Rendang

Rendang is a Southeast Asian spicy meat dish, which originated in Indonesia, especially the ethnic group of Minangkabau people,and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr).

Although culinary experts often describe rendang as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list.In 2018, rendang is officially recognised as one of 5 national dishes of Indonesia.

Variations

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava). Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.^[24]

The original Indonesian-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 Minangkabau 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 which are found in these places. Rendang pesisir (‘coastal rendang’) is from the coastal regions of Minangkabau such as Pariaman, Padang, Painan and Pasaman. Rendang pesisir mainly consists of seafood, although it is not unusual for them to incorporate beef or water buffalo meat in their rendang.

Indonesian Rendang variations:

1. Rendang daging: meat rendang. The most common rendang is made from beef, but may also be from water buffalo, goat, muttonor lamb, speciality of Padang.
2. Rendang ayam: chicken rendang, speciality of Batusangkar and Bukittinggi.
3. Rendang baluik (rendang belut): eel rendang, speciality of Solok. In the Solok dialect, it is also called ‘randang baluk’.
4. Rendang cubadak (rendang nangka): jackfruit rendang, speciality of Payakumbuh.
5. Rendang hati: cow liver rendang, speciality of Minangkabau.
6. Rendang itiak (rendang bebek): duck rendang, speciality of Bukittinggi.
7. Rendang jamur: mushroom rendang
8. Rendang jantung pisang: banana blossom rendang, speciality of Minangkabau.
9. Rendang jariang (rendang jengkol): jengkol rendang, speciality of Bukittinggi.
10. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau.
11. Rendang lokan (rendang tiram): marsh clam rendang, speciality of coastal Minangkabau regions such as Pariaman, Painan and Pesisir Selatan.
12. Rendang paru: cow's lung rendang, speciality of Payakumbuh.
13. Rendang pucuak ubi (rendang daun singkong): cassava leaf rendang, speciality of Minangkabau.
14. Rendang runtiah (rendang suir): shredded beef or poultry rendang, speciality of Payakumbuh.
15. Rendang tahu: tofu rendang, speciality of Minangkabau.
16. Rendang talua (rendang telur): egg rendang, speciality of Payakumbuh.
17. Rendang tempe: tempe rendang, speciality of Minangkabau.
18. Rendang tongkol: mackerel tuna rendang, speciality of coastal Minangkabau regions