File:Rendang_daging_sapi_asli_Padang.JPG · Wikimedia Commons · See Wikimedia Commons
rendang
Sign in to saveAlso known as randang, Randang minang
Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, 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. 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.
Key facts
- Food.name
- Rendang
- Food.image
- Rendang daging sapi asli Padang.JPG
- Food.caption
- Minangkabau randang from Padang
- Food.alternate_name
- samba randang, riyandang
- Food.region
- Southeast Asia
- Food.associated_cuisine
- Indonesia, Malaysia, Singapore
- Food.country
- Attributed to multiple regions. See the perspectives here
- Food.course
- Main course
- Food.served
- Hot
- Food.main_ingredient
- beef or chicken, chili pepper, turmeric, and coconut milk
- Food.variations
- rendang santan, rendang pedas, rendang kuning, rendang hitam, rendang tok, randang darek, randang pasisia
- Food.similar_dish
- basmah, kerutuk, kalio, beef fry, bafad
via Wikipedia infobox
Wikidata facts
- Image
- Lamb rendang.jpg
Show 2 more facts
- Commons category
- Rendang
- native label
- Randang
Sources (15)
via Wikidata · CC0
~43 min read
Article
31 sectionsContents
- Etymology and definitions
- History
- Timeline of documentation
- The first known use of the word
- Earliest references in European texts
- As a tradition in royal Malay banquets
- Made popular through cookbooks and newspapers
- Contemporary era
- Theories on origin
- From India
- From West Sumatra
- Possible Portuguese influences
- Cultural significance
- Philosophy
- Composition and cooking method
- Cooking process - ''merendang''
- Types
- Types of ''rendang'' in Malay Peninsula and Singapore
- Types of ''rendang'' in West Sumatra
- Variations
- Indonesia
- Rendang outside West Sumatra
- In Malaysia
- Others
- In the Netherlands
- In the Philippines
- Fusion rendang
- See also
- Notes
- References
- External links
Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, 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. 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.
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. 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. 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.