Authentic Minangkabau (Padang), Indonesia, beef rendang has a dark colour, with very little liquid content. | |
Alternative names | Randang (in Minangkabau) |
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Course | Main course |
Place of origin | Indonesia[1][2] |
Region or state | West Sumatra[3] |
Associated cuisine | Indonesia,[4] Malaysia, Singapore, Brunei |
Serving temperature | Hot or room temperature |
Main ingredients | Meat (beef, lamb or goat), coconut milk, chilli, ginger, galangal, turmeric, lemongrass, garlic, shallot |
Variations | Chicken rendang, duck rendang, liver rendang, spleen rendang |
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Indonesian cuisine Masakan Indonesia |
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Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia.[5] It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.[2] Rendang is often described as a rich Southeast Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender.[6] Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture,[7][8] well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Hari Raya (Eid al-Fitr).[9] Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei, as well as the Maranao in the Philippines.[10] Although culinary experts often describe rendang as a curry,[5] 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.[11]
In Indonesia, 6 traditions of rendang has been recognised as intangible cultural heritage by the Indonesian Ministry of Education and Culture, all are registered under West Sumatra province. They are randang (Minang spelling),[12] and gulai rendang,[13] both appointed in 2010. Randang daging (meat rendang),[14] randang kantang (potato rendang),[15] and randang incek kacang,[16] those three appointed in 2016. While rendang paku (fern rendang) of Dharmasraya, appointed in 2018.[17]
In 2011, an online poll of 35,000 people by CNN International nominated beef rendang as the No. 1 World's most delicious dish in their World's 50 most delicious foods: Readers' picks list (even though it was #11 on the original list produced by the staff).[18][19] In 2018, rendang was officially recognised as being one of the 5 national dishes of Indonesia; the others are soto, sate, nasi goreng, and gado-gado.[20]
The curry (rendang), which originates from West Sumatra in Indonesia, is popular in Malaysia, Indonesia, Singapore, Brunei and southern Thailand.
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