisine of
the Muslim Maranao people of Mindanao. It differs from the Indonesian
versions in the use of the native spice mix _palapa_ as well as the addition
of _muscovado_ sugar.[158][159][160]
*** Fusion rendang
Rendang _bumbu_ is sometimes used as the base of other fusion dishes. Some
chefs in Indonesian sushi establishments, for example, have developed a
Japanese-Indonesian fusion cuisine with recipes for krakatau roll, gado-gado
roll, rendang roll[161] and gulai ramen.[162] Several chefs and food
industries have experimented with fusing rendang with sandwiches, burgers and
spaghetti. Burger King at one time served a rendang-flavoured burger in their
Singapore and Indonesia chains for a limited promotion period.[163][164]
Spaghetti with rendang could also be found in 7-Eleven convenience stores
across Indonesia.
Rendang is also a popular flavour in Indonesian instant noodle variants, such
as Indomie Goreng Rendang.[165]
Most recently, there were Taiwanese baozis with rendang fillings sold at Neo
Soho Mall in West Jakarta.[166]
** See also
[Food]
- [cookbook-inline]
- Cuisine of Indonesia
- Minangkabau cuisine
- Kalio , Indonesian dish
- Similar dishes:
- Kala bhuna
- Saksang
- Dinuguan
- Svartsoppa
- Sarapatel
** Notes
[group=n]
** References
[reflist]
** External links
- [Rendang]
- CNN Indonesia Documentary of Rendang (in Indonesian) (see https://www.youtube.com/watch?v=a3gBM9FBn_4)
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