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Rendang

Rendang
Minangkabau randang from Padang
Alternative namessamba randang, riyandang
CourseMain course
Place of originAttributed to multiple regions. See the perspectives here
Region or stateSoutheast Asia
Associated cuisineIndonesia,[1] Malaysia,[2] Singapore
Serving temperatureHot
Main ingredientsbeef or chicken, chili pepper, turmeric, and coconut milk
Variationsrendang santan, rendang pedas, rendang kuning, rendang hitam, rendang tok, randang darek, randang pasisia
Similar dishesbasmah, kerutuk, kalio, beef fry, bafad

Rendang[n 1] is a fried meat[3] or dry curry[4] made of meat stewed in coconut milk and spices,[5] 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.[6][7][8] 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.[9]

Rooted in Minangkabau and Malay, 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.[10] 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.[8] Minangkabau and Malay traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the Sumatra and Malay Peninsula. Up until the 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.[8]

As a signature dish in Southeast Asian Muslim cuisines—Minangkabau (as samba randang), Malay, 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[1] and officially declared it one of its national dishes in 2018.[11]

  1. ^ a b "Warisan Budaya Tak Benda (WBTB) Indonesia" (PDF). kwriu.kemdikbud.go.id.
  2. ^ a b "Warisan Kebangsaan 2009". heritage.gov.my.
  3. ^ Cite error: The named reference Malay Fried Meat was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference Malay Dry Curry was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference Singapore Infopedia was invoked but never defined (see the help page).
  6. ^ Cite error: The named reference Rendang DBP was invoked but never defined (see the help page).
  7. ^ Cite error: The named reference Rendang Istilah Rumah Tangga was invoked but never defined (see the help page).
  8. ^ a b c Cite error: The named reference Fadly Rahman Journal was invoked but never defined (see the help page).
  9. ^ Cite error: The named reference Rendang Singapura Stories was invoked but never defined (see the help page).
  10. ^ Cite error: The named reference Treasures of Sumatra was invoked but never defined (see the help page).
  11. ^ "Tourism Ministry declares five dishes national food". www.thejakartapost.com.


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